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Suggestion for lamb ribs

ajcampelli

Does anyone have any suggestions for cooking lamb ribs (Denver-style)? I would like to cook them sous vide or in a pressure cooker, and then maybe smoking and deep-frying. Specifically I am looking for advice on the time and temp for sous vide or time for pressure cooking, but if any one has other good ideas, I'm interested. Thank you.

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seijoed

I'd do that 54C. Haven't actually done them myself in sous vide, but 54 is good lamb temp, then you

can always finish on the grill or deep fry, I'd smoke first though, do a cold smoke for an hour or so.

ajcampelli

Thanks Johan. When you say smoke first, do you mean prior to sous vide or prior to finishing on the grill/fryer? I considered smoking before sous vide, but I was concerned about off flavors as happens when pre-searing lamb.

Thanks again.

seijoed

Before sous vide, I really don't know about the off flavors, perhaps @Chris can chime in?

Brendan_Lee_56950

I would imagine that a cold smoke would be a lot different from a pre-sear, you are mainly concerned with oxidizing fats i believe.

tshewman

Temp 54-57C as @Johan mentioned. Smoking post sous-vide would likely result in a milder flavor but reduce the risk of off flavors (looking forward to what Chris has to say here). Depending on the number of ribs you have, why not serve 2-3 ways? All are pretty easy, smoke some, not all, deep fry to finish some, perhaps cook longer, shred and deep fry others. Then multiply your garnishes (think alinea :-)..). I actually completely forgot about that cut and have a leg and may also pick up a loin for easter....but now am wondering.......

ajcampelli

Given time constraints, I ended up going with 158 for 16 hours, smoking at 140-150 (wet-bulb) for 3 hours, and then deep-frying at 400 for 2 minutes. I was very pleased with the results. Thank you for your input.

seijoed

How smoky did that get? Pictures!

ajcampelli

I would say it was enough smoke so that both the flavor of the lamb and smoke came through, with more lamb than smoke. I should caveat that I use a jury-rigged wet-bulb thermometer (wet sponge and thermocouple), so my temperatures are far from precise.

No pictures for this round unfortunately - sorry!