Spicy Greek Ribs GRILLED Directly Over Charcoal

By HowToBBQRight · 240 min

Ingredients

Instructions

1. Trim the membrane and any excess fat from each slab of ribs.
2. Drizzle each slab lightly with red wine vinegar, then season with kosher salt, black pepper and Gyro Hero Jalapeno Greek Seasoning.
3. Set up the grill for indirect cooking at 275°F; any smoker works if you keep the same temperature.
4. Place the ribs meat side up on the grate and cook for 45 minutes to 1 hour. Flip them meat side down and cook for 30 minutes more. They are ready to continue when the colour is even and the bones start to pull back; if not, keep cooking.
5. In a bowl, combine the lemon juice, red wine vinegar, honey, fresh herbs and 1 tablespoon of Greek seasoning. Whisk in the olive oil slowly.
6. Wrap the ribs in a double layer of foil, meat side down. Pour the vinaigrette over both sides and put 1/2 stick of butter over the bone side, then seal the foil.
7. Return the ribs to the smoker and cook for 1 hour, or until the internal temperature reaches about 205–208°F.
8. Rest the ribs off the heat for 20 minutes. Remove the deflector plate to set up for direct grilling, or light a charcoal grill.
9. Carefully pour off the liquid from the foil and set it aside. Place the ribs over the direct coals and baste with that liquid, flipping and basting until they develop grill colour. Remove each slab and repeat with the second rack.
10. Cut the ribs into single-bone pieces and serve.

Summarized from HowToBBQRight's video. Watch it for the details.

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