3-2-1 Lamb Ribs
1 lamb breast
1 tbsp Sea Salt
125ml apple juice for the marinade
GNL Steak seasoning
Firefly Sour Cherry BBQ sauce
Prep Time: 15 mins
Cook Time: 180 mins
Yield: 1 - 2 Servings
Wood: Cherry or Oak
This recipe is based on one by Genevieve Taylor from her excellent book "Seared". We have adapted it to use our sauces and rubs and we absolutely love it.
Ask your butcher for a breast of lamb - it should be very cheap.
Dry brine the lamb overnight in the salt in your fridge.
Fire up your bbq and get to a temp of about 130c. Add your smoking wood at this stage.
Smoke the ribs for 90 minutes (3 x 30 minutes).
Make a foil boat for the ribs and pour in the apple juice - seal tightly and return to the bbq for 60 minutes (2 x 30 minutes).
Remove the ribs, slather with the sauce and sprinle generously with the rub. Return to the bbq for the last 30 - 40 minutes (the 1 part of the 3-2-1). Baste the ribs with more sauce and rub every 10 minutes or so.
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