If you don’t own a smoker, this is a great way to do ribs on the grill. I first saw this technique used by Adam Perry Lang, who is not only a great barbecue chef but also a great all-around chef. In fact, he knows more about meat than practically anybody I’ve met. For this recipe I use lamb spareribs, but the technique works just as well with pork ribs too, though cook times will vary. Feel free to substitute your favorite barbecue sauce for the glaze.
3 tablespoons dried oregano
3 tablespoons garlic salt
2 tablespoons smoked paprika
2 tablespoons coriander seeds, toasted and ground
1 tablespoon freshly ground black pepper
1 teaspoon kosher salt
6 racks lamb spareribs
Juice of 2 lemons
3 tablespoons honey
¼ cup red wine vinegar
2 garlic cloves, minced
1 cup minced red onion
Flaky sea salt, such as Cyprus Flake or Maldon, for serving
3 tablespoons fresh oregano leaves
3 tablespoons extra-virgin olive oil
1 To prepare the ribs: Mix together the dried oregano, garlic salt, paprika, coriander, pepper, and kosher salt. Moisten the ribs with the lemon juice and then coat all sides with the rub, making sure to distribute it evenly.
2 Set up your grill or smoker for indirect heat, meaning the ribs will not be directly over the heat source. Using low heat and apple-wood chips, put the ribs on the cool part of the grill, cover, and smoke for 1 hour.