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Simple salt and pepper rubbed ribs smoked over applewood. Topped with a fresh green onion, tangy grapefruit and garlic gremolata.
I try not to label my dishes as the best this or that because then that’s is everything. Let me tell you, if I had to dub any recipe the best. It would be these ribs here. I decided to throw some things on the smoker. For me, I like to keep all the meat in the smoker pretty simple with a generous and I mean generous handful of salt and pepper. Salt and hunks of meat go hand in hand. That often means saving the really fun stuff that makes dishes unique to the end.
For this dish I was excited about the the salty ribs with the freshness of the gremolata. A gremolata is a roughly chopped green sauce consisting of parsley, lemon and garlic. For my gremolata I thought I’d change it up with the ingredients I had on hand. I swapped out the normal lemon juice for a tangy sweet grapefruit, I added green onions because green onions and barbecue just goes together and the parsley for that extra earthiness. These ribs blew me away. The gremolata might now be a staple anytime I barbecue. Check out my tips and tricks below for the best smoked ribs and green onion gremolata. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SMOKE RIBS + GREEN ONION GREMOLATA
a simple rub: when i smoke anything i really like to keep the rubs simple. seriously, a generous amount of salt and pepper goes along way. when your smoking a lot of times the heat can slip away and really elevate the temperature before you even notice as long as its corrected everything i generally fine but when you have a bunch of stuff like sugar, fresh herbs and easily burned spice. it can really affect the taste of the meat. nobody wants to ruin food especially one cared for so long in the smoker. so to counteract that i save all the frills for the end. heavy salting is your friend with large hunks of meat and time.
zesty garlic: for the gremolata you may notice sort of a bite similar to a zesty spiciness. that’s the raw onion and it being amplified by the grapefruit as the gremolata sits it will take the raw garlic more so feel free to make it ahead. just make sure you don’t run the food processor too long or it will start to turn the vibrant green herbs brown.
throw it all on: for this recipe the gremolata was the star. the freshness combined with the salty smoked meat paired amazingly well together. so feel free to toss the entire gremolata all over the ribs like wings.
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