There is no question that the Weber smoker grill is my favorite way to cook. I am a fan of old school charcoal. It offers versatility as well as remarkable outcomes on the grill. I know many say that it is a pain to lite up charcoal. I disagree. It has never been easier. The chimney’s that afford light and forget convenience have made starting a wonderful charcoal fire easy. Here’s one of my favorite recipes: lamb-lollipops!
With your sharpest knife split each rib and set aside.
Take a bowl and fill bowl with the following:
- ¼ cup all spice
- ¼ cup cinnamon
- Tablespoon black pepper
- Dash of salt
- Teaspoon of paprika
- Teaspoon of instant espresso coffee
- In your hand pulverize dried mint equal to 2 Tablespoons
- Two pinches of cardamom
- Mix all the ingredients.
Take the mix and rub each rib one at a time.
- Take the rubbed ribs and place in gallon size freezer bag
- Add to the bag a marinade: a cup of red wine, more dried mint, a ½ cup of maple syrup of molasses and three cloves of garlic chopped
- Place bag in refrigerator: minimum of 4 hours and up to the night before
Fire up the Weber!
- When coals are ready – move coals over to one side – this method is called indirect heat.
- Take each rib and place on opposite side of grill – set aside the marinade for now
- The ribs will take a total of twenty minutes. Ten minutes per side. As you turn over the ribs after the first ten minutes brush remaining marinade.
Use your fingers. Eat them like a lollipop!
As an option? You can add moist cherry wood chips to the fire side. This will add a unique flavor to the lamb.