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Homemade BBQ Lamb Ribs with Smoky Dry Rub photo

BBQ Lamb Ribs with Smoky Dry Rub

This BBQ Lamb Ribs with Smoky Dry Rub recipe is packed with bold flavors and tender, juicy meat—perfect for grilling or oven roasting!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Grill
  • Oven
  • Wire Rack
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 2 pounds lamb ribs
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper optional for heat
  • 1 tablespoon olive oil
  • BBQ sauce of your choice for serving

Instructions
 

Prepare the Lamb Ribs

  • Pat the lamb ribs dry with paper towels to remove excess moisture. Trim excess fat if desired, keeping some for juiciness.

Mix the Smoky Dry Rub

  • In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper (if using). Mix thoroughly.

Apply the Rub

  • Drizzle olive oil over ribs and rub evenly. Generously coat ribs with the dry rub mixture, pressing it into the meat on all sides. Let rest at room temperature for 30 minutes or refrigerate covered for up to 4 hours or overnight.

Cooking the Ribs

  • Grilling: Preheat grill to medium-low (275°F to 300°F). Cook ribs bone-side down indirectly for 1.5 to 2 hours, turning occasionally, adding wood chips for smoky flavor if desired.
  • Oven Roasting: Preheat oven to 300°F. Place ribs on wire rack over foil-lined baking sheet. Cover tightly with foil and roast for 2 to 2.5 hours until tender.

Finishing Touches

  • Brush ribs generously with BBQ sauce. For grilling, place back over direct heat for a few minutes on each side to caramelize the sauce. For oven, broil 3-5 minutes, watching closely to avoid burning.

Serve and Enjoy

  • Let ribs rest for 5 minutes before slicing between bones. Serve with extra BBQ sauce and your favorite sides like grilled vegetables, coleslaw, or corn on the cob.

Notes

  • For best flavor, let the ribs rest with the rub overnight in the refrigerator.
  • Adjust cayenne pepper to control spice level or omit for milder flavor.
  • Store leftovers in airtight container in refrigerator up to 3 days; reheat gently to avoid drying out.
  • Freeze cooked ribs wrapped tightly for up to 3 months; thaw overnight before reheating.
  • Use wood chips on grill for enhanced smoky flavor.
Keyword BBQ, Dry Rub, Easy, Grill, Lamb, Oven, Smoky