Grilled Spicy Greek Ribs

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 https://bit.ly/GyroHero
– Black Gloves https://bit.ly/NitrileBBQGloves
– White Cotton Gloves https://bit.ly/HandSaver
– Thermoworks Thermapen https://bit.ly/2I9Fsnp
 
Grilled Spicy Greek Ribs Recipe

Ingredients
– 2 slabs St Louis Spare Ribs
– 1/4 cup Gyro Hero Jalapeno Greek Seasoning https://bit.ly/GyroHero
– 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.
 
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Hey welcome back to how of barbecue right I’m Malcolm Reed y’all I got an idea I want to try today now I’ve never made this recipe but I’m going to call it my spicy Greek ribs instead of doing something sweet we’re going Savory herbs seasonings little spice when we wrap

Them I’m going to put a little greek marinade in there with some butter get it some extra fat and then at the very end when I take them out of that wrap they’re super tender we’re going to char grill them to get us some nice little caramelization going on the outside no

Sugar no sweet all flavor to day y’all let’s get to cooking y’all I found some really good looking ribs at my local grocery store I mean y’all check these bones out them jogers are straight as they could be that’s what I want to see when I’m picking out ribs you’ll dig

Through those bins in the store you can find some gems in there I promise you so these ribs were froze when I bought them I let them slow th in the refrigerator took them out of that package boted them off with a paper towel to get some of

That excess moisture off jerk the membrane off the back side trim that flat meat off off of them and just squared the racks of ribs up now I flipped them over to the meat side and on the end where it’s a little fatty I always trim a little bit of that off

That’s kind of connective tissue you see new it’s not really going to render so if you go ahead and take it off it’ll make a better eating rib we’re ready to season now the first thing I’m going to do is add a little bit of red wine

Vinegar I want a little bite on them I want a little moisture that’s going to help my seasoning stick we’re going for Savory on these ribs now we’re ready for some seasoning cracked black pepper kosher salt and then I’m going for that spicy Greek yo hero seasoning if you got a

Favorite Mediterranean Greek style seasoning go ahead and use it here it’ll work I’m going with this EO hero today all we’re going to do shake them on down y’all put that flavors to it that looks good to me we’re going to flip them over do the exact same thing to the meat

Side a little vinegar it don’t take much vinegar cracked black pepper little soft right over that then we need that Greek seasoning y’all let’s start on this one just put a nice layer on it not super heavy now I’m just going to let them hang out here on my cutting

Board I’m going to go fire up the Primo Grill now to get the Primo fired up got a couple tumble weeds going down in the bottom chimney full of Royal Oak briquettes we’re just going to get those briquettes good and hot and then I’m going to dump them and spread them out

Right in the bottom of that fire grate I’m going to add a few more unlit briquet cuz I want enough charcoal to carry me through this cook we’re going to put the heat deflectors in place set the cooking grates on and close the lid and just let the smoker stabilized I’m

Going to set the vents to where they’re open about an inch and a half top and bottom that’s going to bring us up to about 275 and that’s where I want to be to cook these ribs today it took about 20 30 minutes for that Grill to come up

And stabilize plenty of time to let those seasonings started here into this meat we’re ready to put them on right now so I’m just going to grab them and we’re going to take them over to the grill but we still got us a little smoke rolling from that Royal Oak I’m not

Adding any extra wood if you wanted to you could but I’m really going for that grilled flavor we’re just going to place these Ribs Right on the rack over the deflector plate want that indirect heat trying to square them up a little bit that’s how they’re going to cook y’all

So straighten your ribs up that looks good we’re ready to close the lid let it smoke all right y’all it’s been a little over an hour and I want to take a peek at these ribs and see how they’re doing so let’s check them out it might be a

Little dark but man we get we’re starting to get some good color I still see my seasoning and I don’t normally do this but on these ribs I want to get some color on the other side too so I want them on the great so let’s look at

The back side and check this out we’re starting to get some really good color bone starting to pull back we’re going to be ready to wrap in probably another 30 minutes so I’m going to flip them over and look at that that’s some good looking Greek style ribs they’re coming

On man be long and I can get them tender all right after another 30 minutes y’all we got to look at these ribs you got great pullback color is looking amazing see what our meat sides doing oh yeah oh you know what we’re going to let these

Hang out just a few minutes I’m going to go make my vret that’s going in the wrap and we’re going to get these dudes super tender I’m going to start with one lemon squeeze the juice out of it try to keep the seeds out if you can and I didn’t

