The Rub Society

1 Rating

Starting with all the usual suspects, such as Rosemary, Thyme and Oregano, as most Lamb Rubs do, but with a few little twists, like Sumac and Cinnamon, that will lift any lamb cut to another level. It's savory and bold, with a touch of sweetness.

A perfect mix of fat, meat and flavour! Lamb ribs have loads of flavour, and when cooked right, melt in your mouth. They can be smoked indirect, grilled, done low and slow, or over high heat.


  • Rack of Lamb ribs
  • Boomas Sheared & Seared Lamb Rub
  • Olive Oil
  • Foil
  • Butter


  2. Prepare and light your barbecue, aim for a temperature around 275F to 325F.
  3. Trim Lamb ribs, removing thick fat and silverskin.
  4. Coat lightly with olive oil.
  5. Apply a generous coating of Sheared and Seared.
  6. COOK
  7. At a temperature of around 275F - 325F over mesquite pellets.
  8. Total 2.5 - 3 hours cooking time.
  9. Smoke Lamb ribs indirect, until happy with bark and the bark is good and set. (Approx. 180F internal).
  10. Wrap Lamb ribs in foil with a little butter and continue to cook.
  11. Cook Lamb ribs till tender (210F internal, but have to check tenderness) and rest for 15 minutes or so.
  12. Slice and Eat