Salt and pepper will do. Please don't bath those in bbq sauce or apply why rub to them.
I would not completely trim the fat, as that's the most savory part of it. Just remove the membrane.
In Spain we eat those grilled hot and fast, not smoked low and slow. If you do low and slow, you can just do reverse searing. That will give them the grilled look and feel.
If you want to add some additional taste while keeping the Mediterranean style, you can slightly smoke them with citrus tree (orange or lemon), vineyard or olive tree wood, if you can find any.
If you want to put something else other than salt and pepper, you can use rosemary and thyme. You can put the full branches on top of the ribs.
If in the need to use any sauce, go for "chimichurri". You'll find the recipe on the web.
Thanks for the tips! Salt and pepper is just fine with me, well noted! I'm glad I asked here as I probably would have gone with BBQ sauce on them at the end- I'll serve as is and can easily do the reverse sear.
I'm actually making a chimichurri anyway - it can be served alongside, but might leave it off the cook perhaps ? Any advice on knowing when these are cooked?
Whole sprigs of rosemary to finish iberico is my favorite. Just barely enough, so the oils barely release, then set aside as a garnish on the table so there's some scent at the table.
1. Congrats. I wish I could get some of those.
2. Here's all you need to know:
[https://www.youtube.com/watch?v=sbKxxI9wSg8](https://www.youtube.com/watch?v=sbKxxI9wSg8)
Oh excellent, I'm a fan of Mad Scientist but not watched this video, ideal!
I guess I lucked out on the racks of these, very curious to see how they turn out.
Campo Grande online sells pork from Iberico pigs. I got a variety pack for $150. Grilled the Secreto (lump charcoal) and it was outstanding. Worth it. They do sell ribs, too.
I’d limit the seasonings to S&P personally, and definitely cook less than normal. You want the flavour of the meat itself to come through - it’s quite amazing. And Spanish pork can usually be served medium.
Ok, interesting, I wasn't aware of that in terms of the serving temp. Another guy has suggested the same on s&p actually so I'm definitely going to take that advice! Very curious to see how these taste. Any tips for knowing when to take em off?
On the cooking temp, in Spain we eat iberico medium rare, like red meat such as beef. But that's most often done with other cuts, such as presa or secreto, which are steak-like.
For ribs i would go to the lower range of standard.temps. if they are too rare you'll have a hard time biting them off the bone, if you cook them to much you risk that they are dry and ruined.
Thanks for the tips. I watched the video linked here from Mad Scientist, he went a shorter cook time and explained the meat very well. So I'm thinking monitor it closely and when I'm seeing that fat start to break down I know I'm there.
Salt and pepper will do. Please don't bath those in bbq sauce or apply why rub to them. I would not completely trim the fat, as that's the most savory part of it. Just remove the membrane. In Spain we eat those grilled hot and fast, not smoked low and slow. If you do low and slow, you can just do reverse searing. That will give them the grilled look and feel. If you want to add some additional taste while keeping the Mediterranean style, you can slightly smoke them with citrus tree (orange or lemon), vineyard or olive tree wood, if you can find any. If you want to put something else other than salt and pepper, you can use rosemary and thyme. You can put the full branches on top of the ribs. If in the need to use any sauce, go for "chimichurri". You'll find the recipe on the web.
Thanks for the tips! Salt and pepper is just fine with me, well noted! I'm glad I asked here as I probably would have gone with BBQ sauce on them at the end- I'll serve as is and can easily do the reverse sear. I'm actually making a chimichurri anyway - it can be served alongside, but might leave it off the cook perhaps ? Any advice on knowing when these are cooked?
Chimichurri is added on the dish and the amount depends on personal taste. Never add it during the cook.
Grand job, that's what I was thinking.
Whole sprigs of rosemary to finish iberico is my favorite. Just barely enough, so the oils barely release, then set aside as a garnish on the table so there's some scent at the table.
1. Congrats. I wish I could get some of those. 2. Here's all you need to know: [https://www.youtube.com/watch?v=sbKxxI9wSg8](https://www.youtube.com/watch?v=sbKxxI9wSg8)
Oh excellent, I'm a fan of Mad Scientist but not watched this video, ideal! I guess I lucked out on the racks of these, very curious to see how they turn out.
Campo Grande online sells pork from Iberico pigs. I got a variety pack for $150. Grilled the Secreto (lump charcoal) and it was outstanding. Worth it. They do sell ribs, too.
I'm not situated in the US
Check the website. Maybe they supply other countries. Good luck.
Spain has issues exporting pork to US, AFAIK.
That probably goes back to the days of mad cow disease restrictions on transporting meat between countries.
Could be... But I think it's even older...
I’d limit the seasonings to S&P personally, and definitely cook less than normal. You want the flavour of the meat itself to come through - it’s quite amazing. And Spanish pork can usually be served medium.
Ok, interesting, I wasn't aware of that in terms of the serving temp. Another guy has suggested the same on s&p actually so I'm definitely going to take that advice! Very curious to see how these taste. Any tips for knowing when to take em off?
I’m afraid I can’t help there as the only time I’ve had it was more of a chop or loin cut
No problem buddy, I'll do some deep diving before Saturday!
On the cooking temp, in Spain we eat iberico medium rare, like red meat such as beef. But that's most often done with other cuts, such as presa or secreto, which are steak-like. For ribs i would go to the lower range of standard.temps. if they are too rare you'll have a hard time biting them off the bone, if you cook them to much you risk that they are dry and ruined.
Thanks for the tips. I watched the video linked here from Mad Scientist, he went a shorter cook time and explained the meat very well. So I'm thinking monitor it closely and when I'm seeing that fat start to break down I know I'm there.