Riblets

Raise your hand if you like Barbecue.

Alright…

Raise your hand if you like the crispy parts where the sauce and the fat melt into tasty meat.  Is that your favorite bit?  Would you nibble on bones all day?

Congrats, you are my barbecue twin.  Because that’s my favorite bit.  I’m all about texture in food, and the crispy/juicy contrast has to be my favorite.

Cue the Lamb Riblet.

I dry-rubbed some of my lamb riblets with Memphis Dust and cooked them at a low temperature on our Weber kettle grill for 3 hours.  I probably should have stopped at 2.5 hours- they were a little overcooked in spots.  The meat had a rich pink smoke-ring and the fat was well-rendered.  I love that unlike pork, which is kind of a neutral flavor substrate, lamb tastes lamby no matter what.   I paired it with a sour beer that broke up the unctuous fattiness nicely.

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Instructions for cooking riblets vary a great deal depending on your grill or oven setup.  I recommend amazingribs.com for real, tested recipes.  Don’t let the shouty, blinky nature of the site fool you- I promise it is the real thing for food science-based recommendations and techniques for making great barbecue on any kind of grill.

We have 18 more sets of riblets, so get some for your next barbecue at the next Craftsbury Farmer’s Market!

 

 

 

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