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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-19-2020, 10:10 AM | #1 |
Found some matches.
Join Date: 04-14-20
Location: Geraardsbergen
Name/Nickname : Tim
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Iberico ribs - to wrap or not?
Hi Brethren
I've cooked plenty of ribs, but tomorrow will be my first set of Iberico ribs. My normal process is to look for color and wrap around 160° in foil to tenderize. Meat is generally a bit leaner here in Europe and haven't had great experiences with doing ribs naked. These however are in a different league marbling wise. I knew they would be but I didn't expect the difference to be this dramatic. Forgot to shoot a picture before seasoning although you can kinda still make it out from the side. Will be cooking hot and fast on my offset along with some other meat, although I've got a few zones to work with temp and convection wise. Thanks and happy weekend all |
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Thanks from: ---> |
09-19-2020, 10:52 AM | #2 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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I vote no wrap. I have never had those before, but if the marbling is there, a good rub, smoke, and porkfat is all you need.
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9 out of 10 cannibals agree...vegetarians taste better! |
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09-19-2020, 11:03 AM | #3 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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The only good use for tin foil is to make a hat. Do not wrap.
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. |
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09-19-2020, 10:55 PM | #4 |
Full Fledged Farker
Join Date: 11-18-15
Location: Ventura, CA
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09-20-2020, 01:09 AM | #6 |
Found some matches.
Join Date: 04-14-20
Location: Geraardsbergen
Name/Nickname : Tim
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09-20-2020, 11:20 AM | #7 |
Found some matches.
Join Date: 04-14-20
Location: Geraardsbergen
Name/Nickname : Tim
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09-20-2020, 11:48 AM | #9 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I did not see this yesterday, but would've advised you not wrap. While beef tends to be leaner in Europe, pork is not, and Iberico pork is ... wonderful! There are a number of possibilities. I have had these many times in Spain and even had them cooked at a Spanish BBQ. They were seasoned with salt and cooked on an open grill, on a grate over the coals and no cover, as we would might cook a steak, but not so hot. I'd say they were cooked for maybe 20-30 minutes, flipped often. They came out tender and extremely juicy.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
09-20-2020, 12:53 PM | #10 |
Found some matches.
Join Date: 04-14-20
Location: Geraardsbergen
Name/Nickname : Tim
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I can image these indeed turning out well cooked over a direct fire. Don't get me wrong, they were good this way (4h at 275°) - but just a tad too fatty for my taste.
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Thanks from:---> |
09-20-2020, 04:08 PM | #11 |
Knows what a fatty is.
Join Date: 07-05-20
Location: Ellicott City Maryland
Name/Nickname : T
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If it's anything like the cured hams, can imagine the ribs would be incredibly rich & fatty.
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Big Steel Keg, 36" Blackstone, Shirley 24 x 36 Patio |
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09-20-2020, 08:38 PM | #12 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Thanks for the updates and thoughts. Now I know if I ever get them my wife will not like them
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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09-20-2020, 11:22 PM | #13 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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The more fat the better for me...
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A butterflies wings. About to bring down everything... |
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