These Smoked Greek Style Ribs are infused with bold Mediterranean flavors, kissed by wood smoke, and basted with a zesty lemon-herb spritz that’ll transport your taste buds straight to the Aegean coast

Take your barbecue game to the Mediterranean with these Smoked Greek Style Ribs! Spritzed with a blend of garlic, lemon juice, olive oil, and classic Greek herbs like oregano and thyme, these ribs are slow-smoked to perfection for a tender, flavorful bite. The combination of citrus, herbs, and subtle wood smoke creates a unique twist on traditional BBQ that’s fresh, vibrant, and irresistibly delicious. Perfect for backyard cookouts, weekend feasts, or when you’re craving something a little different from the usual rib routine.

Feeds 4-6 people 

Prep time 20 minutes 

Cook time 5 hours

Why Smoked Greek Style Ribs Work

Mediterranean Marinade Boosts Flavor and Tenderness: The combination of lemon juice, olive oil, garlic, oregano, and thyme doesn’t just taste amazing—it also tenderizes the meat. The acidity from the lemon helps break down muscle fibers, while the olive oil locks in moisture, resulting in juicy, fall-off-the-bone ribs with a burst of bright, herbaceous flavor in every bite.

Smoke Adds Depth and Balance: Slow smoking the ribs over hardwood like oak or cherry infuses them with a rich, savory depth that beautifully complements the light, citrusy notes of the spritz. This balance between smoky and fresh makes each bite complex and satisfying without overpowering the Mediterranean profile.

Crisp Finish for Texture Contrast: Finishing the ribs over high heat (or under a broiler or on a hot grill) caramelizes the exterior and gives a slight char to the herbs and marinade. This crispy finish adds texture and intensifies the flavor, creating that irresistible contrast between tender meat and slightly crunchy edges.

A Unique Twist on Traditional BBQ: These ribs stand out at any cookout because they break away from the typical sticky-sweet barbecue mold. The Greek-style preparation offers a lighter, more herb-driven experience that still delivers on smoky BBQ goodness—perfect for impressing guests or mixing up your backyard menu.

Ingredients

• 2 racks of St. Louis Style or Baby Back ribs 
• Dijon mustard approx. 3 tablespoons 
• 2 tablespoons all purpose or lemon pepper seasoning 
• Tzatziki Sauce 
• Lemon Wedges 

Homemade Greek Seasoning:

•  1 tbsp dried oregano
• 1 tbsp dried parsley
• 2 tsp dried thyme
• 2 tsp dried dill weed
• 1 ½ tsp dried rosemary, crushed
• 1 ½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp black pepper

Spritz:

• 2 cups water
• ½ cup lemon juice 
• 3 garlic cloves crushed 
• 1-2 rosemary sprigs
• 1-2 fresh oregano sprigs 
• ½ tablespoon white wine vinegar 
• 2 teaspoons olive oil 

Rib Prep

Prepare the Ribs: First, remove the membrane from the back of both racks of ribs. This step helps the seasoning penetrate better and results in more tender ribs.

Apply the Binder: Next, coat both sides of the ribs with Dijon mustard. This acts as a binder, ensuring the seasoning sticks and builds a flavorful crust.

Season Generously: Now, season both sides of the ribs with your favorite all-purpose seasoning. Then, layer on your homemade Greek seasoning blend, making sure to coat every inch of the meat.

Let the Ribs Sweat: After seasoning, let the ribs rest on the cutting board for 15–20 minutes. This “sweating” process helps the rub adhere while your smoker comes up to temperature.

Preheat the Smoker: Meanwhile, preheat your smoker to 250°F (121°C). For this cook, cherry wood is an excellent choice—it adds a mild, slightly sweet smoke that pairs beautifully with the Greek flavors.

Cooking Process

Smoke the Ribs: Place the ribs on your smoker over indirect heat. Close the lid and let the magic happen.

Spritz Regularly: While the ribs smoke, assemble your spritz. Spritz the ribs every 30 minutes to keep them moist and enhance the flavor.

Increase the Heat: Once the ribs reach an internal temperature of 165–175°F (74–79°C), increase your smoker’s temperature to 275°F (135°C). Continue to spritz every 30 minutes to maintain moisture and promote a beautiful bark.

Check for Doneness: When the ribs hit an internal temperature of around 190°F (88°C) and feel probe tender (a thermometer should slide in like butter), they’re done. Don’t focus solely on the temperature—tenderness is key.

Rest and Finish: Remove the ribs from the smoker and let them rest for 15–20 minutes. This allows the juices to redistribute for a moist, flavorful bite.

Slice and Serve: Slice between the bones to separate the ribs. Then, drizzle with fresh lemon juice and a touch of olive oil to brighten the flavor. I also like to hit these ribs with a pinch of salt. Finally, plate them up with a side of cool, creamy tzatziki sauce and dig in!

If you are looking for more greek flavor check out my Chicken Souvlaki & Lamb Loin Chop recipes!