How To Cook Delicious Iberico Pork Baby Back Ribs: Expert Juicy & Flavorful BBQ Recipe

Welcome back to the second episode of our Iberico Pork series! Today, we're smoking some incredible Iberico Pork Baby Back Ribs with tips from James Cruse, a Memphis in May award-winning pitmaster. These ribs are seasoned and smoked to achieve a juicy, tender texture. Please visit our website to get more information: www.fogocharco...
I got my Iberico Pork from Meat n' Bone: meatnbone.com/... - check them out!
For full instructions, click here: www.fogocharco...
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This video is about How To Cook Delicious Iberico Pork Baby Back Ribs: Expert Juicy & Flavorful BBQ Recipe. But It also covers the following topics:
Juicy Pork Ribs Recipe
Easy BBQ Ribs
Iberico Pork Recipe
Video Title: How To Cook Delicious Iberico Pork Baby Back Ribs: Expert Juicy & Flavorful BBQ Recipe
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#ibericopork #babyribs #bbqribs #smokedmeat #bbqrecipes #grilling
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[@JuanKharlox17]

awesome video! :)

[@SmokedReb]

Best BBQ advice I have ever heard, "don't rush the process". Amazing video and some amazing BBQ!

[@Renderless1]

As a Texan living in Spain with access to good butchers that can provide good quality within a few days notice, I can assure you jamón ibérico is next tier amazing stuff. Salt, pepper and take it off when it passes the bend test. I didn’t wrap it at any time either, not that I ever wrap ribs, but they benefit less from wrapping than another rib might. I feel like braising meat in foil or paper usually messes with the bark that builds up, (important for many briskets though) and jamón really benefits from a crispier exterior. Not a good trade off in jamón. Just my two cents. Competition style bbq may have its place, but I think this video goes to show how great the Texas method is. When you can cook good meat, salt and pepper are best.

[@captjim97]

I just did some baby backs last night, although not the Iberico. But they were still fantastic. Nice Sierra-Nevada Hazy IPA that you're drinking !! :)

[@FOGOcharcoal]

That sounds delicious Jim! Thanks for watching

[@robertwhite5804]

Nice cook. Would love to try out those baby back ribs. I’m new to your channel. So far so good.

[@FOGOcharcoal]

Thanks for watching! We have over a hundred recipes now, whatever you like to watch have a quick look around and most importantly please try it out for yourself at home! Let me know if you have any questions! Always happy to help!

[@robertwhite5804]

👍🏻

[@gtiprod]

You might want to try smoking ribs without wrapping. Your Kamado creates enough moisture. I personally like the bark on the Ribs.

[@brandonin_ny]

Unbelievable production quality. Very impressive and inspiring.

[@ComparisonCooking]

Oh man, these ribs look so amazing!

[@captainwyattoutdoors1636]

Good job guys. Stay humble!

[@RuudKok]

Mistakes happen, thanks for sharing it with us. Greetings from The Netherlands ;-)

[@sirkickassalot123]

thanks for sharing man! ... I am looking at cooking iberico ribs, and going to dial back things a lot after watching this.

[@FOGOcharcoal]

go for it!!!

[@ComparisonCooking]

I have trouble with Rubs on my ribs, I like s&p and add a little from there. I’m a sucker for a good looking bottle of rub, and then I use it and always disappoint with the pork style rubs. Fogo The Rub though is on point 👌👌

[@lenardo1111]

i find the iberico ribs -due to the fat content- cook significantly faster. like you mentioned, the 2.5hr they were probably done, when i have iberico st louis syle i do 90 minutes, then wrap for an hr then with the sauce. the babybacks are done typically by the 2hr time due to the lesser amount of meat. love your videos :)

[@DudesGourmet]

these ribs look killer! you videos have great Audio! can i ask what your using to capture it?

[@FOGOcharcoal]

Hey this is the filmmaker who makes the videos; I use the rode wireless go.

[@jamesdelaura5469]

Hey Sebastián , love your channel brother! My question is where can I get this type of pork? I would love to try this meat!

[@FOGOcharcoal]

Thank you James! I got it from Meat n' Bone and the cool thing is they deliver - meatnbone.com/collections/iberico-pork

[@myclk63amg]

Online. liek $35-$40 oer rib about 2.5 Lbs. I get my meat from Mercato.com

[@luisalbertodiazdiaz5348]

Muy buen video sabroso el Pata Negra cerdo .Exelente para el día de los padres.Felicidades .

[@myclk63amg]

I like the iberic pork as well. I love the natural flavor of the meat. over seasoning meats it will make them all taste the same. so try salt pepper, Fresh oregano and Thyme. and you will see what a GOOD meat taste like . I am glad you noticed the difference. RUBS can hide the cheap flavor or a cheap meat. while losing the amazing flavor of specialty meats and cuts.

[@brettf.536]

Love your channel bro. First vid I saw was the beef cheeks and I subscribe right then. Is the Iberico worth the extra cost in your opinion? I’ve been using pork from Cheshire Farms in NC and loving it... especially the pork collars!

[@FOGOcharcoal]

I loved the Secreto Iberico. The Ribs and next video is pork chops not as much. But the secreto iberico was awesome!

[@brettf.536]

@@FOGOcharcoal I’ll have to splurge and give that cut a try... I do love me some marbled pork

[@Renderless1]

Brett F. I’ve made them, but I live here in Spain. I can say, when bought here at any rate, the quality really can’t be beat. Salt, pepper and no wrap.

[@dawaynecleckley8673]

What happened to this host of the FOGO channel? What was his name and where did he go?

[@FOGOcharcoal]

His name is Sebastian and he is the head of FOGO. He just didn’t have time for videos any longer.

[@dawaynecleckley8673]

@@FOGOcharcoal Thank you for your quick response! I was confounded for a long time. 🤣

[@FOGOcharcoal]

@@dawaynecleckley8673 you’re very welcome!

[@soumynonareverse7807]

You mentioned Iberico is the Wagyu of pork. If you're doing pork chops in your next vid, why not do Wagyu chops aswell ro compare them?

[@rickradcliffe]

So, are you saying that the Iberico ribs are not worth the extra money?

[@FOGOcharcoal]

I loved the Ibérico Secrecto. I think I overcooked the ribs. I don’t think you need to smoke them like normal ribs, and definitely don’t over season them. Always nice to give it a try, try something new, just be aware it’s different then normal ribs. I’d probably smoke it much less for an hour and finish with a short sear for color and salt and pepper

[@rickradcliffe]

@@FOGOcharcoal OK. One of these days I'm going to have to hit up your buddy at Meat N bone and order some.

[@Rgdonaire_07]

Iberico pork is too flavorful. It does not need a rub.