Iberico Pork Ribs
Ibérico pork ribs are known for their deep, intense flavor, tender texture, and superior marbling, often compared to Wagyu beef, due to the breed's free-range lifestyle and natural diet of acorns and grasses. These ribs are exceptionally juicy and moist, with a balance of lean meat and rich fat that caramelizes when grilled, creating a complex, savory bite. They are considered a premium cut for special occasions, delivering a nuanced flavor profile and a fall-off-the-bone texture when slow-cooked or smoked. Thanks to WildFork Foods in providing exceptional meat once again, we enjoyed these ribs this past weekend.
Ingredients:
2 racks (1 package) of Iberico pork ribs
1 recipe of my dry rub
1 recipe of my Molasses Brown Brown Sauce
1 cup apple juice, plus more for spritzing
2 cups hickory wood chips
Directions:
1. Cut the rib racks in half so you have 4 half slabs. The night before, use all the dry rub and coat the ribs. Cover tightly with plastic wrap and refrigerate.
2. At least 30 minutes before smoking, remove the ribs from the fridge. Soak the wood chips in water. Prepare a water bowl for the grill with 1 part apple juice and 1 part water.
3. Preheat the grill with a wood chip box on the left over direct high heat. Then place your water bowl in the center of the grill. The ribs go on the right side, no heat. Only your left burner should be on high. When you close the lid, your temp should get up to 250/275. Keep it there.
4. Smoke the ribs 1 hour. Spritz with apple juice and flip. Continue to smoke for another hour. At hour 2, spritz with apple juice again and flip.
5. After 2.5 hours you should see the meat pulling away from the bones (shrinking). Now, you can start brushing with my brown brown bbq sauce for the last 30 minutes. Brush, close the lid for 10 minutes. Flip, brush, close the lid for another 10 minutes. Flip (now on presentation side) brush one last time and let set for 10 minutes.
6. After 3 total hours, your ribs are done. I like to cut individual ribs for serving and add more bbq sauce on the side.
These are different - for sure. They have a rich and savory taste and are very tender. It is true that they are less meaty than baby backs but the flavor is intense and very enjoyable. Worth a try and very delicious but you may not feel the need to splurge on these every time you make ribs. The classic ribs do have their place!
Wine pairing:
Nout Margaux
2018
Margaux, France
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