Iberico Rib Fingers TexMex Style

Start by bringing your kamado up to temperature, we're preparing the rib fingers low and slow. So you start with 1 firelighter. For this dish we chose Hickory fuel from B&B. This gives a bacon-like flavour and burns beautifully.

Now start preparing your rib fingers, place them in a nice roomy dish, sprinkle the rub over the rib fingers, rub in well!

For some extra heat add the garlic powder, mix well again.

Once the charcoal is burning well, place the smoking wood chunks on the edge of your fire, then place the heat deflector and the stainless steel grate. Then place your rib fingers in the middle of the grate and close the lid so the rib fingers pick up plenty of smoke. Let them cook for about 2 to 2.5 hours at a temperature of about 110 degrees.

Cut the tomatoes, onion, avocado and strawberries into small cubes of about 5 to 10mm and put them in a bowl.

Cut the lime in half and squeeze it into the bowl.

Add the olive oil, salt and pepper, and jalapeño sauce and mix together. Taste to check the salsa is balanced and add some salt and pepper to taste if needed.

Put the bowl covered in the fridge until your Iberico rib fingers are done.

About 10 minutes before your rib fingers are ready, place the flatbreads on the grate and turn them after 5 minutes so they get a crispy coat.

Take the wraps and the rib fingers off the BBQ, cut the rib fingers into pieces of 3 to 4 cm. Open a flatbread and place the rib fingers in the flatbread

Top off with the delicious tomato strawberry salsa and some coriander. For extra flavour add more jalapeño sauce and you're ready to eat! Enjoy!