Have no seeds I must have bought seedless lemon put the whole hand on it and give it a good squeeze that’s going to give us some brightness some acidity then I’ve got some herbs we got a little oregano little parsley little thyme all chopped up now the only sugar I’m using in this

Whole recipe is a little bit of Honey to balance it out just a little but it is going to make this vinegret a little more palatable just balance and I just squeezed it if I had to guess maybe two teaspoons we’re going to add a little

Bit of red wine vinegar then we’re going to drizzle in some olive oil just bring it together last thing I’m gonna do put some more that yo hero in it we need some flavor fortify it and that’s going to be perfect for two slabs you don’t

Need a whole lot of liquid I’m just going to grab one at a time but go ahead and close your door you don’t want your fire to get away from you woo look at that rib I mean it almost looks good enough to eat smells fantastic fantastic so now I

Want to wrap these ribs to get them really tender and I always start with a double layer of full just in case a bone pushes through it gives you a little extra added protection now when I wrap I always go meat down I want to put just a little

Bit of our wrap liquid on here and a wrapped liquid could be anything you want today I’m using this Greek kind of vinegrette going I just want to get some of that liquid down then I’m going to flip it over and we’re going to put about half a stick of butter right on

The back of these ribs that’s going to melt down give us some more added fat cuz y’all know Fat’s good we’re going to pour a little bit more that marinade we whipped up on it save about half with for the next rack all those fresh herbs that lemon juice that vinegar

Now all you do bring your foil over and kind of wrap it down you want everything to stay in that foil flip the other end over makes it easy to get right back into them crimp the in and then flip it all the way to

The meat that way you know you can get right back in it easy put it right back on the pit so I’m going to put these back in that same spot grab this other rack shut the lid woo those things are pretty I mean we’ve got that look seasoning completely

Stuck to them pullbacks start to happen back side looks as good as the front side we’re going right back on with our second rack make sure you got enough air flow not doing anything to the heat let it stay where it is we want them to get

Tender these ribs have been rolling in the wrap for about an hour and this is where I want to start looking at them cuz we had some good bone pull back I don’t want them to get too far ahead on me cuz we’re going to lose some color in

The wrap it always happens our little wrap job lets us get back in them real easy and you just want to unfold them I know it’s going to let the steam out but we got to check them oh yeah we are looking good we got that bone pullback look at that 208 206

Right in there I think they’re done right here at the hour mark I mean we’ve been rocking and rolling them I’m going to pull them off and they’re going to need to rest a little while so let me wrap this one back up try not to lose my

Juice cuz I got a plan for that now let’s check this one too get that facial going oh yeah we’re looking good we got the pullback that disintegration oh yeah we’re setting about the same place 208 feels really soft that’s what I want to see these ribs are tender y’all now

We’re just going to set them to the side and let them rest a little bit I’m going to rearrange this Grill show yall what we’re going to do to them next I was cooking indirect on this Primo with this Grill I’m going to pull these deflectors

Out it’s going to let me get access to the charcoal below if I need to add some more I can but I want to get it set up so I can char grill them now if you’re doing this recipe on another pit just get you a charcoal grill over to the

Side going and get you some hot coals it might take about 20 minutes and that’s the perfect time for those ribs to rest so let me do a little rearranging here wear some heat protection gloves I’m just going to set the deflectors off to the side right now they are hot oh I

Still got a good C bed going put this back in place I’m not going to mess with the vents cuz I got a good fire going I can open it up let some air in and it’s going to make it flame so just shut the lid back now I’ve never done this before

But I got an idea I got to all this good rib juice in here most time we just throw it away but today I’m going to ease this wrap open a little bit and I’m going to try to pour it out here and catch it look at that butter that Greek

Vinegret we put together the seasoning and I’m still going to let the ribs stand here covered up tuck them back up but what I’m gonna do is take these ribs put them on that Grill and base them with all this buttery marinade seasonings that we got in there and

That’s going to give us some flavor on top and instead of glazing them and putting something sweet on them we’re going to have some Savory goodness right here just lock them back down if I unwrapped them and took them out right now they might fall apart on me I want

Them to lock up a little bit that’s going to help me transfer them back to the grill and let me cook them on both sides to get a little Char action going I got to try this first make sure it tastes good if it don’t taste good I ain’t going to use it

Oh buttery all those kind of Mediterranean flavors that’s what I get it’s got a little pork flavor cuz that fat rendered out in it but it tastes good it’s not too smoky or anything I was kind of worried about that but I guess it can’t penetrate that foil so

