Iberico Pork Ribs: The Wagyu of Pork? | Mad Scientist BBQ

[@jtit2025]

Never smoke ribs, it will dry out waaaaaay too much, finish it off on the grill but cook in oven. I can tell from the bites they were taking it was dry.

[@MadScientistBBQ]

Sage advice. Had I only known, I wouldn’t have been messing them up for so long.

[@marcos.g6018]

@@MadScientistBBQ And always remember to cook ribs fall of the bone

[@MadScientistBBQ]

@@marcos.g6018 so true!

[@OldmanYolo]

mmmmm smoky jerky ribs

[@kiwicrusader1001]

@@MadScientistBBQ is this true?

[@brotherhekkyea]

Jeremy, I know hospitality is a gift to be nurtured but I’d like to see a video that details how you would do a backyard bbq with family and friends.

[@nicholaslandolina]

Nuce

[@John-pc7tl]

Hello Jeremy, I just wanted to thank you I just made my best brisket on my backyard offset. 1)I followed yours and Mr. Chuds way of trimming the brisket 2) I smoked with apple wood chunks (I have a small smoker) 3) salt and pepper with a smidge of garlic granules 4) smoked for 12 hours, rested over night. BAM! BEST MEMORIAL DAY BRISKET EVER. For me anyways. 5) I even rendered some of the trimmings in the smoke chamber and then poured the rendered tallow over the brisket when I wrapped it. I just wanted to say thank you for your time and attention to the smoking craft. I enjoyed the journey AND I INTEND TO DO IT AGAIN. I have also followed your way if smoking a chicken but doing a turkey for Thanksgiving the last 2 years.

Hi, being a spaniard who has been eating Iberico his entire life, I find funny that we call Waigu, "the Iberico for beef" 😀😀😀

[@andrewknaff9220]

I just received my order from Porter Road ahead of the Memorial Day weekend. I used your discount link from the dino ribs video but they were sold out of the dino ribs. I got a beef brisket, pork brisket, volcano cut beef shank, 2 packs of pig wings, and a free pound of dry aged ground beef. Memorial Day weekend is going to be pretty epic this year!

[@MadScientistBBQ]

Nice! Just discovered pig wings. Love them

[@davis8720]

I watched that video 30 mins after Jeremy posted it, and went to the site to buy the ribs before the video was finished and they were sold out. Guess I've gotta be more on it.

[@dennismeyers2008]

Pig wings? Please do tell.

[@andrewknaff9220]

@@dennismeyers2008 Pig shanks, specifically the shin. Porter Road’s website shows what they look like. Smoking Joe’s BBQ YT channel shows them being cooked for a more in depth view.

[@jeffmathys9705]

I mean I have heard Pink Floyd's Pigs on the Wing but not Pig wings. Now I will only hear that song if I ever find them and cook them

[@SmokingDadBBQ]

Would love to try these. Nice 👍

[@jeffshootsstuff]

Are you spraying with straight ACV or is it diluted with water?

[@craigluhr7243]

Pecan has always been my favorite wood to smoke with. Whether it be Beef, Lamb, or Poultry, pecan is wonderful.

[@W_T.F]

I wish you had thrown Berkshire rins in to the mix. I love Berkshire pork and it's affordable.

[@soumynonareverse7807]

Could you make more videos with the 2 of you? I love a couple reviewing food like this and I don't know this from any other channel. Love it. Wanna see you both more on cam

[@joestarke1357]

“It reminds me of something” “Ribs”. Hahahaha. I am craving some ribs now. Might have to pick some up for this weekend.

[@jmf420]

Dank looking ribs. Really want to do some of those. Cool to see you cooking on a workhorse. I’ve had my 1969 for a month now and have absolutely loved it. They are just high quality pits in every way

[@samuelsheff1007]

Thanks for this clip! The ribs looked amazing! I asked about the 1975t in one of your last clips about doing a review of it. Thanks for addressing it! Can’t wait for the full review in the coming months!

