Pellet Smoker Cooking: Greek BBRibs and Potato Salad

May 17 2015

It was a long hard day for me; I don’t like to mow on Sunday but had to between the rains or I would be makin hay! I get hungry for some different ribs sometimes and these Greek style BBRibs are my favorite.

The juice and zest from a lemon, garlic and oregano give them some great flavor. I got them made up and wrapped in plastic wrap and in the fridge for 4 ½ hours. I did add a light coat of Penzey’s sandwich sprinkle this time. It is a garlic and herb salt.

I steamed two pounds of little red potatoes and made up the potato salad from a recipe I adapted from Ina Garten. It is simple and tasty, mayo, sour cream, celery and onions. I added a healthy shake or three of the sandwich sprinkle to it for a change. I omitted the Dijon mustard since I forgot it! After I made up the potato salad I cleaned out my smoker and a new sheet of foil on the drip pan.

I started mowing about 12:15 and got all done but the back yard. I fired up the Traeger at 1:30 set on 200 deg. I moved my Maverick probe to the left side close to the RTD probe to see how they were comparing and they were always within 4 deg. I will give the settings on my Savannah Stoker v3 controller and know I was running 25 to 30 deg. hotter in the middle at grill level.

I got the ribs on at 2:00 for an hour at 200 deg. then went to 225 for the rest of the cook. After an hour and 40 minutes I checked and the ribs looked a little dry so sprayed a light coat of olive oil on. At 4:00 I wrapped the ribs in foil for an hour then removed for the last hour. That was a total of 4 hours. The Savannah Stoker V3 held good temps and got nice smoke.

After I got the ribs on I finished mowing the back yard. The kids stopped in and our son ran the trim mower around the house and fence. I was glad of that since I was going to let the trimming go.

At 6:00 the ribs were done so took them inside to rest a bit and made up some garlic bread under the broiler and heated up some white bean mash for myself. The ribs tasted good for a change without BBQ seasoning or sauce and they were done about right for me. A good Greek salad or potato salad would be a good side for these ribs too.

Click here for printable rib recipe