Lamb Ribs at 275°F with Red Oak and a Savory Mint Mop

Overview

Lamb ribs smoked steady at 275°F/135°C over red oak, mopped with a warm, savory mint baste for clean bark and rich, rendered bite. Straightforward, Texas-leaning technique with a British nod to mint.

Ingredients

2 racks lamb breast ribs (4–5 lb total / 1.8–2.3 kg)
Rub: 2 tbsp kosher salt (18 g)
Rub: 1 tbsp coarse black pepper (7 g)
Rub: 2 tsp garlic powder (6 g)
Rub: 1 tsp toasted ground fennel seed (2 g)
Rub: 1 tsp dried rosemary, finely crushed (1 g) (optional)
Mop: 1 cup apple cider vinegar (240 ml)
Mop: 1 cup low-sodium lamb or beef stock, or water (240 ml)
Mop: 1/2 cup packed fresh mint leaves, finely chopped (about 15 g)
Mop: 2 tbsp minced shallot (20 g)
Mop: 1 tbsp Dijon mustard (15 g)
Mop: 1 tbsp Worcestershire sauce (15 ml)
Mop: 2 tbsp neutral oil or rendered lamb fat (30 ml)
Mop: 1–2 tsp honey (7–14 g), to balance acidity
Mop: 1 tsp kosher salt (6 g), plus to taste
Mop: 1 tsp coarse black pepper (3 g)

Equipment

Offset smoker, kettle with two-zone setup, or pellet grill
Digital probe thermometer and an instant-read thermometer
Charcoal (briquettes or lump) and splits/chunks of red oak
Mop head or silicone brush and heatproof cup
Small saucepan for mop
Spray bottle with water or cider vinegar (for hot spots)
Butcher paper or foil (optional)
Cutting board and sharp boning or chef’s knife
Heat-resistant gloves and long tongs

Wood

Red oak

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 200 °F (93 °C)
Approx duration: 3.5 hours

Why 275°F and Red Oak

A 275°F (135°C) pit gives lamb ribs enough heat to render fat and soften connective tissue without drying the thin ends. Red oak burns clean and neutral-savory, sitting between post oak and white oak in intensity, so it complements lamb’s minerality without turning it smoky-sweet. The result is a firm but succulently rendered rack that takes a bright, herbal mint mop without getting greasy.

Ribs and Trim

Look for lamb breast ribs (sometimes sold as riblets) with decent meat between the bones and a consistent thickness. Flip the rack and remove the papery membrane if present; it blocks smoke and stays chewy. Trim thick exterior fat down to about 1/8–1/4 in (3–6 mm). Square ragged edges so the rack cooks evenly. Pat dry before seasoning to help the rub adhere and prevent steaming.

Rub and Savory Mint Mop

Keep the rub simple to let the lamb and oak speak: salt, black pepper, garlic, and a touch of fennel seed echo classic lamb pairings. The mop is vinegar-forward with fresh mint, shallot, Dijon, and a little fat for sheen. Warm the mop and apply after the bark sets so you do not wash off the rub too early. Simmer the mop briefly before the first use and keep it hot during the cook to avoid contamination and pit temperature dips.

Fire and Wood Management

Run a clean-burning fire at 275°F/135°C with thin, almost invisible blue smoke. For offsets, build a small, steady coal bed and feed split red oak as needed; for kettles, run a two-zone setup with a small, steady charcoal fire and add fist-sized oak chunks. Pellets: choose an oak-forward blend and set to 275°F/135°C; augment with a smoke tube if you want a bit more oak character. Avoid heavy white smoke—if it smells acrid, it will taste that way.

Smoking Timeline at 275°F

Season the ribs lightly and get them on the pit bone-side down. Expect roughly 3–4 hours total for typical lamb breast ribs. At 60–90 minutes, when the surface looks dry and rub is set, begin mopping lightly every 30–45 minutes. Around the 2.5–3 hour mark, internal temps in the thickest meat will be ~180°F/82°C and fat rendering will accelerate. Pull when the rack probes like warm butter between bones, the bones show 1/4–3/8 in (6–10 mm) of clean pullback, and internal temp lands in the 198–203°F (92–95°C) window. If bark is where you want it but the meat needs time, tent loosely or wrap in unwaxed butcher paper for the final stretch.

Resting and Serving

Rest the rack 15–20 minutes, loosely tented, to let juices settle and the surface cool slightly for cleaner slicing. Slice between bones or cut into pairs. Mop once more right before serving for shine, or reduce leftover mop on the stove for a quick finishing glaze. Pair with simple sides—grilled flatbreads, cucumber salad, or lemony potatoes—so the mint and oak stay in focus.

Troubleshooting and Variations

If the ribs are greasy, they were under-rendered—stay on the pit until probe-tender even if the internal temp is on the low side of the window. If the bark is pale, your fire was too gentle or damp; open vents for more airflow and run truly clean smoke. If the bark seems to wash off, start mopping later and lighter. Red oak is the call here, but post oak or white oak are acceptable substitutes; avoid heavy mesquite or intense hickory on lamb unless you prefer a bolder profile.

Food Safety

Treat raw lamb like raw poultry for cross-contamination purposes: separate cutting boards and knives, and wash hands and tools with hot soapy water. Make the mop, bring it to a brief simmer for 2–3 minutes before first use, and keep it hot (at least 160°F/71°C); do not re-dip a brush that touched raw meat into a cool mop. Cook ribs to at least 145°F/63°C internal to meet general safety guidance; this recipe goes higher for texture. Do not leave cooked ribs at room temperature for more than 2 hours (1 hour if above 90°F/32°C). Refrigerate leftovers within that window and consume within 3–4 days; reheat to 165°F/74°C.

Notes

Start mopping after 60–90 minutes when the rub has set; mop lightly every 30–45 minutes.
Doneness cues: 198–203°F (92–95°C) internal in the thickest meat, 1/4–3/8 in (6–10 mm) bone pullback, and a probe that slides in with little resistance.
If bark darkens too fast, reduce pit temp slightly, increase airflow, or switch to paper wrap for the final hour.
Keep mop hot (≥160°F/71°C) and avoid cross-contamination; discard any mop that contacted raw meat.
Leftovers: chill within 2 hours, hold 3–4 days at ≤40°F/4°C, reheat to 165°F/74°C.
Substitute woods: post oak or white oak; go easy on mesquite or hickory with lamb.