LAMB RIB/STAAN RIB TIPS
So heres a few pointers on doing Lamb rib or as its called in Afrikaans "staan rib". Now first things first you may be asking why its called "staan rib"? Well in a nutshell, because usually its placed in a hand held folding grid and then placed vertically either at 45 or 90 degrees to a fire hence "staan" means "standing" because the rib stands next to a fire or coals.
Now with that out the way, here's some tips:
1. Ensure to buy a decent rib for best results.
2. Maintain the coals, remember this is a long process anything of 1 to 5hrs.
3. Ensure at all times to maintain a medium to low heat, this is the key to achieving the goal.
4. If marinating ensure to constantly baste with the marinade throughout the process for best results.
5. Judge how far away to place the grid from the fire by simply holding your hand next to the fire, if you can count to 10, that's where you want to be.
6. Start with the fat side facing the fire.
7. Do turn occasionally but remember you want a 70/30 ratio meaning 70% of the time the fat side towards the heat and 30% of the time the underside towards the heat.
8. Once the meat has retracted about 1 to 2cm from the bone and you can see the bone tips clearly then your done.
1. Lastly there are grid holding frames out there for doing this, not a must but just makes the job a little easier.
2. This stunning specimen was done using Met Liefde tuisgemaakte bederfies - Karoo Lam Marinade. It really is something super special, feel free to contact them on 0824417316.
Keep the coals burning. (Louw)