That’s good stuff I might be on to something there it’s been about 15 minutes I think them ribs have rested long enough I’m going to open this Primo up we’re going to char grill these ribs one rack at a time so I can show you what I’m doing here and I’m gonna

Carefully cuz I know they tender ease under here and pick them up now I got my little handy measuring cup with all that liquid goodness and I’m just going to brush these things I’m not really touching them I’m just letting it kind of drain on them and

Then what I’m going to do see how that Flames up like that that’s what I want but I’m going to flip them over you don’t want to walk away long from them I ain’t really done this before it’s a total experiment but it can’t be bad y’all that Butter’s hitting

Down in there making it kick up getting some Char on the bottom side of this rib I’m not going to shut the lid walk away or nothing I’m going to let it stay hot get you some cotton gloves and some nital on top so you can handle this meat

We’re going to let it Char a little bit instead of glazing them I’m going to have that grilled flavor over that good Royal Oak charcoal looks pretty good to me y’all smells even better let’s flip them over I’m just GNA keep doing that flipping letting them cook a little bit

Flipping letting them cook a little bit and while I got them over I’m going to grab my seasoning I’m going to fortify them flavors little more of that hero hero spicy Greek on the outside now that’s Aroma right there that seasoning hit down in that hot

Coals and come up smells like I’m at the fair f to get me one of them sausages or Euros that’s good stuff that’s a smell that draws me in I’m going to pour the rest of this juice there’s any in there right over top I ain’t wasting it today y’all I bet

You I need to flip cuz I don’t want to burn that backside up I’m going to lose that bone probably before it’s over that’s okay though whoa look at that Burger King ain’t got nothing on these ribs getting some Char action on the back side I had season that backside yet

So let me go ahead and hit them with a little more seasoned in there Opa little more that drizzle what I like about that butter and that oil in there is when I I drizzle it right over the edge it makes it flame up so it’ll come up flame kiss

That meat if you want to draw a crowd in flame grill those ribs at the end and watch what it smells like and brings the people to you neighbors will love you I’m going to give them another flip here burn my arm hair but we starting to get

There we’re starting to get that Char that Sizzle over the top so we’ve done about 2 minutes on each side I’m going to go another two minutes and it’s going to get all charred up time to flip them back up over get us some more Char going

All right let’s flip them one more again and see where we at oh that’s it that’s it y’all look at this Char grilled Greek spicy Greek style spare rib I don’t know what it tastes like but it looks and it smells absolutely phenomenal I’m going to set them to the

Side I’m going to do this other rack all right after several flips on this second slab I’m calling them too I’m going to ease under there pick them up beautiful Char on them smelling So Good In The Smokehouse y’all let’s take these over to The Cutting Board Primo did a good

Job today I’ve done sit here and smelt these ribs all day cooking on that Primo Grill put them over the hot coals and basted them with that rib juice and made it flame up I don’t know that’s got me thinking what would it be like to char

Grill ribs the whole time like that you got to stay with it you’d have to turn them but y’all might see that coming if these are good I got me a knife let me cut some of them up just going to lay them down where I can see what I’m doing

I’m going to leave that old hanger bone on oh look at that look at that nice just gliding right through it long bones let’s flip them back over you get some smoke ring action I see some pink there it’s not heavy but I didn’t use smoke I wanted that Char grilled

Flavor I knew I was going to be putting them over that charcoal there at the very end but I still got some good smoke action and they are juicy when I squeeze them a little bit I don’t like squeezing them too much I want that juice in my

Mouth but look how much where that fats rendered in them pockets and you get all that meat now the most important what does it taste like let’s go in that top and get some of that Char little crunchy on top it’s not bar it’s like a little crust that forms from

Grilling it like that totally grilled flavor Greek herbs Greek spices a little bit of heat but I taste the Citrus I can get the acidity from the vinegar that we used and they’re tender one bite perfect that’s a good rib y’all yeah I’m going to eat the whole thing probably eat a couple

More that’s good y’all I’m calling this little rib experiment a total success these things are delicious thanks for hanging out with us today here at how to barbecue right if y’all like what we’re doing subscribe to that channel we’re going to be putting out these videos all

Year long you know you can find us on all the socials and shell and I are going to talk about these spicy Greek ribs on our next podcast y’all check the podcast at give that a listen to we’ll see you next time I love that outside it’s so good it’s crispy but

Tender where you been on a life