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
That custom rub applied
Rib fingers in the smoker
And here's the plate. Dig in!
What do y'all think? Have you tried this cut before? I will definitely do this more often :-)
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
That custom rub applied
Rib fingers in the smoker
And here's the plate. Dig in!
What do y'all think? Have you tried this cut before? I will definitely do this more often :-)
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