May 17 2015
It was a long hard day for me; I don’t like to mow on Sunday but had to between the rains or I would be makin hay! I get hungry for some different ribs sometimes and these Greek style BBRibs are my favorite.
The juice and zest from a lemon, garlic and oregano give them some great flavor. I got them made up and wrapped in plastic wrap and in the fridge for 4 ½ hours. I did add a light coat of Penzey’s sandwich sprinkle this time. It is a garlic and herb salt.
I steamed two pounds of little red potatoes and made up the potato salad from a recipe I adapted from Ina Garten. It is simple and tasty, mayo, sour cream, celery and onions. I added a healthy shake or three of the sandwich sprinkle to it for a change. I omitted the Dijon mustard since I forgot it! After I made up the potato salad I cleaned out my smoker and a new sheet of foil on the drip pan.
I started mowing about 12:15 and got all done but the back yard. I fired up the Traeger at 1:30 set on 200 deg. I moved my Maverick probe to the left side close to the RTD probe to see how they were comparing and they were always within 4 deg. I will give the settings on my Savannah Stoker v3 controller and know I was running 25 to 30 deg. hotter in the middle at grill level.
I got the ribs on at 2:00 for an hour at 200 deg. then went to 225 for the rest of the cook. After an hour and 40 minutes I checked and the ribs looked a little dry so sprayed a light coat of olive oil on. At 4:00 I wrapped the ribs in foil for an hour then removed for the last hour. That was a total of 4 hours. The Savannah Stoker V3 held good temps and got nice smoke.
After I got the ribs on I finished mowing the back yard. The kids stopped in and our son ran the trim mower around the house and fence. I was glad of that since I was going to let the trimming go.
At 6:00 the ribs were done so took them inside to rest a bit and made up some garlic bread under the broiler and heated up some white bean mash for myself. The ribs tasted good for a change without BBQ seasoning or sauce and they were done about right for me. A good Greek salad or potato salad would be a good side for these ribs too.
Favorite zester
For the ribs
For the potato salad
An hour forty min. in
My supper
Smokin Don
Rib 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 225 deg. until done, usually about 4 ½ hrs. for BB’s and 4 hours for spares.
