top of page
Iberico Spare Ribs
Iberico ribs from 179 FarmS offer a luxurious, melt-in-your-mouth texture and a rich, savory flavor, thanks to the fine marbling and natural fat of Iberico pork. Perfect for grilling, smoking, or slow cooking, they provide a gourmet experience packed with heart-healthy fats and protein. Sourced from ethically raised Iberico pigs, our ribs reflect our commitment to sustainable farming practices that ensure premium quality while supporting the environment. Elevate your culinary creations with the exceptional taste and integrity of 179 FarmS Iberico ribs.

Iberico Spare Ribs

PriceFrom $71.52
$32.00 per 1 Pound
Quantity

  • 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

bottom of page