“Iberico Finger Spare Ribs: Perfectly Smoked on a Borniak Grill for Ultimate Flavor”
Smoked Iberico Ribs: A Perfect Summer BBQ Delight
If you’re looking for a succulent appetizer to impress your guests at a summer barbecue, Iberico finger spare ribs, also known in Spanish as costillas, are a fantastic choice. Hailing from the Iberico breed of pork, these ribs are often referred to as “the Wagyu beef of pork” due to their incredible flavor and tenderness.
Unique Flavor Profile
The Iberico pigs are raised in the lush pastures of Spain, thriving on a natural diet that infuses the meat with a rich, nutty flavor. What sets these ribs apart is their excellent meat-to-bone ratio, ensuring that each bite is as satisfying as it is exquisite.
Smoking Method
For the best results, these ribs are delicately smoked for approximately 3 hours at a low temperature of 105°C (221°F) using the Borniak Smoker. This innovative device elevates the smoking and barbecue experience, but you can also use your favorite BBQ setup with apple wood chunks for added flavor.
Ingredients
For the Ribs
- Base ingredients:
- Olive oil
- Ground black pepper
- Coarse salt
For the Sauce
- 50g of butter
- Ground black pepper
- 1 tablespoon of sugar cane
- Coarse salt
- ½ tablespoon of paprika powder
- 1 tablespoon of onion powder
- 3 tablespoons of ketchup
- ½ tablespoon of Worcestershire sauce
- ¾ cup of apple cider
- 1 teaspoon of Tabasco
- Juice of 1 lemon
Cooking Process
- Prepare the Ribs: Rub the Iberico ribs with olive oil, ground black pepper, and coarse salt. Let the flavors seep in.
- Prepare the Smoker/BBQ: Preheat your Borniak smoker or BBQ to 105°C/221°F. If using a BBQ, add a few chunks of apple wood.
- Smoking: Place the ribs in the smoker and cook slowly for about 3 hours, allowing the flavors to develop.
- Make the Sauce: While the ribs are smoking, melt the butter in a saucepan. Add the rest of the sauce ingredients and simmer until combined.
- Finish the Ribs: Once cooked, serve the ribs hot, drizzled with the homemade sauce, and enjoy the rich flavors.
Recommended BBQ Equipment
To enhance your cooking experience, consider using the following equipment:
- BBQ Smoker: Digital BBDS-150
- Thermometers: MEATER+ or Maverick Thermometers for accurate temperature checks.
- Meat Hugger and Butcher Knives for easy handling and preparation.
Conclusion
These smoked Iberico ribs make for a mouthwatering appetizer that can steal the show at any barbecue. With a simple marinade, a slow smoking process, and a flavorful sauce, they are bound to become a favorite among your friends and family.
Key Takeaways
- Choose high-quality Iberico ribs for the best flavor.
- Maintain a low and slow cooking process to ensure tenderness.
- Don’t forget to prepare a delicious homemade sauce to elevate the dish.
If you have any questions or comments about this recipe, feel free to reach out. Happy cooking and enjoy your next summer BBQ with these irresistible Iberico ribs!
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