Spareribs cooked quickly is often just as tasty as the 3-2-1 method, you get a slightly crispier jacket, while the meat around the bone remains nice and tender. These Iberico ribs are perfect for this preparation.
So run to the specialty store to stock up on some of these delicious ribs, prepare them with our recipe, and enjoy.
Easy Iberico Spareribs
4
Persons15
minutes1
hour40
minutes1
hour55
minutesIberico, also called the so-called Wagyu among pigs. Because these pigs are fed acorns, the meat takes on a tremendously full and identical Iberico flavor. The ribs are a lot fattier than the regular ribs at the super. That makes it possible to prepare it with a quick hot method at 140 degrees. That way you get a deliciously crispy coating, and super tender meat.
Another advantage is that you donu0027t have to pack them up AND they are ready faster!
Houd je scherm aan tijdens de bereiding
Ingrediënten
2 st Iberico ribs a 800 gr. p.s.
4 el From your favorite BBQ Sauce
500 ml Cola
- Supplies
1 chunk Hickory smoking wood
1 chunk Apple smoking wood
Instructies
- Start by lighting your Grill Bill kamado bbq. Perhaps differently than you are used to, you are going to cook your iberico ribs using a hot and fast method, at 140 degrees. Still not very hot, but enough heat for the hot and fast method.
- Remove your ribs from the package and check if you still need to remove the membrane on the inside of the ribs. You can do this with the back of a sturdy fork or spoon. Insert this into the center of the ribs under the membrane, moving along the bone from one side to the other so that the membrane comes off. Then you can remove the membrane completely with your hands. Or use kitchen roll to get a better grip on the fleece.
- Now rub the top and bottom of the ribs generously in the Angus and Oink rub. This sweet spicy rub is a perfect match with the Iberico ribs and creates a nice bark.
- Ok, your kamado has reached the temperature of 130 degrees by now. Time to put the smoking wood on the charcoal. We use 1 hickory chunk for a solid smoke flavor, and apple chunk to balance the smoke flavor a bit more.
- By now the temperature of your kamado is at about 140 degrees and it is time to place the heat deflector and stainless steel grate. Place your Iberico ribs on top and let the smoke do its job.
- Now mix the BBQ sauce and cola, put in a spray bottle or spray bottle and keep the ribs well wet for the last hour. Spray every 10 min.
- The ribs are usually done at a core temperature of 94 degrees. But because the ribs are so fatty, weu0027ll leave them for a while for a nicer crust and slightly less fatty meat. After about 2.5 to 3 hours, you can remove the ribs from the kamado.
- Let your Iberico ribs rest for a while, 20 /25 minutes or so should be enough.
- Serve your Iberico ribs as a snack during a great sporting event or as dinner. Ribs go perfectly with jacket potatoes and/or potato salad, and coleslaw.
Notities
- This delicious dish was prepared on our Grill Bill Pro XL Kamado BBQ. We used the MEATER Block thermometer to perfectly monitor core and ambient temperature. After all, measurement is knowledge, right?
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