Hot 'n fast lamb ribs

If not already separate, cut the lamb flaps into individual ribs, keeping the membrane and fat cap intact. Season liberally on all sides with the rub.

Leave the seasoned ribs in a shady spot to allow them to absorb the seasoning and come up to room temperature before cooking.

Remove the top grill from your kettle barbecue and position the baskets together in the centre. Light your briquettes in a chimney starter until they are hot and ash over. Carefully pour the hot briquettes into the baskets and replace the grill.

Place one chunk of cherry wood in the centre of the barbecue. Close the lid and open the air vents to allow the barbecue to come to a high temperature, around 400°F (204 °C) to 450°F (232 °C). It will take about 15 minutes.

Place the lamb ribs around the edge of the barbecue in the shape of a clock-face with the wood chunk in the middle. Close the lid and cook for 15 minutes.

While the ribs are cooking, roll out a large sheet of tinfoil on a work surface. When the ribs are done, pile them up in the center of the foil and add the butter. Close the foil by pulling all corners into the centre and twisting to create a sealed package. Be careful not to pierce the foil with the rib bones.

Using heatproof gloves, remove the wood from the grill and push the baskets over to one side. Replace the grill and place the foil packet of ribs on the opposite side of the grill away from direct heat. Close the lid.

After 15 minutes, open the barbecue and rotate the ribs so that the other side is closer to the heat. Replace the lid and cook for a further 10 minutes.

Remove the ribs from the grill and place them in a bowl. Pour over the juices from the tinfoil packet and add a good amount of Rum and Que Meat Juice. Turn the ribs to coat them with the sauce.

Serve the lamb ribs with grilled vegetables or a crisp summer salad.