Smoked Greek Ribs | Tender Pork with Homemade Greek Seasoning on the Grill

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in calories and ricotta is generally more affordable.

Peel the membrane off the ribs.

Coat both sides of the ribs with Dijon mustard as a binder.

Season the ribs with lemon pepper seasoning and homemade Greek seasoning, patting it in well.

Let the ribs rest on the cutting board for about 30-40 minutes while the smoker heats up.

Preheat the smoker to 250°F (121°C).

Place the ribs in the smoker and cook for 4 to 6 hours, spritzing every 30 to 45 minutes with a Mediterranean spritz made of rosemary, oregano, water, garlic cloves, lemon juice, and white wine vinegar.

Check for probe tenderness, aiming for an internal temperature of around 190-195°F when done.

Remove the ribs from the smoker and let them rest for about 15 minutes.

Slice the ribs down the bone and drizzle with lemon juice and olive oil.

Plate the ribs with suziki sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens