Smoked Iberico Pork Spare Ribs Recipe

Smoked Iberico Pork Spare Ribs Recipe

• 1/4 cup light brown sugar, packed
• 1 Tbsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 Tbsp kosher salt
• 1 Tbsp smoked Spanish paprika

• 1 cup honey
• 2 Tbsp garlic minced
• 1/4 cup brown sugar packed
• 1/4 cup soy sauce

• 1 rack of Iberico Pork spare ribs

1. Prep the grill for smoking.
2. Trim the ribs and score the membrane on the back of the rib rack.
3. Mix together all the ingredients for your dry rub, and using your hands, liberally apply the entire mixture to both sides of the ribs concentrating on the meatier top section.
4. Allow the ribs to rest and absorb the ingredients for approximately 30 minutes before placing them on the grill.
5. Smoke the ribs at 200-225F 3½-4hrs. At around 2 hours, begin spritzing your ribs with a 50/50 mixture of apple cider vinegar and water; this keeps the exterior moist and prevents your meat from drying. Spray about every 15 to 20 minutes.
6. After the initial 4 hours, raise the heat to 275F. This higher temperature gives you something called “pull-back,” revealing more of the bones and plumping up the meat so you’ll get more meat in every bite! Keep an eye on this: it should only take 30-45 minutes.
7. Pull your ribs off the grill and place them directly onto a large piece of tin foil. Add several pads of butter to the top of the ribs and place them back on the grill for another 30 minutes to an hour.
8. Finish the ribs with a generous amount of honey garlic barbecue sauce and place them back on the grill just long enough for the sauce to set. Serve immediately.