Hot and Fast Lamb Ribs

Looking down on a two-zone grill with charcoal on one side and the lamb ribs on the other cooler side.

Hot and fast lamb ribs are a simple recipe that requires very little work but tastes delicious. Use your favorite dry rubs and a drizzle of honey to finish for a sweet element and gloss to the meat.

Be on the lookout for flare-ups while grilling, the lamb fat dripping onto the plate can easily ignite. Using the cool zone helps with this but doesn’t eliminate it. Some grill grates can help reduce flareups touching the meat.

Serve these ribs as the main with your favorite side dish. Grilled vegetables, homemade bread, or a tasty rice or grain dish are options in winter. Salads and green vegetables work well in the summer.

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Raw individual lamb ribs sitting on a white chopping board covered in barbecue rub.
The lamb ribs are individually cut so there is a lot of surface area and less rub needed than typical.
Ribs sitting offset to the charcoal heat in a grill.
The lamb ribs are cooked on the cool side of a grill, not over the direct heat.
Moist rub-covered lamb ribs sitting in foil.
Let the rub sit on the ribs for an hour until it becomes moist and starts to impact the flavor of the meat.
Looking down on a two-zone grill with charcoal on one side and the lamb ribs on the other cooler side.
The ribs are cooked on the cool side of a grill set up for two heat zone cooking.

Hot and Fast Lamb Ribs Recipe

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Looking down on a two-zone grill with charcoal on one side and the lamb ribs on the other cooler side.
Hot and fast lamb ribs are a simple recipe that requires very little work but tastes delicious. Use your favorite rubs and a drizzle of honey for a tasty, hot dish.
Preparation 1 hour
Cook 45 minutes
Ready in 1 hour 45 minutes
Servings 2 Servings
CourseMain Dish
InfluenceAustralian
DifficultySeasoned
MethodGrill

Ingredients

  • 1 pound lamb ribs
  • 1/2 tablespoon pork rub
  • 1/2 tablespoon herb rub
  • 3 tablespoons honey, for drizzling

Equipment

  • grill

Directions

  • Separate the lamb ribs into individual bones and remove any excess fat.
  • Apply the pork and herb rubs to the lamb ribs. Let the ribs sit for up to 1 hour.
  • Preheat a grill for indirect heat at 400 degrees F (205 degrees C).
  • Grill the ribs until the fat has rendered and they get a little charred, 45 minutes.
  • Remove from the grill and drizzle with honey before serving.

Nutritional Information

Calories: 726kcalCarbohydrates: 29gProtein: 25gFat: 57gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 126mgSodium: 95mgPotassium: 363mgFiber: 1gSugar: 26gVitamin A: 124IUVitamin C: 1mgCalcium: 74mgIron: 4mg

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Booma

About Boomas Bromage

After diving headfirst into a barbecue with the purchase of a custom offset smoker many years ago, Booma has slowly worked around many different forms of pits, taking the time to learn fire control first and then all the ins and outs of each style and form.

Learn more about Boomas Bromage
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