2016 Melbourne BBQ Festival - Aussie Pitmasters Lamb Rib Recipe
Now i know its not the done thing to give away your recipe that won you 1st place at a competition but i would like to share with you all our recipe for the competition lamb ribs.
Your results may vary and depending on the size of your ribs, type of pickle juice, cooker used but here is our method.Ingredients
- Jar of Pickles (vinegar flavour)
- Mccormick's Grill Mate Vintage Smokehouse Sauce
- Rack of lamb ribs Trimmed
- Diemens Hot Sauce Seasoning & grillmates Montreall Steak Seasoning
- Vegetable oilPrepare
On the Lamb ribs remove top layer of skin/fat until you reach the 2nd layer of meat. Leave about 1-2mm of fat on top of the meat.
Mix 1/3 Diemens rub and 2/3 grillmates Montreall Steak Seasoning into a bowl and use mortar and pestle or a spice grinder until into a powder
Lightly coat lamb rack with vegetable oil and then lightly coat rack with the seasoningSauce
In a bowl add 1 cup of vintage smokehouse sauce and then add pickle juice to taste. Taste should be until the vinegar flavour comes through and is tart in taste. Alternatively can use white vinegar or even powdered vinegar.
Warm up sauce before applying to Ribs but be sure not to bring to boil or else the vinegar will loose its tart flavour. Taste once warmed as the taste profile will change.
You can also add un-ground diemens rub to the sauce to have "flecks" within the sauce for appearanceCook
Bring smoker up to 250F
Place racks meat side up on rack on indirect heat and cook for 4 hours
Once tender remove from smoker and sauce then carve up into individual portions.