peteyfoozer
Herd Master
I always parbake them first in a casserole dish or sheetpan with low sides, season, add a bit of water, (to steam) cover with plastic wrap, then cover with foil. I bake @ 250-275 for a few hours until tender and grease is baked off. Then toss onto hot grill for just a few minutes. We don’t use BBQ sauce on lamb ir wild pig, as it’s so flavorful, but put a lot on beef ribs and those go back in the oven sometimes so sauce doesn’t burn.Ohhh lamb ribs - how did you do them?
Yesterday, I sealed the ribs in ziplock bag and set in sous vide for 6 hours @ 174. Then Randy finished them on grill for few minutes.
They were amazing.
It snowed all afternoon yesterday. So after dragging my bent-up carcass to the living room this morning, Boone spit out a huge, wet, enormous chunk of ice out on my lap.
He and Fen are like kids, playing in it out back.
A gazorky Boone and snow zoomies are pretty hilarious to see …