Monday, November 16, 2015

Lamb Ribs w/ Asian Rubb

First time eating Lamb Ribs. I decided to Sous-Vide them at 131˚ƒ for 12 hours.

Unsheathed and ready for dry rub. I always apply a rub or salt 24 plus hours in advance. 


  • 1 tbsp Cardamom
  • 1 tbsp Coriander  
  • 1 tbsp Grains of Paradise
  • 1 tbsp Ceylon Cinnamon 
  • 1 tsp Cumin
  • 1 tbsp dried Lemongrass
  • 1 tbsp Garam Masala 
  • 1/4 cup Demerara Sugar

First lightly salt the ribs then apply rub. 

Just a pretty picture....

Vacuumed sealed and refrigerated for 24 hours. 
After the 24 hour rest in the refrigerator I Sous-Vide the ribs at 131˚ƒ for 12 hours. Cold-Shocked and another stint in the refrigerator for 24 hours. 

Ribs smoked with Apple & Cherry for about 2.5 hours at 200˚ƒ. The Ribs were coated with a homemade Apricot BBQ sauce that put these ribs over the top. 


 Review- The only thing I would change is maybe Sous-Vide them at 133˚ƒ for about 18 hours. They were delicious. I would like to have had more of the fat rendered though. Other than that they were perfect. Absolutely delicious. These were truly inspiring ribs.