Iberico ribs with Greek rub and yoghurt sauce

Remove the spareribs by inserting a cross-head screwdriver between the pulmonary membrane and the bone on the back of the rack.

Carefully pry the screwdriver back and forth until it is between the fleece and the bone over the entire width.

Then pull it towards you and pull the entire fleece off the rack.

For the Greek rub, remove the leaves from the oregano sprigs and the needles from the rosemary sprigs. Cut finely and put in a bowl.

Clean the lemon. Grate the yellow skin of the lemons above it. Slice the garlic very finely and add together with the black pepper and the sea salt.

Mix together. Spread the spareribs with the baking brush on all sides with the oil. Rub in with the rub.

Prepare a barbecue with lid for indirect grilling at 110 ° C. Soak the smokers for 10 minutes in plenty of water and drain well.

Divide the smokers over the coals and place the Iberico ribs over the cooler part of the barbecue.

Put the apple juice with the apple cider vinegar into the plant spray and spray the ribs with it.

Close the barbecue with the lid. Cook the ribs for about 2 hours. Spray them every 30 minutes with the apple juice mixture.

Take the ribs from the barbecue and pack them in aluminum foil. Before you wrap the foil, spray again with the apple juice.

Place on the barbecue, seal with the lid and let it cook for approx. 1½ hours.

Meanwhile, grate the cucumber and let it drain. Mix the cucumber with the yogurt.

Remove the leaves from the sprigs of mint, cut finely and add to the yogurt.

Grate the yellow skin of the lemon above it. Mix and season with freshly ground pepper and salt.

Sprinkle with the za'atar. Serve the Iberico ribs with the tzatziki.