Discover the rich flavors of Iberico ribs grilled to perfection with a fresh garlic-parsley rub. This guide walks you through grilling on any BBQ, combining simple ingredients for a mouthwatering result.
Ingredients
2 kg / 4.4 lbs Iberico pork ribs
6 cloves of garlic
1 bunch of parsley
- 75 ml / 5 tbsp Texas beef seasoning
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
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Start by selecting high-quality Iberico ribs, known for their creamy flavor. Leave the membrane on the ribs to help keep them moist during grilling.
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For the rub, finely chop fresh garlic and parsley. Mix these with a robust BBQ seasoning blend. Combine the garlic, parsley, and seasoning in a bowl, crushing slightly to release the flavors.
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Coat the ribs lightly with the wet rub mixture to prevent burning during grilling. Wrap the ribs in aluminum foil and refrigerate for at least 2 hours, though overnight is ideal for deeper flavor infusion.
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Preheat your BBQ to a low heat setting, around 150°C or 300°F. Place the ribs on the grill with the membrane side down towards the heat source. This technique utilizes slower, indirect heat to cook the ribs evenly.
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Monitor the grill for hot spots and rotate the ribs occasionally to ensure even cooking. After about 1.5 hours, check if the ribs are caramelizing and adjust their position if necessary.
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Increase the heat slightly to 180°C or 355°F to finish cooking. The ribs should be tender and pulling away from the bone after approximately 2.5 hours total cooking time.
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If you're adding cheese, place it in a foil pan on the grill to melt as the ribs rest.
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After removing the ribs from the grill, let them rest for about 20 minutes. This is a good time to prepare the optional cheese dip. Serve the ribs either as is or dip them into the melted cheese for a decadent touch.
