Easy Iberico Spareribs

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.