Cheryl Alters Jamison, Bill Jamison

Seva’s Sassy Lamb Ribs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

A masterful meat-cutter and all-around meat authority, Seva Dubuar, introduced us to these ribs. An expert on lamb, she markets the meat through her New Mexico–based company. The “Denver cut” Seva suggests for barbecuing comes from the middle ribs of a lamb breast.

Ingredients

Simple Chinese Five-Spice Medley

  • ⅓ cup five-spice powder
  • ⅓ cup packed brown sugar

Method

  1. At least 2 hours and preferably the night before you plan to barbecue, mix the rub ingredients in a small bowl. Rub the ribs liberally with about one-third of the spice mixture. Place the ribs in a plastic bag and refrigerate.
  2. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  3. Remove the ribs from the refrigerator. Rub them