Smoky Barbecue Welsh Lamb Ribs on the Arteflame Grill

Introduction

Succulent, fall-off-the-bone Welsh lamb ribs slow-grilled to perfection and basted with a homemade smoky barbecue sauce. Searing on the Arteflame grill locks in the juices, ensuring maximum flavor and tenderness. This recipe will guide you step by step to achieve mouthwatering results every time.

Ingredients

• 2 lbs Welsh lamb ribs
• 2 tablespoons butter
• 1 tablespoon smoked paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon liquid smoke

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes for the grill to reach optimal temperature.

Step 2: Season the lamb ribs

1. In a small bowl, mix smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
2. Rub the spice mixture evenly over the ribs.
3. Let the ribs rest while the grill heats up.

Step 3: Sear the lamb ribs

1. Place the ribs on the center grill grate to sear at 1,000°F for 2 minutes per side.
2. Sear until a beautiful crust forms to lock in the juices.

Step 4: Move ribs to the flat cooktop

1. Transfer the seared ribs to the griddle, closer to the grill center for higher heat.
2. Cook the ribs low and slow, flipping occasionally, for about 45 minutes.
3. Move the ribs toward the outer edge if they need to cook at a lower temperature.

Step 5: Make the smoky barbecue sauce

1. On the hot flat cooktop, melt the butter.
2. Add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke.
3. Mix well and let it thicken while stirring occasionally.

Step 6: Baste and finish cooking

1. Brush the ribs with the barbecue sauce every 10 minutes as they cook.
2. Continue grilling until the internal temperature reaches 190°F.
3. Remove the ribs from the grill when they reach 175°F, allowing carryover cooking to reach 190°F.

Step 7: Rest and serve

1. Let the ribs rest for 10 minutes before cutting.
2. Slice and serve with extra barbecue sauce.

Tips

• Always remove the ribs from the grill about 15°F before the target temperature to avoid overcooking.
• If you prefer a deeper smoke flavor, add wood chunks to the fire.
• Use butter instead of oil when grilling for superior taste and caramelization.
• Serve with grilled vegetables or cornbread cooked on the flat cooktop for a complete meal.

Variations

• Sweet and Spicy Ribs: Add honey and extra cayenne pepper to the barbecue sauce.
• Garlic Herb Ribs: Replace paprika with fresh chopped rosemary and thyme.
• Asian-Style Ribs: Use soy sauce, hoisin, and ginger in the sauce instead of ketchup and mustard.
• Beer-Braised Ribs: Marinate the ribs in dark beer and use beer in the sauce for extra depth.
• Greek-Style Ribs: Replace the sauce with a lemon, oregano, and garlic butter glaze.

Conclusion

Grilling Welsh lamb ribs on the Arteflame brings out their natural flavors while keeping them juicy and tender. The rich, smoky barbecue sauce complements the seared meat perfectly, making this dish a must-try for any barbecue enthusiast. Try it and impress your guests with restaurant-quality ribs made effortlessly at home!

Best Pairings

• Grilled corn on the cob
• Roasted sweet potatoes
• Creamy coleslaw
• Grilled asparagus
• Garlic butter mushrooms
• A bold red wine like Shiraz or Malbec