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1. To prepare the ribs: Mix together the dried oregano, garlic salt, paprika, coriander, pepper, and kosher salt. Moisten the ribs with the lemon juice and then coat all sides with the rub, making sure to distribute it evenly.
2. Set up your grill or smoker for indirect heat, meaning the ribs will not be directly over the heat source. Using low heat and apple-wood chips, put the ribs on the cool part of the grill, cover, and smoke for 1 hour.
3. Meanwhile, whisk together the glaze ingredients.
4. Arrange 2 of the lamb racks on a large piece of foil, overlapping them like roof shingles. Pour one-third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Wrap in a second sheet of foil. Repeat twice, using the remaining racks and glaze.
5. Return the ribs to the grill and cook meat-side-down for 30 minutes over low heat. Flip the foil bundles and continue cooking for 30 minutes. Remove the ribs from the grill and let rest in the foil for 30 minutes.
6. Meanwhile, increase the grill heat to medium-high. Cut the lemons in half and grill flesh-side-down until nicely marked and slightly soft, 3 to 5 minutes.
7 Remove the ribs from the foil, put on the hot grill meat-side-down, and cook for 4 minutes. Flip and cook for 2 minutes. Remove the ribs from the grill and garnish with the grilled lemons, sea salt, fresh oregano, and extra-virgin olive oil.
Dig the book. Made the twice fried bay chicken with honey Sriracha and it was great. I'm a home cook looking to raise my game and this book helps me do just that. Read morePublished 7 days ago by J.P.
Meet the Meat. Yep. All you could ask for. With many spices and techniques I would have had to seriously forage for. Read morePublished 1 month ago by Howard M Schwartz
It's Michael Symon - need I say more? Some really good recipes in it.Published 1 month ago by R L Gans
House bacon is really great. Made the sausage And hot dogs for friends and everyone loved them. A must have for meat loversPublished 2 months ago by john
I love meat, I love Michael, I have wanted this book for a long time. not sorry I finally gave in and bought it. :-)Published 2 months ago by Lenore Blueford
Given as a gift with the IGrill. Beautiful Book, pictures are great - most of the recipes are easy enough for a "beginner" to make.Published 2 months ago by Cynthia M Salinas
This is my go-to cookbook for corned beef, pastrami and for simple cures. I'd recommend this book to any meat lover.Published 5 months ago by J. Tway