[@fredproctor6973]

It's good to see you getting your wife involved in the videos.

[@duderoo1975]

Iberico is the just the best, the flavour is amazing, you don't need much just SP and enjoy the taste of the meat. It is rich, last time I had some Iberico spare ribs I added some smoked Iberico Tallow over them in the wrap... OMG..

[@quill1260]

Yoder Duder, you should have your wife on way more often. The chemistry is great, and she definitely adds a whole new entertaining element to your videos.

[@oscarpineda941]

We had some of these at work cause we cut out the bone from the pork we used and tossed the in cuban mojo they were just the best ever

[@michaellamb2200]

You're the best man, love these videos. Can we get a video on smoking a leg of lamb?

[@ashleyolsen2954]

Can wait to see what your thoughts are on the millscale.

[@YouTubeAP81]

LOVE my 1975t! About a year in with it and it is an incredible pit.

[@rmbettac]

My word 12:51 is a masterpiece picture of ribs. My mouth was watering this whole video.

[@erinb1951]

Thanks for all your videos I have learned so much from you. Any way you can do a video on smoking at altitude I would love to hear you take on it, because it is quite different.

[@atx0025]

Iberico ribs sound like heaven. My favorite cut of any meat is Iberico Secreto.

[@billpacheco7673]

We get Berkshire pork ribs from WildFork Foods all the time. Very similar to the Iberico in fat content. 40 years ago, all the pork used to be that juicy. But the low fat craze of the 70s through today led pork producers to breed their pigs to be leaner and leaner. Unfortunately this led pork to be a more difficult meat to cook properly because it would dry out so easily. The heritage breeds (Iberico and Berkshire, and a few others) retain the old fat content and are almost goof proof because so much fat keeps them from drying out.

[@Stanny936]

This video dropped while I actively have pork ribs on the smoker. Love it!

[@Mickcotton]

Absolutely Amazing Thank You So Much for your Lessons for us all. 😎👍 I really appreciate it. Cheers 🍻

[@brownsfan7753]

Loved the review!!

[@networkn]

Great Experiment, initially I had thought you were going to put sauce on all of them and I was concerned, but I see you did sauce and no sauce on both, so an excellent way to properly compare. Well done.

[@chicobicalho5621]

Those piggies with black paws who munch on 'bellota nuts' are amazing. Curiously, the Portuguese, who know a thing or two about pork matters, have been producing top notch Patanegras lately, that actually rival the Spanish critters, and it costs a lot less; they are known as "Porco Preto" or "Porco Ibérico". I find it interesting that "dry aged meat" is such a hype now, and the Spaniards have been doing it for half a millenia with Jamon.

[@josephvaughn3016]

Great video. I'm about to order some of these ribs from White Oak Pastures. Thanks for the 1975 smoker update....looking forward to the future videos.

[@davo912]

I don't see where they even sell St Louis and only show baby backs in a pack of 2..According to them the pack only weighs 3 pounds...too small

[@aalekhine5109]

Love this channel! Great vids!

[@gironic]

Hey brother, we've raised a couple mangalitsa pigs the last few years. I lived in Spain and know iberico pork... mangalitsas are even better. you gotta try it. They're truly the wagyu of pork.

[@FreshfrogmarketingUk]

Grill some Secreto Iberico. As someone who lives in Spain, it's gonna blow your mind.

[@chicobicalho5621]

5:40 -"traditionally they are fed acorns and chestnuts" [...] 5:50 -"for barbecue nuts like me that means"... I tell you what it means, it means you should stay away from those patanegras when they are hungry! ; ⁰ )

[@SimonZimmermann82]

Ha, finally we in Europe have something special for BBQ. Spain makes us proud!

[@tsimms253]

Duuuude, I’ve been waiting for a workhorse pits video from you! Your videos are pushing me into the the stick burner world

[@TNPatriot1776]

We need to see more of Erica! Love the smile!

