Ember Pit
All cuts

Lamb · Loin or rib chops

Lamb chops

Weeknight fancy. Hot grate, short time, pink center.

Internal target

133°

Medium-rare

90°Probe220°
Pit
400–500°

Hot grill

Time
12–20 min

Clock, not a scale

Rest
5 min
USDA
145°

Safety floor

USDA medium. Rib chops shine at 130–135°F.

Watch it cooked

BBGrillShack · How to Reverse Sear Lamb Chops

How to Reverse Sear Lamb Chops

BBGrillShack

Watch on YouTube

Recipes

Doneness

Pull a few degrees early. Carryover finishes the cook while it rests.

How to cook it

  1. 1

    Salt 30 minutes ahead. Preheat 450°F+.

  2. 2

    2–3 minutes a side for 1-inch chops. Thick loin chops can reverse-sear like steaks.

  3. 3

    Rest five minutes. Mint is optional; smoke is not.

Probe & cues

Center of a thick chop, off the bone. Thin chops: go by time.

  • Springy, not firm. Fat on the rib cap should be translucent and crisp.

Start a cook

Logs the target and runs a pit timer. Saved on this device.