Mamie Taylor’s Grilled Lamb recipe.Ingredients:
2 racks lamb ribs (approx. XX lbs)
Dry rub: 2 tbsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp white sugar
2 tbsp salt
BBQ Sauce: 3/4 cup yellow mustard
1/2 cup honey
1/4 cup apple cider vinegar
2 tbsp ketchup
1 tbsp brown sugar
2 tsp Worcestershire
1 tsp TabascoMethod:
Prepare dry rub by mixing all ingredients together in a small bowl. Set aside.
Prepare BBQ sauce by whisking together all ingredients in a bowl until combined. Set aside.
Prepare lamb ribs for grilling by removing the thin membrane on the bottom side of each rack with your hands. Season lamb ribs liberally on both sides with dry rub. Wrap ribs in aluminum foil and refrigerate overnight.
Turn on a gas BBQ and set the temperature to high on both sides.
Keep lid closed and preheat for 10 minutes to approx.. 450F
Turn heat off on one side of the grill and place ribs, still in foil, on the side that has been turned off. If someone has a single burner grill they would need to approach this differently. I would suggest preheating to 300 F and placing a perforated metal insert or box on the grill for the ribs to sit on and act as a buffer from the direct heat below. Then you could continue with the recipe exactly as written.
Close lid and leave ribs to cook over indirect heat for 2 hours.
The heat at this point should be around 300 F. You may need to lower the heat slightly on your BBQ until you reach the right temperature.
Remove ribs from BBQ and carefully remove foil. Pour off juices and discard. Adjust heat on BBQ to medium and place ribs over direct heat.
Cook for 40 minutes with the lid closed, flipping ribs halfway so that they cook evenly.
Ribs should be golden brown and caramelised.
Transfer ribs to a cutting board and slice between each rib.
Serve with Carolina mustard sauce on the side for dipping.
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