[@ericaandjeremy]

Soooooo gooood. I had 8 leftover ribs for lunch today and just got super excited that there are a few more I can have tomorrow.

[@williamstern4771]

Love your videos! I also cook primarily St Louis style ribs from Costco. I would love to see a video on how you trim them, if you do. THANKS!!

[@rollandklontz]

There are several varieties of pork that are well worth the time such as, Jeju black pig from Korea and a few of the heritage breeds like Berkshire, Red Wattle, and Old Spot

[@markwindholz816]

Where can you buy a couple racks of Iberico ribs at? Even in Texas, I can't find anyone selling them. Where did you buy yours from?

[@robertmorrison4020]

couldn't find any spares but I managed to find some iberico baby backs! Cant wait for them to come in! Got them from Second City Prime Steak and Seafood in Illinois. Where did you find the spares?

[@rodeldelacruz8747]

Hey jeremy just wondering. if you’re going to do a comparison video of the workhorse 1975 vs the fatstack? really interested in buying one or the other. thanks

[@matthewliberatore3832]

Maybe I missed it but how long did you cook them when you jacked it up to 275 ?

[@JDM_MSK]

Great content I’m def gonna try these ribs out.

[@lufo5]

I cooked iberico ribs many times an in my honest opinion, smoked are good, but directly on the grill in Santa Maria style are the best. The fat on the coil give the best possible flavour to them and the fat caramlization due to direct heat is delicious. Give it a try. The particular taste of the meat is because that pigs eat a lot of acorns

[@richgendron9999]

Great show 😎👍

[@shawn81073]

In your opinion do you feel that the Iberico ribs would do well in KCBS??

[@adrianrincon2533]

Cool vid, I too own/prefer Made In cookware, good stuff 👍🏼… Can’t wait for the Pit cook off video

[@FunAtDisney]

Do you not pull the underside skin off your ribs? Sometimes I do, sometimes I don’t. I have read that some cooke think if you take the skin off too much juice drips away. (Perhaps you talked about this in a previous video that I haven’t seen….)

[@ouja8502]

Is it possible to see an experiment comparing normal pork lard vs iberico pork lard? Big fan of the channel. Keep up the great work!

[@bradleyputnam2014]

Awesome video man! I know we often like to see the cheap cuts because they are more convenient, however I would like to see you experiment with the more expensive meats. Maybe homemade panchetta next?

[@JoshandBabe]

Iberico ribs is something we have always wanted to try. We have always just been the Costco rib people. I’m jealous. This was a great video, a lot of attention to detail brother. Good job. The Landscapers always come when we film also, no matter what. Hahaha. Good job taste tester Erica 🎉🎉🎉

[@ericaandjeremy]

Haha thanks!!

[@leeeisenstein1830]

Another amazing video! Do you see any issues wrapping ribs with bacon grease? I am a little concerned with over salting. Was going to give that a try tomorrow. Thanks!

[@williamvanshellenbeck8643]

Looking forward to the full Workhorse review!

[@Mitschi1203]

Hey jeremy..... Since you liked those iberico ribs, if you ever have a chance to get your hands onto any cut from a "mangalitza", i bet you would love it.... Its even more fatty than the iberico, it has exceptional marveling and the fat also melts at lower temps.... I have absolutely no idea of you have those even available in the states, but here in europe its the holy grail of pork..... 😉

[@brendonrobertson2305]

Love the Withings, I've been with them for awhile

[@dougwarren584]

You mentioned that you got the ribs from a local shop. I live in the DFW area and would like to know what shop did you buy them from?

