Set up the kettle grill with indirect heat, meaning 20 to 30 briquets on one side of the grill. I would also suggest you invest in rib racks, allowing you to fit more ribs on the grill. Some people remove the
membrane of the ribs, others don't. Your choice. In my video, I show you how to remove it.
Once the briquets are 85 percent gray, place the ribs on the other side of the grill. Apply the mop with a brush on the ribs. You will do this four to five times during the cooking process, which will take 1 ½ hours or so. Always keep the lid on during the cooking process.
You will know the ribs are done when the meat starts pulling away slightly from the bone. Bring them in, slice them up and pour the Greek rub on the ribs and toss until the ribs are fully coated with the rub.
If you are serving wine, a smooth, soft Merlot or Shiraz would match up nicely. If offering beer, consider a lemony and crisp summer ale.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a weekly column for CNHI News Service. Visit his website at www.BBQMyWay.com.