The vast majority of the time when I grill ribs, I hit them with some salt and a BBQ rub, smoke them for a couple hours (around 275-325), and serve. Sometimes, I like to slather a slab with sauce and get all sorts of messy. But one of my favorite ways to grill ribs is to make garlic and herb ribs. One of the problems with doing the garlic and herb thing properly is it takes some time to pick up and prepare all the garlic and herbs. But luckily, I found a way to make buying the ingredients and prepping said ingredients super easy and quick. Enter Dorot Gardens (pronounced Du-Row-T) who make these prepackaged frozen cubes filled with fresh herbs, garlic and onion. I was able to prep these ribs in less than 10 minutes and didn’t have to chop a single onion. Let’s get to the recipe.

Garlic and Herb Ribs Ingredients:

Here are those Dorot Gardens cube packs front and back:

Just some of the flavors from Dorot Gardens
Just some of the flavors from Dorot Gardens
I love how the garlic “cubes” are more like little garlic cloves

Once one of the cubes have had the contents removed, the top of the packaging lays back into place sealing the package off. Slap the lid back on and return it to the freezer for future use.

Garlic and Herb Ribs Grilling Instructions:

Let’s start with those ribs. Remove the skin off the bone side of the ribs (a paper towel is your friend here) and then trim any excessive fat:

Trimming ribs
It’s OK to leave some fat on the ribs, but the big globs like this need to go.

To trim them St. Louis style means cutting off the curved edge at the end of the bones that contains all the cartilage as well as the ribs on each end. One end will be the little skinny ribs and the other will be the super thick ones. Removing these creates an even thickness throughout the length of the slab which promotes even cooking:

St. Louis style ribs
Pretty much all the ingredients except salt and olive oil.

Then season with salt and that ultra coarse ground, bourbon smoked pepper. If that can’t be found on those innerwebs, substitute any heavy coarse pepper:

Mmmmmm, big, thick, and crunchy pepper!
Mmmmmm, big, thick, and crunchy pepper!
Always, always, always season with salt
Always, always, always season with salt

Here’s a look at the pepper we used:

Super coarse ground pepper
What can I say, I’m a pepper junkie!

Always start on the bone side first when seasoning ribs. That way, when the ribs are flipped over to season the other side, the natural concave of the bones will keep the meat, and that seasoning, elevated above the cutting board and thus negate the necessity for reapplying the seasoning that would stick to the cutting board otherwise. 

Now, set up the grill for two zone or indirect grilling which means fire and smoke wood on one side and the meat on the other:

Ribs on the grill
Ribs on one side, hot coals and smoke wood on the other.

And here’s a close up of that pepper on the ribs:

Ribs on the grill
Mmmmmm salt and pepper ribs. Which would taste great, but what we do to the rib next will make them phenomenal

Target temp inside the grill is 300F:

Temp at 300 degrees
I dare say I nailed it!

The smoke wood we used for this post was oak, but it could just as easily be pecan, apple, cherry, peach. For a very comprehensive list of different smoke woods and what they pair well with, check out this link. 

You will also see a small aluminum pan sitting over the fire in a few of these pics. I’m a big believer in adding a water pan when slow smoking on the grill. 

Now, let’s make up the garlic and herb glaze for those ribs. Plop the content of those Dorot Gardens cubes into a microwave safe bowl:

Garlic, herbs, and onion ready for the ribs
I’d like one ticket to Flavortown, please.

Then drizzle in that olive oil over the contents of those garlic, herbs and onion cubes:

Adding oil to the garlic, herbs and onion
Just needs a little oil to make it easier to slather all over those ribs. I love the world ‘slather.’ I’m not ashamed to admit that.

Then pop that bowl in the microwave for 15-20 seconds and stir it up. It should look like this:

Garlic, herb and onion glaze
Look how green and chunky that looks. This is the only time you can say that phrase and not be grossed out!
Garlic, herb and onion glaze
We want it thick, but not too thick

Once the ribs color up a bit and the bones start to show (after an hour or so on the grill) time to slather on some of the garlic and herb glaze:

Here it is in all its ooey, gooey, garlicky, oniony and herby (is that a word) gloriousness:

After 2 hours on the grill, and an hour after the garlic and herb mixture was applied, the bones are peaking out and we are looking good:

At a little over 2.5 hours, our ribs are sitting about 190F which is short of fall off the bone but still tender and juicy but with a firmer bite, which is how I prefer my ribs. They call that competition style:

Garlic and herb ribs
You can see some of the herbs have browned up nicely thanks to the smoking/roasting process
Garlic and herb ribs
Our bones are peaking out some, but not like they do with fall off the bone ribs

And here are our ribs ready to slice:

Holding a slab of ribs
A little hazy from the smoke off the grill, but you get the idea
Slab of garlic and herb ribs
Now arriving at Flavortown. Last stop! Flavortown!

And finally, sliced:

Sliced ribs
Check out that smoke ring!

So how were our Dorot Gardens Garlic and Herb Ribs? In a word? Ridonkulous. OK, maybe that isn’t a word. Fantastic? Fabulous? Wonderful? Sublime? I know, I know. That’s not one word, but after ridonkulous was ruled out, I had to go with more than one. So first off we have some wonderfully smoked and juicy ribs. But then we have this fresh garlic, herb and onion glaze laid over the top that that takes these ribs to a whole new place. One can only do so much paprika based rubs. I absolutely crave these ribs every now and again to break up the rubbed or sauced ribs I cook so often. These are almost a delicious BBQ palette cleanser, if you will. I know I will!

I’m proud to partner with Dorot Gardens on this post. Their product is simple and at the same time absolutely brilliant. I love not only the flavor and quality but also the ingenuity. And as I always say, I don’t work with anyone unless I absolutely believe in their product. I believe in Dorot Gardens. Just wait until I do a turkey and a beef tenderloin with their stuff! That’s right, I’m gonna win Thanksgiving and Christmas!

Aaand here we have the Thanksgiving turkey recipe and the beef tenderloin.

If you have any questions or comments, feel free to leave them below or send me an email

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Garlic and Herb Ribs

Spare ribs, slow smoked over oak wood and then slathered in garlic, herbs and onion
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Entree
Cuisine: Barbecue



  • Skin and trim the pork ribs into St. Louis style spare ribs
  • Season both sides of the slab with salt and the bourbon smoked pepper, starting bone side up
  • Prepare the grill for two zone grilling otherwise known as indirect grilling
  • Target temperature inside the grill is 300F degrees
  • Add smoke wood to the fire and place the ribs on the other side of the grill and close the lid
  • Place the Dorot Gardens garlic, herbs and onions in a microwave safe bowl and add the olive oil
  • Microwave the bowl for 15-20 seconds and then stir into a delicious slurry
  • After the spare ribs have been on the grill for an hour and have begun to brown up, slather with the garlic, herbs and onion mixture
  • Once the ribs reach 185-205 (2.5-3 hours), remove from the grill and slice


Here are some more glamour shots:



Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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