Easy Iberico Spareribs

Start by lighting your Grill Bill kamado BBQ. Maybe different from what you're used to, you're going to prepare your Iberico ribs with a hot and fast method, at 140 degrees. Still not very hot, but enough heat for the hot and fast method.

Take your ribs out of the packaging and check whether you still need to remove the membrane on the inside of the ribs. You can do this with the back of a sturdy fork or spoon. Insert it in the middle of the ribs under the membrane, and run it along the bone from one side to the other so the membrane comes loose. Then you can remove the membrane completely with your hands. Or use a paper towel to get more grip on the membrane.

Now rub the top and bottom of the ribs generously with the Angus and Oink rub. This sweet, spicy rub is a perfect match with the Iberico ribs and creates a lovely bark.

Ok, your kamado has now reached a temperature of 130 degrees. Time to place the smoking wood on the charcoal. We use 1 hickory chunk for a strong smoky flavour, and an apple chunk to bring the smoky flavour a bit more into balance.

Meanwhile the temperature of your kamado is about 140 degrees and it's time to place the heat deflector and the stainless steel grate. Place your Iberico ribs on it and let the smoke do its work.

Now mix the BBQ sauce and cola, put it in a spray bottle and keep the ribs nice and moist during the last hour. Spray every 10 min.

The ribs are usually done at a core temperature of 94 degrees. But because the ribs are so fatty we leave them a bit longer for a nicer crust and slightly less fatty meat. After about 2.5 to 3 hours you can take the ribs off the kamado.

Let your Iberico ribs rest a bit, about 20/25 minutes should be enough.

Serve your Iberico ribs as a snack during a great sports match or as a dinner. Ribs go perfectly with baked potato and/or potato salad, and coleslaw.