Milk-lamb ribs; I've already showed you
you'll find it in the link above.
I've already show you muton ribs, too.
You'll find it here, as well.
Today, I have lamb ribs of an older lamb, 8-months old.
It's neither a sheep nor a baby lamb.
It's in between, and it's something special.
Let's see how to grill them. Plain and simple.
Grill philosophy: Lamb ribs
Hello dear friends,
I'm George (Yorgos) Mallioras
and along with my brother Andreas,
we construct grills and ovens.
Through our channel, Grill philosophy,
we share with you our passion for grilling
and the experience we gain grilling.
Happy grilling to everyone!
Grilling preparation
As I've said
here we have exceptional ribs
of an 8-months old lamb
and we're going to grill them on the grilling grate.
As I've mentioned, we won't overdo it
in order to bring out the meat's taste
except that this time I'll season with thick salt
before grilling.
Adding the salt prior to lighting the charcoals.
On the other side, too.
The time until the charcoals are ready for grilling
approximately half an hour
is exactly as much as it needs for the meat to absorb
part of the saltness and the salt's flavor.
Let's light the charcoals.
Alcohol soaked cotton on top
because the charcoals light upside down, from top to bottom.
Easily, quickly and without smoke.
The charcoals are ready, we're spreading them
the ones that aren't fully lit are placed aside.
The fire is very strong
that's why we'll throw some charcoal ash.
We're ready to grill.
On a clean grilling grate, always,
we'll place the ribs.
As we've said
we've salted them
before lighting the charcoals
approximately half an hour beforehand.
I usually don't salt them
I prefer to season them afterwards.
We'll also spot the difference.
We trurn them quickly at start.
They need a lot of turnings.
When grilling on a grate, we are on the alert.
The turnings continue.
We don't use forks
to avoid piercing the meat.
The best is using tongs
so we can lift and turn them.
We continue turning until they gain a nice color on the outisde
be careful, though, not to dry them.
It's very important.
And if you want to check the temperature,
internally they should be at 65-70°C (149-158°F) at most.
This is the color
we want
to remain juicy.
Gradually, they'll all be removed.
This color is also very good. It's ready. It's out.
We continue turning the rest of them.
Ready.
After covering for 5-6 minutes, we uncover
and we're ready for tasting.
I'll add a bit more salt with oregano in the end
I like it very much to add salt in the end.
And I normally don't salt before grilling
but this time I've tried it to make the comparison as well.
Let's try it.
This is how it should be grilled to be juicy.
Perfect.
But they taste better when salted in the end...
I'll go serving the rest of my company.
Family business, today.
Happy grilling everyone!
