Kamado Grill Lamb Rib Nirvana: 1-Minute Tip
Hey grill masters! Want fall-off-the-bone lamb ribs with a smoky kiss?
Your Kamado can make it happen!

Step 1: Prep is Key

Remove the membrane from the back of the ribs for maximum tenderness. Then, give them a good rub with your favorite spice blend. Don't forget a drizzle of olive oil to lock in moisture.

Step 2: Smoke & Low & Slow

Fire up your Kamado to around 225°F (107°C) and add some wood chips for smoky goodness. Hickory or applewood pair well with lamb.

Step 3: Patience is Rewarded

Place the ribs meat-side down on your grill and let the magic happen. Plan on 2-3 hours, spritzing them occasionally with apple juice for extra moisture.

Step 4: Glaze for Glory

In the last hour, crank up the heat to 300°F (149°C). Brush on a sticky glaze – honey, apricot jam, or a store-bought option work great. Glaze a few times for a caramelized, delicious finish.

Bonus Tip: Use a remote thermometer to monitor internal temperature. Aim for 200°F (93°C) for perfectly juicy ribs.

Let them rest, then devour! Your Kamado will turn out lamb ribs that are smoky, tender, and bursting with flavor. Enjoy!

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