Slow-Smoked Lamb Ribs with Fennel Rub

Succulent, tangy and smoked lamb ribs with fennel based rub and sauce.

📝 Ingredients

• 1 rack Lamb (Denver) Ribs
• 1 tbsp Ground Garlic
• 2 tbsp Paprika
• 1 tbsp kosher Salt
• 1/2 tbsp Cumin
• 1 tbsp Course Black Pepper
• 1 tbsp Ground Fennel
• 1/2 tbsp Brown sugar

👨‍🍳 Instructions

1. 1--- For the spice rub ---
2. 2Combine all spice ingredients in a mixing bowl and mix thoroughly.
3. 3--- Prepare the ribs ---
4. 4Place rack of ribs meat side down. Remove membrane (thin paper like skin on back of ribs). Easiest way to do this is to use a butter knife to slide under the skin at the middle part of the rack. Once loosened use pliers or a paper towel to slowly pull the membrane away from the ribs.
5. 5Generously season both sides of the ribs with the rub. Let the ribs sit for an hour in the refrigerator. When ready to cook remove from the refrigerator and let come to room temperature.
6. 6Prepare smoker for indirect smoking. Once temperature of 225 degrees is reached, place ribs in the smoker and close the lid and smoke for 4 hours. I use a rib rack to smoke them upright but if not smoke them bone side down.
7. 7Remove, let cool. Top off the ribs with an additional application of the rub.