Technique Question Re: Iberico Pork Ribs

[timmur]

I just wanted to share some pics of the Iberico ribs I've done on the KBQ. I've done the back ribs and the spareribs; both are fantastic. One of the ribs is wagyu beef rib that I cooked the same day as the Iberico. Sourced from Marx Foods (Aljomar brand). I do agree with Henrik, low and slow is better with the Iberico. They tend to cook fast and can dry out if you're not careful.

[Troutman]

rickgregory Thanks, that is the cheapest site I've seen for Iberico pork. They have some spares for about $11/lb. Now to go find me some acorns...

[efincoop]

Bkhuna It is not available locally for me. My son-in-law split an online order. I can get the name of the vendor and post it here if you or anyone else is interested.

[Bkhuna]

I've eaten plenty of Jamon while in Spain but have never had any other cuts of Iberian pork. If it was available locally I would certainly buy it.

[Bkhuna]

Where did you get those?

[Henrik]

Sweet, thanks for trying it out!

[rickgregory]

Troutman - here you go. Free shipping too https://www.marxfoods.com/ms/Pork--A...oar/pb/Iberico

[efincoop]

I plan to follow your recipe. I even ordered your KC Royale rub. Gotta love Amazon. It will be here Saturday in time for my Sunday cook!

[Henrik]

Sweet! That looks like the real deal. A ton of flavor, they’re gonna be good! Count on 4.5-5 hours.

[Henrik]

Lol, he sure looks like me! Or the other way around 😄

[efincoop]

Thank you Henrik ! I've include a picture of the ribs I have and I'm off to check out your YT videos!

[Troutman]

OK Henrik , now that I got you. Are you sure you're not that YouTube guy Harold Baldr from Norway? I'm thinking you two guys are looking way too close to the same. Sure one of you isn't incognito?

[Troutman]

Well you can Carillera, Presa, Pluma or Secreto me (well maybe not Secreto, that sounds a little weird) me anytime. I just want some good Iberico pork (without paying an arm and a leg that is)

[Henrik]

Hi efincoop, since they are readily available I've cooked plenty, and I've done a few YT videos with them too. I've done Carillera Iberico (pork cheeks), Iberico rib racks, Presa Iberico, Pluma Iberico, Secreto Iberico, Iberico pork belly and Iberico ribs.

By your description it sounds like you have the smaller, baby back versions. Iberico pork ribs come in two versions: full size slab of pork ribs, or the smaller rack. If you could upload a photo I'd know for sure.

Either way, if I'm guessing right, cooking hotter is not the way to go. These racks need a traditional low 'n slow all the way. The one thing I might add is wrapping them in butcher's paper for the last hour. For these smaller ribs I avoid alu foil, it gets too pot roasty. I don't always wrap, but I make an eyeball judgement when cooking them. I prefer cooking them bare all the way as I love good bark. If they're a tad on the dry side a 30 minute rest all wrapped up really helps. These take just a little over 3 hours to cook (5 hours if you have the full-size slab).

Flavor wise these are the bomb, so just like rickgregory says, don't go for premium pork and then cover or mask the flavor. Just add a good pork rub and that's it. Since these are slightly fattier than traditional pork ribs I wouldn't sauce them either.

Anywho, let me know if you have more questions.

[bbqLuv]

Sounds to me overcooked and heading to the drying for jerky.
Try a version of the 3-2-1 method tailored to your cook.
Happy grilling to you.