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Smoked Iberico Pork Spare Ribs Recipe

Hannah Abaffy
  |   August 19, 2022   |  
This recipe for smoked Iberico pork spare ribs delivers tender, juicy meat with a crisp bark and tons of smoke-filled flavor. The ideal option for a Summer party or backyard barbecue, these ribs are as fun to make as they are to eat. So grab a couple cold ones and pull up a comfortable chair to make the most of this delicious process!

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Smoked Iberico Pork Spare Ribs Recipe

For the dry rub:
  • 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

For the honey garlic BBQ Sauce:
  • 1 cup honey
  • 2 Tbsp garlic minced
  • 1/4 cup brown sugar packed
  • 1/4 cup soy sauce

For 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.

This recipe is found in:
Recipes by Ingredient: Iberico Pork Recipes, Pork Recipes
Recipes by Occasion: Grilling, Labor Day and 4th of July Recipes
Recipes by Cuisine: American Recipes
Recipes by Season: Spring and Summer Recipes, Fall Recipes

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Hannah Abaffy

Chef-Copywriter-Sultan of Sweets

Working in the hospitality industry for well over a decade, Chef Hannah Abaffy has held every position available in a restaurant kitchen. From line cook to executive pastry chef, she calls on her ten-plus years of work in the field and her culinary degree to write about our gourmet ingredients and craft informational articles and blog posts that will help you elevate everything from a wedge of cheese to a lobe of foie gras.

From working with food every day to writing about it, Hannah is now a contributing author for Gourmet Food Store, along with her work helping restaurants develop recipes and craft menus and running her award-nominated food history blog Milk and Honey.

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