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Greek Sparerib Barbecue

post #1 of 24
Thread Starter 


Edited by TasunkaWitko - 8/12/13 at 3:06pm
post #2 of 24

Great Post and those Ribs look DELICIOUS!!!

post #3 of 24

Man those look great !

post #4 of 24

Id add potatoes tossed in that same mixture of spices and olive oil/lemon juice in a foil packet next on the smoker. I do this when making greek flavored leg of lamb. Not to much of the olive oil and lemon mixture. Just enough to cover the potatoes. Looks good.

post #5 of 24
Those ribs look perfect, nice work!
post #6 of 24

Very nice!

post #7 of 24

Don't know how I missed this one but again you have hit a homerun! The whole meal looks delicious and is something that I will try.


Thanks for sharing!

post #8 of 24

It you're into alcohol or atleast the flavor,  add some Ouzo to a spray bottle and hit them with a blast during basting!  I always hit mine with some Jack.  Jack on the BONE!

post #9 of 24

Well done! I have just added another method to my list of food I want to try. Nice idea of trying it on pulled pork for gyros. I wonder if you could use the same rub recipe dissolved down to make an injection. My thinking is that I would like to get that same flavor deep and throughout the butt.


What was your cook time and temp range for the spares? 


Thanks for the links as well. I always appreciate another resource for learning.

post #10 of 24
Thread Starter 

Good morning everyone, and please forgive me for neglecting this thread! I'll try to get the replies covered here:


Thomas, Roller, Mossy, Red and Husker: Thanks for the kind words, this truly is a very delicious way to go about a nice barbecue experience that is familiar in all "operational" aspects, but unique in its flavour profile.


Hooligan: Thanks for an outstanding idea; I will indeed give that a go for my next barbecue on this profile. In fact, it sounds so good, I just might try it as a seasoning for oven-roasted potatoes even sooner than that!


DDT - In my remote location ouzo is going to be pretty hard to find. If I manage to get my hands on some, I'd definitely be interested in giving that a try, since I've found similar "liquor" spritzes to work very well indeed.


JWB - This is definitely an excellent one to try, and when the time comes, if you ahve any questions, let me know. Your preferred temps/times will work just fine, but what I personally did was to brush them down with the olive oil/lemon juce, then apply the rub, then cover and refrigerate overnight.


The next morning I brought the pit up past 212, got the alder on to get some nice, sweet smoke and added the ribs to the pit in the 215-220 range. I then left them at that range for an hour or so in order to let the rub have a chance to "set" and the smoke get into the meat. Then, I started the olive oil/lemon juice spritz mop once each hour while also bringing the temps up a bit: the 230 range for a couple of hours, then the 250 range for a couple more. the lower temperatures at the beginning help with smoke rin penetration, and the higher temepratures at the end help with a nice bark and good carmelisation of the rub and the mop onto the meat. During this time (and I have come to believe that this is important), I also kept a water pan going, in spite of teh fact taht my offset is not exactly designed to have one. In my experience, this provides three things: deeper smoke ring, deeper, richer smoke flavour (without a bitter, "over-smoked" taint) and moister, juicier ribs. I did not foil at any time during the cooking. This combination of methods has been working very well for me, and if you're interested in the underlying logic, you can follow the discussion we've been having on this link:




As far as time, my best answer is, "until they are done." In general, this state of being is indicated by a) good rendering of the fat (which acts as a baste for the meat) from insoide the ribs, 2) pull-back on the ribs, exposing the bone - and 3) a knife or similar sharb object sliding through the meat between the bones easily. This seems to happen around 5 or 6 hours, but can happen earlier or later and is quite a subjective thing depending on many factors. Keep in mind that these are spares and not baby backs, which would cook faster.


To "hit the easy button," I'll also throw this out: whatever basic rib cooking method works for you, should work here, with this flavour profile - this is simply the method I used for the actual cooking. The important things that make this unique from what I've tried before are the rub and the "slather"/mop/baste.


Hope this helps - any other questions, just ask.

post #11 of 24

Thanks. just curious. always looking for new techniques and flavors. can't wait to try it.

post #12 of 24

Hey Ron 

Don't know how I missed this the first time - awesome tutorial as usual 

post #13 of 24

What's with the potatoes for in the smoker.. thanks.. Is it for the true temp.?  John


post #14 of 24
Thread Starter 

gary, thank you, my friend - it's a good one!


funkyboy - the potato is just to run the probe through so that i can get the pit temperatures - sometimes my youngest son eats them afterward, but they seem a little weird to me! lol

post #15 of 24

Great thread! Makes me want to try it out.

post #16 of 24

Them ribs look good!

post #17 of 24

You did it again Ron. We like the Greek flavors here too. Especially the Mrs. I will be making those. Fantastic job my friend.

post #18 of 24
Used the rub recipe on a top loin pork roast with your tzatziki on the side. Man it was killer. Thanks for your submission. Looking forward to the rib version
post #19 of 24

Great ideas! Thanks for the post and the ribs look GREAT. I'll be trying this soon.


post #20 of 24

Mighty fine looking ribs!  Excellent step by step instructions and recipes!!!yahoo.gif

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