Lemony Smoked Greek Ribs

★★★★☆
Prep: 4h (est.) Cook: 30 mins (est.) Serves: 4-6

Ingredients

  • Paste:
  • 3 Tbsp chopped rosemary
  • 3 Tbsp chopped fresh oregano
  • Zest of 3 lemons
  • Juice of 2 lemons
  • 2 Tbsp freshly cracked black pepper
  • 2 Tbsp kosher salt
  • Red pepper flakes, to taste
  • 8 large garlic cloves, pressed
  • Olive oil
  • Lemon Aioli:
  • Juice of 2 lemons and 1/2 grilled lemon
  • 1 egg
  • 1 Tbsp water
  • 1 cup extra-virgin olive oil
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 Tbsp finely chopped fresh parsley or cilantro
  • Ribs:
  • 2-3 racks of pork ribs
  • Apple or pecan wood chunks
  • Charcoal

Instructions

  1. 1. Make the paste: Combine all paste ingredients in a bowl and mix well.\n2. Marinate ribs: Rub the paste all over the ribs. Marinate for several hours or overnight. \n3. Prepare smoker (Minion Method): Make a doughnut shape of unlit coals in the fire ring, leaving a hole in the middle. Bury wood chunks among the unlit coals. Pour a chimney starter of lit coals into the center hole. \n4. Smoke ribs: Assemble the smoker, add water to the water pan, and place ribs on the smoker grates. Leave bottom vents open until the temperature reaches 225-250°F (107-121°C), then adjust vents to maintain the temperature. Smoke ribs for 3 1/2-4 hours. \n5. Make the lemon aioli: Blend lemon juice, salt, egg, and water in a blender on low speed. Slowly drizzle in olive oil. Add herbs and blend to combine. Chill.\n6. Serve ribs with lemon aioli.
Wine Pairing: Light White