Iberico Spare Ribs

Slow-Smoked Iberico Spare Ribs

179 FarmS BBQ Style

Iberico spare ribs are meatier, richer, and more forgiving than standard ribs. This method gives you clean smoke, tender bite-through ribs, and zero sauce overload.

Ingredients

For the Ribs

• 1–2 racks Iberico Spare Ribs

• Yellow mustard or olive oil (binder)

Simple Iberico Rib Rub

• 2 tbsp kosher salt

• 2 tbsp coarse black pepper

• 1½ tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp ground mustard

• Optional: ½ tsp brown sugar (very light)

Prep (Optional but Recommended)

• Remove membrane from the bone side.

• Pat ribs dry.

• Lightly coat with mustard or olive oil.

• Apply rub evenly on both sides.

• Refrigerate uncovered for 8–12 hours (or rest 45 minutes at room temp).

Smoking Instructions

Smoker Setup

• Temp: 250°F

• Wood: Oak with a touch of hickory or pecan

• Rib position: Bone-side down

Step 1 – Smoke (2½–3 hours)

• Place ribs directly on smoker.

• Spritz every 45 minutes with:

  • Apple cider vinegar + water (50/50)

You’re looking for good color and light bark formation.

Step 2 – Tenderize (1½–2 hours)

• Wrap ribs tightly in butcher paper or foil with:

  • 2 tbsp butter or Iberico fat

  • 2 tbsp apple juice or cider vinegar

Return to smoker until ribs bend easily and internal temp reaches 195–200°F.

Step 3 – Set the Bark (30–45 minutes)

• Unwrap ribs and place back on smoker.

• Optional: Brush lightly with a thin vinegar-based BBQ glaze (not sweet-heavy).

• Cook until bark tightens and ribs pass the bend test.

How to Tell They’re Done

• Rack bends easily and cracks slightly

• Meat has pulled back from bones

• Toothpick slides in with little resistance

Total cook time: 4½–5½ hours

Rest

• Rest loosely tented for 20–30 minutes before slicing.

Serving Suggestions

• Serve dry with flaky salt

• Finish with fresh cracked pepper and lemon zest

• Pair with pickles, slaw, or cornbread