Loving your videos mate. My question the more lamb ribs you add, does that increase the cook time? or because they are individual doesn't affect it to much?
Hi Aaron thanks for another great video! 2 questions: if you did not trim the ribs would this cook time and temp render the fat? Also, would this amount of briquettes be roughly half a weber brand charcoal chimney? Maybe less, maybe more? I
Great video mate , I was set to buy a drum smoker but now seeing the versatility out of something like a kamado Joe I'm having second thoughts. What is your thoughts also my partner isn't a fan of heavy smoke flavor. Keep it up
@@nicholaskarakizos mate they are so similar. Kamados might have the edge for versatility as they can do great pizza, however they are crazy heavy and if you break ceramic, it’s all over.
@victorbitter583 I've had a go at smoking lamb ribs with that big fat cap on. It took almost 6 hours to get the ribs tended with the fat rendered and the rubs flavour just doesn't get to the meat the same way as if you trimmed it. Overall it's just not worth it IMO.
Yummy, looks great. I must try the garlic batter next smoke
@@kiwidroneguy definitely do it 🙌
That looks pretty tasty!
Definitely was brother. Hope you’ve been well.
Hey there from SA great video man..had to check out though when you removed the fat..😮
Hey mate! Personally I think rendered lamb fat is bitter, a little bit of crispy fat is nice though. Each to their own 🙌
@@LownSlowBasics Fat is flavour,, doing that here in South Africa, is the fastest way to to get evicted from a braai (BBQ)
Great BBQ content keep it up!!! Just inspired what I’m having for an easy lunch
@@brettforbes7642 cheers mate!
Going to add to my australia 🇦🇺 day bbq
@@PAULJOHNSTON-sz2xg definitely do it 🙌
once again mate well done! the lamb ribs look amazing 😊
@@Pete-L-05 cheers mate!
😂😂 I was about to comment! Hands of Stone!! 🤭😜🤣
😆😆😆
Nice!!thinking of doing this with loin chops but probably a lesser time
@@matth5406 definitely do.
Loving your videos mate. My question the more lamb ribs you add, does that increase the cook time? or because they are individual doesn't affect it to much?
@@Scottch.gaming cheers mate! It really won’t matter if they’re individually cut.
Hi Aaron thanks for another great video! 2 questions: if you did not trim the ribs would this cook time and temp render the fat? Also, would this amount of briquettes be roughly half a weber brand charcoal chimney? Maybe less, maybe more? I
Hey mate. It may have rendered properly, I’d have finished it off with a sear if I left it on. I’d say it’s around a 3/4 full chimney.
@LownSlowBasics thank you! :)
Great video mate , I was set to buy a drum smoker but now seeing the versatility out of something like a kamado Joe I'm having second thoughts. What is your thoughts also my partner isn't a fan of heavy smoke flavor.
Keep it up
@@nicholaskarakizos mate they are so similar. Kamados might have the edge for versatility as they can do great pizza, however they are crazy heavy and if you break ceramic, it’s all over.
I know and that’s why biggest fear
@ save that fear n get a drum 🙌
Wouaw merci beaucoup 😊
@@patoches 🙌
Yummy
@@paula-yr7pp 🙌
Where did you purchase the lamb ribs?
@@porkchopexpress2056 foodland in SA on saints road
I know what I’ll be doing with the lamb ribs I have in the freezer. I hope your doing well mate
@@adamshields1982 hell yes! Thanks mate, hope you are too 🙌
@ I am thank you mate!! Just taking everything a day at a time!
How the heck did you start briquettes burning like that, they won't start for me even if i use meths, good job though, i will be trying this.
@@schoolbuses3394 olive pip co brand briquettes 🔥
Sorry mate but you lost me when you pulled the best bit off. They arent ready until that fat is well rendered and crispy. Cheers Az.
@@victorbitter583 I’m not a huge fan of excess lamb fat. Tastes almost bitter to me 🙌 a little bit rendered and crispy is nice though.
@victorbitter583 I've had a go at smoking lamb ribs with that big fat cap on. It took almost 6 hours to get the ribs tended with the fat rendered and the rubs flavour just doesn't get to the meat the same way as if you trimmed it.
Overall it's just not worth it IMO.
@@TheDovahSpartan That's true. I should have mentioned I do mine in the weber gasser with no smoke.