1u 15m
Iberico spare ribs with the 3-2-1 method
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The 3-2-1 method is the most reliable route to spare ribs that fall off the bone without drying out, and on the kamado it is almost maintenance-free because the temperature stays at 110 degrees Celsius for hours on end.
Iberico spare ribs 3-2-1 on the kamado
Each of the three phases does something different. In the first three hours the meat sits uncovered and picks up smoke and bark, with a spritz of cola every hour for colour and a thin layer of sugar. For the next two hours it is wrapped with butter, honey and a little more cola: this steaming phase breaks down the connective tissue and makes the ribs tender. In the last hour the foil comes off and you glaze them until the sauce dries sticky. Iberico is a deliberate choice here: that pig is marbled far more heavily than a regular rib, so it easily survives those six hours.
Serves4pers.
Ingredients
- 2racksIberico spare ribs of about 1.4 kg each
- 30grib rub
- 10gchipotle rub
- 150gbutter
- 2tbsphoney
- 200mlcola, 100 ml for wrapping and 100 ml for spraying
- 150mlHoney BBQ sauce
- 1tbspsesame seeds
- 2spring onions, finely sliced
- 1yellow chilli, in thin rings
- 1red chilli, in thin rings
Equipment
- Plate setter
- Rib rack or grate
- Aluminium foil
- Spray bottle
- Smoking wood
Steps
Prepare the ribs
Pull the membrane off the back of both racks. Grip it with a piece of kitchen paper so it does not slip. Season the ribs generously all over with the rib rub and the chipotle rub.
Fire up the kamado
Bring the kamado to 110 degrees Celsius with the plate setter in and put smoking wood on the coals. Wait until the smoke runs clean before the ribs go on.
Three hours smoking
3 hrPlace the ribs indirect on the grate, meat side up. Let them smoke uncovered for three hours and lightly spray them with cola every hour.
Two hours wrapped
2 hrLay each rack on a large sheet of foil. Divide about 75 g butter, a tablespoon of honey and 50 ml cola over each rack. Wrap the racks tightly and put them back on the kamado, still at 110 degrees.
One hour glazing
1 hrUnwrap the ribs and put them back on the grate. Glaze them with about 75 ml Honey BBQ sauce per rack and cook for another hour until the sauce has dried on sticky.
Finish and serve
Cut the racks into individual ribs. Sprinkle with sesame seeds and finish with spring onion and rings of yellow and red chilli. Great with hasselback potatoes.
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