Preparation time: 30 mins
Cooking time: 2 hrs
- 5 teaspoons kosher salt
- 4 teaspoons grated lemon zest (from 2 lemons)
- 4 teaspoons dried oregano
- 4 teaspoons garlic powder
- 2 teaspoons crushed red pepper flakes
- 2 (3-pound) slabs St. Louis-style pork spareribs
- 1/2 cup red wine vinegar
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- Stir together the salt, zest, oregano, garlic powder and crushed red pepper in a bowl. Rub the mixture evenly over the ribs. Whisk together the vinegar, honey and black pepper in a separate bowl.
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled halfway with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 350 F to 400 F. Coat the top grate with oil; place on the grill.
- Place the ribs, meaty-side down, on the oiled grates directly over the side with the coals (or the lit side of a gas grill). Grill, covered, until lightly browned and charred, about 15 minutes, turning once halfway through cook time. Move the ribs to grates over the side without the coals (or the unlit side of a gas grill). Grill, covered and brushing occasionally with the vinegar mixture, until a thermometer inserted in thickest portion of the ribs registers 195 F, 1 hour and 30 minutes to 1 hour and 45 minutes. Transfer the ribs to a cutting board and let rest for 10 to 15 minutes. Cut into individual ribs and serve.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/smoked-greek-ribs-recipe-t269245