Iberico Ribfingers TexMex style

Instructies

• Start by getting your kamado up to temperature, we are going to cook the rib fingers low and slow. So you start with 1 lighter. For this dish, we chose Hickory fuel from B&B. This provides a bacon-like flavor and burns incredibly nicely.
• Now start preparing your rib fingers, place them in a nice spacious dish, sprinkle the rub over the rib fingers, rub well!
• For some extra spice add the garlic powder, again mix well.
• When the charcoal is burning well, place the cubes of smoking wood on the edge of your fire pit, and then place the heat deflector and stainless steel grate. Next, place your rib fingers in the center of the grill and close the lid so the rib fingers pick up a nice amount of smoke. Let them cook for about 2/ 2/5 hours at about 110 degrees.
• Preparing tomato strawberry salsa
• Cut the tomatoes, onion, avocado and strawberries into small cubes of about 5 to 10mm and put them in a bowl.
• Cut the lime in half and squeeze into the bowl.
• Add the olive oil, salt and pepper, and jalapeno sauce and mix together. Taste to see if the salsa is balanced and add some salt and pepper to taste if you feel it is necessary.
• Set the dish aside, covered, in the refrigerator until your iberico rib fingers are cooked.
• Serve it up
• About 10 minutes before your ribfingers are ready, place the flatbreads on the grill and flip them over after 5 minutes to give them a crispy coating.

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• Remove the wraps and rib fingers from the bbq, cut the rib fingers into 3 to 4-inch pieces. Open a flatbread and place the rib fingers in the flatbreads
• Top with the delicious tomato strawberry salsa and some cilantro. For extra flavor, add more jalapeno sauce and youu0027re ready to eat! Tasty!