Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Smokin Don on November 11, 2016, 08:32:10 AM
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Nov 10 2016
With the cooler weather my new Stargazer CI skillet and Instant pot has been my cooks lately. I was ready for something from my smoker. I was hungry for ribs but different from my regular and when I want that I go with Greek style BBRibs. With lemon juice & zest, garlic oregano, salt and pepper gives a great taste to pork ribs. This time I added a little fresh ground coriander seeds.
My sides were not Greek but had leftovers to use so it was some potatoes and carrots and cornmeal mush. I pulled the membrane and got the ribs seasoned and in the fridge for two hours before getting them on my Traeger pellet smoker.
I had planned on 5 ½ hours for the ribs; 2 ½ on smoke at 200 deg. 2 hours at 250 deg. and 300 deg. for the last hour. At 3 ½ hours in I thought the ribs were getting too done after checking temp with my thermopen so the next hour was at 240 deg. grill level. After 4 ½ hours I added some cornmeal mush and eased the temps to 300 deg. grill level for the rest of the cook.
At 5:50 I pulled the ribs and took inside to rest. I nuked the potatoes and carrots then brought the mush in. I served with some cheese bread and butter.
The ribs were great, a little fall off the bone but tasted great. The mush was not as good as crisp fried but still tasted good with the meal.
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_B108406_zps74l6bqmc.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_B108408_zpsoxnrzshy.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_B108409_zpsrvuffauc.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_B108410_zpsockoelhe.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_B108413_zpsswovhomd.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_B108415_zpsi3zzzhnb.jpg)
Smokin Don
Recipe
Greek Baby Back Ribs
1 or 2 Racks of Baby Back Ribs or spare ribs
2 to 4 garlic cloves or more to taste
dried oregano to taste
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper
Mince garlic and press with back of knife to turn into a paste. (or use a microplane). I prefer just chopping the garlic fine. Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if using. Squeeze juice of whole lemon over each rack of ribs a few hours before cooking.
Note: These can be marinated overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat.
For my taste you need the lemon zest.
I used 3 garlic cloves for 1 rack & would have liked more, but I am a garlic lover. I marinated for about 4 hrs.
Smoke or grill these your favorite method. I usually do them one hr. on smoke mode 180 deg. then go to 250deg. until done, usually about 4 ½ hrs. for BB’s and 4 hours for spares.
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Great looking plate of grub. Those ribs sure look good. Never thought of those seasonings on a rack of bones before...............
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Delicious looking plate of food Don!
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As always nice plate of food. :)
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Nice meal but hold the mush on mine. I know I could eat those ribs for darn sure; I might have to try that recipe. I really like the plate too.
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Great looking plate SD
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Very nice ! :D
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I'm going to try the recipe. They look really good.
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Looks awesome! Interesting twist in ribs...but I likey!! Gonna have to give it a whirl :)
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Interesting combination of spices for the ribs! Sounds (and looks!) great.
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Don - it all looks great, the ribs look perfect. Love the fall-off-the-bone style ribs the best... Nice cook