Smoked pork ribs in honey glaze

Ingredients:

Spice mix for rubbing:

• 2 pieces of pork ribs
• 1 tbsp garlic salt
• 2 tsp smoked paprika
• 2 tsp toasted and ground coriander seeds
• A pinch of coarse salt
• 1 tbsp oregano
• Juice of 1 lemon

Glaze:

• 1 tbsp. honey
• 1 tbsp red wine vinegar
• 1 crushed clove of garlic
• 1/2 small red onion, chopped
• 1 teaspoon fresh oregano
• 1 teaspoon fresh thyme

Seasonings:

• 1 lemon
• Sea salt
• 1 tbsp fresh oregano
• 1 tbsp. l. olive oil
• A little honey

Preparation:

1. Combine all the ingredients for the spice mixture. Rub the ribs with lemon juice, then rub the mixture evenly on all sides.
   
   Create an indirect heat zone on your grill or smoker so the ribs are positioned away from the flame. Using a low heat setting, place the ribs on the cool side of the grill using applewood chips (approximately 225g), wrap them in foil, making several slits in the foil, and smoke for an hour.
2. Meanwhile, mix all the ingredients for the glaze.
   
   After the time has elapsed, pour 1/3 of the glaze over the ribs and seal tightly with foil, being careful not to tear it. Repeat with the remaining pieces of meat.
   
   Place the ribs back on the grill, meat side down, and cook for 30 minutes, maintaining a low temperature. Check the grill periodically to ensure the temperature remains low. After 30 minutes, flip the foil package over and continue cooking.
3. After an hour, remove the ribs from the grill and let them rest, wrapped in foil, for 30 minutes. Meanwhile, increase the grill temperature to medium-high. Cut the lemon in half and grill, flesh side down, until brightly streaked and slightly tender, 3-5 minutes.
   
   Once the meat has rested, remove the ribs from the foil, place them meat-side down on the grill, and grill for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill, garnish with grilled lemon, sprinkle with sea salt, oregano, drizzle with olive oil, and a little honey.