This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Smoked Iberico Rib Fingers

  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Iberico Rib Fingers

    I smoked up a mighty tasty snack the other day: Iberico Rib Fingers! It is what it sounds like: strips of meat cut out from between the ribs of the Iberico pig. Well marbled as usual, and with great flavor.

    Given the richness of the pork I decided to add a good amount of lemony tang, so I mixed my pork rub with Sumac in a 2:1 ratio. That turned out to be huge hit.

    There was no trimming or anything, I just applied my custom blend evenly on all sides.

    This was one for the offset smoker, so I fired it up and had it running at 120° C (250° F), using 100% oak wood.

    I placed the rib fingers on a wire rack so I could easily manage all of them with one hand. I smoked them for 45 minutes, then drizzled on some dark roasted syrup for the final caramelization phase. I threw in two more splits to get the fire going, then moved the meat to right over the hole where the hot air enters the food chamber. I seared them for a minute or two, flipping once.

    As soon as they were done I pulled them off, let them cool a bit, and then served. Mighty good snack, very juicy and great tasting! Loved the rub + Sumac blend. And I served it with Sriracha mayo (my current favorite sauce) and some fried onion.

    The raw rib fingers

    Click image for larger version

Name:	iberico-rib-fingers-raw.jpg
Views:	163
Size:	222.5 KB
ID:	1144639

    That custom rub applied

    Click image for larger version

Name:	iberico-rib-fingers-with-rub.jpg
Views:	159
Size:	179.6 KB
ID:	1144638

    Rib fingers in the smoker

    Click image for larger version

Name:	iberico-rib-fingers-smoked.jpg
Views:	194
Size:	153.3 KB
ID:	1144637

    And here's the plate. Dig in!

    Click image for larger version

Name:	iberico-rib-fingers.jpg
Views:	160
Size:	278.4 KB
ID:	1144640

    What do y'all think? Have you tried this cut before? I will definitely do this more often :-)

    Looks great! I had to google the culinary uses of sumac, the sumac species here is poisonous.


      I really like Iberico ribs. The meat is pretty thin but oh so tasty. Bet those fingerlings were good !!


        Oh yea,,,,ur money with those,,,👍👍👍


          No have not tried "Pig Fingers" but worth a try. Souse sounds good also.
          Was the membrane removed?


          • Henrik
            Henrik commented
            Editing a comment
            No, that would be too tedious. Didn’t notice when eating though.

          Lookin' good - very good.



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order

          The Good-One Is A Superb Grill And A Superb Smoker All In One

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourcomplete review


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special

          Blackstone Rangetop Combo: Griddle And Deep Fryer In One

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker