Let's get grilling

1 Combine paprika, coriander seeds, salt, cumin seeds, allspice, powdered lemon peel and pepper in a mortar and pestle or coffee grinder and grind into a powder.
2 Prepare smoker or grill for indirect cooking, adding 3–4 of your favorite wood chunks to the charcoal briquets. Adjust smoker or grill vents to bring the temperature to approximately 250°F. Remove membrane from the bone side of the ribs. Season both sides liberally with lamb dry rub. Place on the smoker or grill, cover and allow them to cook until tender, approximately 3 hours. Remove from heat and serve.
Cooking for 4 people


  • paprika
    2 tablespoons
  • coriander seeds
    1/2 tablespoon
  • kosher salt
    1/2 tablespoon
  • cumin seeds
    1 teaspoon
  • ground allspice
    1 teaspoon
  • powdered lemon peel
    1 teaspoon
  • ground black pepper
    1/2 teaspoon
  • lamb ribs
    2 racks
Credit: Clint Cantwell

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