Smoked Lamb Shoulder and Pork Ribs.
Posted: 20 Sep 2014, 10:31Hi all - hope someone is around...last minute decision to crank the UDS up!
Planning on smoking a small piece of lamp shoulder today, but also a few ribs. Have a few decent lamb recipes from t'interweb, but wondering on timing having never cooked lamb and indeed ribs on the smoker/UDS before.
Read a little about the 3-2-1 method for ribs, so I guess I'm looking at around 6 hours? Wondering if I should also treat lamb shoulder in a similar way to pork shoulder...keep on cooking it until it 'melts' internally (95c internal, or thereabouts) or would Lamb shoulder differ with regard to muscle fibres etc?
Was thinking, actually, of smoking the lamb for a few hours (3?) at around 250f, then placing in roasting tin with vegetables to keep it really moist (bit like the stout pepper beef brisket recipe).
I also have to look at timings so the ribs are done around the same time. I suspect (being supermarket ribs) they won't take as long as 'dinosaur' ribs you see cooked in the US, so perhaps I need to think about less time with these.
I have a few rub recipes knocking around, but at this stage I'm just fine tuning the cooking rather than the rubs/flavours which I can try to perfect in the future.
Lamb is just under 0.5kg.
Cheers!
Planning on smoking a small piece of lamp shoulder today, but also a few ribs. Have a few decent lamb recipes from t'interweb, but wondering on timing having never cooked lamb and indeed ribs on the smoker/UDS before.
Read a little about the 3-2-1 method for ribs, so I guess I'm looking at around 6 hours? Wondering if I should also treat lamb shoulder in a similar way to pork shoulder...keep on cooking it until it 'melts' internally (95c internal, or thereabouts) or would Lamb shoulder differ with regard to muscle fibres etc?
Was thinking, actually, of smoking the lamb for a few hours (3?) at around 250f, then placing in roasting tin with vegetables to keep it really moist (bit like the stout pepper beef brisket recipe).
I also have to look at timings so the ribs are done around the same time. I suspect (being supermarket ribs) they won't take as long as 'dinosaur' ribs you see cooked in the US, so perhaps I need to think about less time with these.
I have a few rub recipes knocking around, but at this stage I'm just fine tuning the cooking rather than the rubs/flavours which I can try to perfect in the future.
Lamb is just under 0.5kg.
Cheers!