If you don’t own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I’ve met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 2 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon garlic salt
- 2 teaspoons smoked paprika
- 2 teaspoons toasted and ground coriander seed
- Pinch kosher salt
- 1 tablespoon oregano
- 2 racks pork baby-back ribs
- Juice of 1 lemon
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 small red onion, minced
- Teaspoon fresh oregano
- Teaspoon fresh thyme
- 1 lemon
- Sea salt
- 1 tablespoon fresh oregano
- 1 tablespoon extra virgin olive oil
- Drizzle of honey
Instructions
- Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
- Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
- Meanwhile, whisk together all glaze ingredients.
- After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
- After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
- When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1282 |
| Total Fat | 91 g |
| Saturated Fat | 32 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 104 g |
| Cholesterol | 369 mg |
| Sodium | 1409 mg |
Reviews
Delicious!!! Definitely a repeat recipe for our family!! (I didn’t wrap in foil because I never cook with aluminum. I covered with a grilling mat instead).
One of the best pork ribs recipe I have made very tender & flavorful my family loved it for sure I’ll do it again. Grandma recipe never fails
To begin, I’m a vegetarian but had a gathering. My guests loved them! My only issue was in the initial step, puncturing holes in the foil. Then in a later step, you have turn over the packets. Most of the juice ran out – to the happiness of my dogs! Maybe I misread or maybe it was supposed to. Regardless, they were a huge hit and got lots of compliments.
Amazing!
Question—would you alter this recipe at all if you had a smoker? Your write up begins, “if you don’t have a smoker….” I have a smoker and have adapted this recipe like I would if smoking BBQ ribs. Great recipe. Just wondering you’d alter anything for a BGE
OMG! made these on Memorial Day and followed the recipe as written and it came out perfect! The ribs were tender and the glaze was perfect. The only problem was making the adjustments on my Weber Grill, for I do not know how to adjust the vents correctly to maintain the correct temperature, but this is my new way to BBQ did not have one rib left!!!
The are some of the best ribs I have ever eaten. If you bite into one and don’t get it, squeeze some more of the grilled lemon onto your meat. It is the catalyst for all the other flavors.
“Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, WRAP IN FOIL? make a few incisions in the foil and smoke for 1 hour.
Stupid to wrap in foil
Stupid to wrap in foil
Cooked on my pellet grill/smoker , 2 hours on grill, 2 hours in foil, 0.5 hours back on grill, some of the best ribs I have ever eaten
I have done this recipe about 5 times. It has never disappointed me. We did this last night figuring we would have some leftovers to have over the Holidays. There are no ribs left. This is a good change up than the usual bbq/smoked ribs. Don’t get me wrong I like traditional BBQ ribs. But this is so unique and also a great way to enjoy ribs. Fellow the recipe step by step and you will not be disappointed.