Spanish Iberico Pork Ribs BBQ
Ingredients:
- 3 kg Iberian pork ribs
- 100 g of honey
- 100 g of sugar
- 1 liter apple juice (preferably from the village)
- 200 ml of your favorite BBQ sauce (I choose Chery Cola from POPAMIES, you can find them at KAMADO BONO)
Spanish Iberian pork ribs BBQ
BBQ Iberico pork ribs recipe for KAMADO grilling.
Preparation:
We cut off cut bones at the edges or thin pieces of meat – they will burn. We peel off the film from the side of the bone (we use paper towels so it doesn’t slip. Rub it with DIJON (or other) mustard (lightly). Sprinkle with the spice mixture, let one side soak for 5-10 minutes before sprinkling the other side! Spanish Iberian pork ribs are almost ready.
The next step is to light the barbecue with 1/3 or even 1/4 coal (in summer). During the winter, we can add more depending on the weather temperature outside.
NOTE: Delicious ribs need time, low temperature and if you like smoke!
Sprinkle the other half of the Iberian ribs and wait 10 minutes! We put pieces of wood for smoking in the barbecue, we put a deflector on it, a bath with apple juice or water, then we put the grill and ribs on it. Mesa to the top!
We smoke at 100-120C for about 1-1.5 hours! Depending on the size/meatiness of the ribs! Every 15-20 minutes by lightly spraying with apple juice or water with a little vinegar. When the bone comes out of the meat, put it in foil!
Place the ribs meat side down. We pour honey, brown sugar or apple juice on the ribs. We wrap 2-3 layers by pressing hard so that no air remains and put it back in the grill to bake for about 1-2 hours! Temperature about 110-130C; We are monitoring the situation, it is important not to burn.
We take it out of the foil and apply sauce (“glaze”), put it in the grill and raise the temperature to 150C. we glaze (that’s what we call frying the sauce) 2-3 times for 4-6 minutes, turning each side.