Smoked Lamb Ribs

Step 1

Set the oven to 325°F and wait for the indicator light to turn off, meaning it has finished preheating, about 10 minutes.

Step 2

Pat the lamb ribs dry with paper towels by pressing the towels gently all over both sides until no moisture beads on the surface.

Step 3

In a small bowl, stir together the kosher salt, black pepper, garlic powder, and smoked paprika until the mixture looks uniform.

Step 4

Brush the olive oil evenly over both sides of the lamb ribs, using 1 tablespoon on each side and coating from bone to meat.

Step 5

Sprinkle the spice mixture evenly over both sides of the ribs, pressing gently so it sticks to the oiled surface.

Step 6

Place the seasoned ribs meat-side up on a rimmed baking sheet and set them in the preheated 325°F oven.

Step 7

Roast the ribs for 35 to 40 minutes until the meat pulls back slightly from the bones and a fork pierces the meat with light pressure.

Step 8

Remove the baking sheet from the oven and let the ribs rest on the sheet for 5 minutes so the juices settle back into the meat.

Step 9

Transfer the lamb ribs to a serving plate and serve immediately while still warm.