How to Grill Lamb Ribs | Full rack of Lamb Ribs easy way | Xman & Co

what's up guys welcome back to my youtube channel x-men and go today we're here to cook the perfect lamb rip in the weber stay tuned [Applause] we decided on this slam rip today four and a half pound rip as one of our subscribers customer requested we do a video tutorial on this thanks casper thanks for the comments let me introduce you to our star guest today all our spices over here one of my favorites is cheeky chili i'll leave their details in the description below we've got some rock salt ground pepper a wrap details also in the in the description for you guys over here we've got some cayenne pepper paprika mint and cumin a little bit of mint there over here if you like habaneros hot stuff that's me for sure and then some peppers lemon and garlic never forget olive oil if you look closely over here you've got a membrane on this side some people leave it on there we're gonna remove it you see there's the membrane so it's quite tricky to remove it but it's good if you do because you want your spices to really attract the meat and really go in there so without further ado let me get this off quickly [Music] with the membrane removed now we know that all our spice is definitely going to penetrate the meat that's very important this side we don't have that problem we will get to that just now and this side obviously it's removed all right what we're going to need is a lemon some garlic rosemary i'm going to cut that up get it ready to do our spicing what's very important when doing a lamb rip this this fat area here you want to cut it in streaks and blocks to make sure that the fat actually pops that's all about the flavors and that's the only way you're going to achieve that let's do that you only want to cut the fat and not penetrate completely through it you can see there i'm just making small cuts okay what's very important to remember as well is that working with raw meat you don't want any cross-contamination so i'm trying to say is that it doesn't always show in the videos but at home once your meat is going onto the fire or the grill please remember to wash all your utensils your board your knife all of that once the meat's done you don't want to put your fully cooked meat onto any surface that the raw meat has touched [Music] let's do the spicing as always lots of oil this is like your sticking agent olive oil i like to use olive oil okay let's get our wrap in there be generous it's a big piece of meat don't be shy [Music] okay get in between there some rock salt let's get some lemon juice in there obviously try and make sure that your these bits are out as they vary better and it's not fun having them on your meat some garlic this piece of meat was room temperature for about two hours and we're gonna keep it like this while we get the fire started let's put a little bit of that there as well and that will allow all these spices to nicely mingle and have a party on this piece of meat and this side just the same as before [Music] we've got some whiskey barrel smoking chips here just a few chips don't have to go crazy i'm going to put the bone sight to the bottom because we've got some flames there let's do that there you go we're searing it initially and then we'll do the smoking pot let's put some of those there there's nothing wrong with these herbs and flavors so what you're going to do is about four minutes each side direct heat and then move it over to indirect it closer up you'll get the occasional flare up because don't forget you've got lots of fat here it's just rendering at this stage okay it's been four minutes i'm gonna turn it over rosemary we're gonna get it in there we need the flavours that's been about four minutes you can see it's nicely colored so what i want to do now put the fat side up initially for the first let's say 40 minutes rack indirect heat and then close up i'm going to add a thermometer just so that we could track the temperature inside we want to keep it around about 300 to 325 degrees fahrenheit local guys 150 160 degrees celsius it's been about 40 minutes [Music] what's our entire internal temperature it's about 160 perfect okay i think it's time that we turn this rip over oh she's looking very good i have a look at that we've got a nice piece of dough here as well i'm going to take a little bit of this spring onion and then we're going to do something different today we're going to do this dough on top of the meat perfect have a look at that that's what we're going to do today our internal temperature 150 at the moment degrees celsius we're gonna open the vent let me show you guys how it works for those who is not sure if you open the vent your temperature rises if you want to drop it just close it 40 minutes time let's see what this baby looks like see you guys in a bit it's been 20 minutes guys oh beautiful let's turn this bread around you can see the color changing on the pepper as well it's definitely happening it's been 45 minutes again let's check on this baby should be good now that's perfect let's take our bread and put it over here let's have a look at this oh look how soft that is all right it's still juicy as well this is where we rest this piece of meat for the next 10 minutes we want those juices to flow everywhere settle down then we're going to cut this baby up don't go away the customer we've waited long enough rest it for 10 minutes this is the moment of truth let's cut this baby up all right so let's pick a spot look at all those juices flowing wow that is amazing look how easy it is to cut that okay you don't even need an axe or nothing look at that i'm gonna pause for a second guys that is really amazing you do have the crush bone here there you go let's cut this in pieces shall we do another one like that so you guys can see look at that it is just way too easy look at that okay right most important part of this entire exercise is tasting it shall we do that let's taste it like a man beautiful the salt all the spices it's fantastic guys like the greeks say favero beautiful then i like hot sauce so what i'm going to do i'm going to taste a bit with some of this cheeky chili they've got a range like i said i'm going to leave it in the description for you i like the sweet and smoky you've got the pepe also got the curry sauce let's try this guy out there you go some cheeky chili sauce my lamb beautiful that complements this lamb so nicely okay let's get some dogs involved some my pets i love looking after them you know animal is our best friend well they're definitely mine let's try this out let's see if we can offer them some food as well okay shiva jackie luke is our stall come sit come sit okay stretch first little makes you happy yeah glue guess it that's a good boy three vega three okay and that's yours storm set first set set my baby that's beautiful three three three guys if you like what you're doing here like share subscribe please enable those notifications follow us please comment below we can't do this without you we love to hear from you guys till next time cheers [Applause] [Music] [Music] you

Channel: Xman & Co

Views: 31,455

Rating: 4.8977637 out of 5

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Id: QbR8bWJcEk0

Length: 13min 25sec (805 seconds)

Published: Sun Jul 19 2020