Lamb Spare Ribs

Name: Smoked Lamb Spare Ribs with Chimichurri
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 12
Cuisine: American
Ingredients: 2 racks American lamb spare ribs; Cattleman’s Grill Road House Seasoning; 1 cup fresh parsley; 1 cup fresh cilantro; 6 tbsp shallots, chopped; 3 cloves garlic, microplaned; 1 tbsp dried Mexican oregano; 3 tbsp red wine vinegar; 2 tbsp capers; 6 tbsp Texas Olive Ranch Extra Virgin Olive Oil; 1 tsp Cattleman’s Grill Lone Star Brisket Rub

Feb 18, 2026 • Tom Jackson

Lamb spare ribs bring everything you love about traditional barbecue ribs, but with deeper richness and bold, savory character. These American lamb ribs are seasoned with Cattleman’s Grill Road House Seasoning for a Southwestern-inspired flavor, then smoked low and steady over hickory on a pellet grill. Because lamb ribs are smaller than pork spare ribs, they cook faster—developing incredible bark and tenderness in about three hours without ever needing to wrap.

The fat cap renders beautifully during the cook, keeping the meat juicy while building a flavorful crust. Finished around 208°F internal temperature, the ribs are probe-tender with clean bone exposure—your visual cue that they’re ready.

They’re served with a vibrant chimichurri made from fresh parsley, cilantro, capers, garlic, red wine vinegar, and Texas Olive Ranch extra virgin olive oil. A touch of Lone Star Brisket Rub seasons the sauce for a balanced finish. The result is smoky, herbaceous, and richly satisfying from the first bite to the last.

What You’ll Love About This Recipe

Ready in about 3 hours—no wrap required
Bold Southwestern seasoning pairs perfectly with lamb
Beautiful bark with juicy, tender meat
Fresh chimichurri balances the richness
Perfect for weekend cooks or entertaining

Smoked Lamb Spare Ribs with Chimichurri

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12

Prep Time

20 minutes

Cook Time

3 hours

Calories

480

Smoked lamb spare ribs cooked hot and fast over hickory and finished with bright, herb-packed chimichurri.

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Ingredients

Lamb

2 racks American lamb spare ribs
Cattleman’s Grill Road House Seasoning

Chimichurri

1 cup fresh parsley
1 cup fresh cilantro
6 tbsp shallots, chopped
3 cloves garlic, microplaned
1 tbsp dried Mexican oregano
3 tbsp red wine vinegar
2 tbsp capers
6 tbsp Texas Olive Ranch Extra Virgin Olive Oil
1 tsp Cattleman’s Grill Lone Star Brisket Rub

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Directions

Preheat your pellet grill to 275°F using hickory pellets. Set up for indirect cooking. This cook is done completely unwrapped, so steady airflow and clean smoke are important.
Season the bone side of the lamb spare ribs with Cattleman’s Grill Road House Seasoning. Let the seasoning adhere, then flip and season the meat side evenly. These ribs are smaller than pork spare ribs, so avoid over-seasoning—somewhere in the middle is perfect. Leave the fat cap intact; it will render and baste the ribs during the cook.
Place the ribs directly on the grill grates. Cook for approximately 3 hours. Around the 2-hour mark, begin checking internal temperature and tenderness. You’re looking for bone exposure and an internal temperature between 200–208°F. More importantly, probe tenderness should feel soft with little resistance.
When the bones are visibly exposed and wiggle easily, and the internal temperature reaches around 208°F, remove the ribs from the grill. Rest loosely for 10–15 minutes before slicing. This allows juices to redistribute while preserving the bark.
While the ribs cook, prepare the chimichurri. Slice the parsley and cilantro rather than chopping aggressively to preserve freshness. Add the herbs to a food processor along with shallots, garlic, oregano, red wine vinegar, capers, olive oil, and Lone Star Brisket Rub.
Pulse until your desired consistency is reached. The processing emulsifies the oil and vinegar, creating a creamy texture while maintaining fresh herb character. Adjust texture as preferred—slightly coarse is ideal.
Flip the ribs bone-side up to slice. Cut cleanly between the bones for even portions. Spoon chimichurri generously over each rib before serving.