Spicy Greek Ribs cooked on ceramic grill and Chargrilled directly over charcoal
 
#chargrilledribs #greekribs #howtobbqright
 
Chargrilled Greek Ribs

WHAT MALCOM USED IN THIS RECIPE:
– Gyro Hero Jalapeno Greek Seasoning
– Black Gloves
– White Cotton Gloves
– Thermoworks Thermapen
 
Grilled Spicy Greek Ribs Recipe

Ingredients
– 2 slabs St Louis Spare Ribs
– 1/4 cup Gyro Hero Jalapeno Greek Seasoning
– 8oz red wine vinegar
– 2 Tablespoons kosher salt
– 2 Tablespoons cracked black pepper
– Juice from 1 lemon
– 6 oz olive oil
– 2 teaspoons honey
– 1 Tablespoon fresh oregano
– 1 Tablespoon fresh parsley
– 1 Tablespoon fresh thyme
– 1 stick butter

1. Remove the membrane and trim any excess fat from each slab of ribs.
2. Drizzle each slab with a little red wine vinegar and season with kosher salt, black pepper, and Gyro Hero Jalapeno Greek Seasoning.
3. Prepare grill for indirect cooking at 275 degrees – any smoker can be used just keep the temp the same.
4. Place the ribs on the cooking grate meat side up and cook for 45 minutes to 1 hour. Flip the ribs over to meat side down and continue to cook for 30 minutes. At this point the color should be even and the bones should start to pull back – if not, continue to cook.
5. Combine the lemon juice, red wine vinegar, honey, fresh herbs, and 1 Tablespoon of Gyro Hero Jalapeno Greek Seasoning in a mixing bowl. Drizzle in the olive oil while whisking.
6. Wrap the ribs in a double layer of aluminum foil meat side down. Drizzle the Greek Vinaigrette mixture over both sides and place 1/2 stick of butter over the bone side before securing the foil.
7. Place the ribs back on the pit and cook for 1 hour or until internal temperature reaches around 205-208 internally.
8. Rest the ribs off the pit for 20 min. On the grill remove the deflector plate for direct grilling. You can also fire up a charcoal grill for this step.
9. Carefully drain the liquid from the foil wrap and reserve. Place the ribs over the direct coals and baste with the liquid from the wrap. Continue flipping and basting the ribs until they begin to develop a grilled color. Remove the slab from the grill and repeat the process for the remaining rack.
10. Slice the ribs into 1 bone pieces and serve.
 
Connect With Malcom Reed: 

Facebook –
X –
Instagram –
TikTok –

Malcom’s Podcast –
 
For Malcom’s BBQ Supplies visit –

source