Smoked Iberico Pork Spare Ribs Recipe Instructions
For the dry rub:
For the honey garlic BBQ Sauce:
- 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
- Prep the grill for smoking.
- Trim the ribs and score the membrane on the back of the rib rack.
- 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.
- Allow the ribs to rest and absorb the ingredients for approximately 30 minutes before placing them on the grill.
- 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.
- 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.
- 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.
- 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.
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