[@carlosbasterra3765]

Jeremy and all. In case you want to know more about the ibérico breed, watch the 5 min video below. The acorn diet is normally concentrated at the end of the pig's life and it gives its fat a special flavor and texture. The breed also has more intramuscular fat than other pigs as Jeremy was explaining. I highly recommend the ibérico ham which is the premium product from these pigs. kzbin.info/www/bejne/qXesd2uhoMqrr7M

[@scottsinsabaugh362]

I would add that the acorn-fed variety of Iberico pork is specifically referred to as Iberico de Bellota. I'm curious as to whether this is the specific product being used. I never even thought of Iberico ribs. I have only been accustomed to the ham (at a market, sliced, goes for at least $200/lb.). Berkshire ribs are my usual upgrade, but this is my new quest...Iberico spare ribs!

[@carlosbasterra3765]

@@scottsinsabaugh362 you are right! Ibérico is the breed, my guess is that probably the ribs come from an ibérico pig that was fed normally, not including the acorn diet, but it is a good question! Not sure if you would actually taste the difference in a cooked cut...

[@AyeDiosMio]

Great bbq as always, Jeremy looking jacked too my guy has been working out haha

[@airboss8990]

Jeremy - Where did you find these Iberico ribs? I've smoked Iberico ribs before and because of the high fat content, I felt like butcher needed to leave more meat on them to make then useful for barbeque. They ended up with pits and big gaps between the bones because all the fat just melted away. Could've been user error, but I've never had a problem with normal ribs.

[@matthijsjoha6762]

Great experiment! But please try the Iberico ribs just salt, peper and garlic granulate for 1 hour and 45 min on 230 F or 110 C and it will blow your mind!

[@forthwithtx5852]

So, 3/8” steel. Do you need 4” or 6” concrete pad?

[@tuttdog1234]

😂🤣

[@streetsgamer42]

During the glaze, did you just rub the sauce on and continue cooking on the open foil?

[@scotthepburn69]

I’m now going out to buy some, thanks guys.

[@p4lxrich]

Been looking where I can get this here in the USA

[@duckkiller53]

WHY IS IT YOU NEVER TRY USING A "HORIZON" SMOKER? I have a Horizon 20" Marshal RD and I love it. These guys have been making smokers for years and really have it down. I would be curious what you think of a traditional Horizon smoker compared to all the new up and comers with their new designs? ie: Franklin, Work Horse etc.

[@felipemata2960]

Great content as usual. I am curious to see how the brazos cooks against the more high dollar pits.

[@jeremynielsen5555]

I recently made breakfast sausage with Iberico and it was fan-freakin-tastic!

[@WoodrowWoods2007]

Iberico ve Duroc next! Ohhhhh, do that head-to-head when you do the four-smoker battle! Why no Chudpit 115?!?

[@OffsetRookie]

Very interesting, I have yet to try Iberico. Berkshire is a step up, looking forward to trying these as well. As a new(er) Workhorse 1975 owner, it was interesting to hear your thoughts so far.

[@MaplewoodMetalworks]

Have you heard of Mangalitsa pigs? Supposedly they have a very high fat content as well. It would be interesting to see a comparison between Iberico and Mangalitsa. I have a friend who is raising some Mangalitsa....they're some weird looking wooly things!

[@mateusz.mirkowski]

In my opinion Mangalica is better and cheaper. I wonder if its available in USA?

[@CantankerousDave]

There’s a heritage breed called the Ossabaw that’s descended from Iberian pigs left by the Spanish on islands off of South Carolina. Makes me wonder how they compare.

[@keithf5236]

So where did you order your iberico spare ribs from?

[@brendan3081]

are you going to do a test cooking video on the new trager pellets line?

[@williamparker6649]

I always grill my ribs on my webber with charcoal soaked overnight in gasoline!

[@blackxybone6357]

This tbh, if i want a bit of extra crust i rub my ribs with napalm.

[@tmalone893]

Can't wait to see the Workhorse pit comparison! I love my 1975t but would love to see what you think compared to the others in it's class. Where can you purchase these Iberico ribs?

[@nydatapc]

You should try Mangalica breed - if you can find it.

[@Tweedters_Smokehouse]

Any recommendations for buying baby back ribs online?

[@AndrewCavazos]

Thank God I ordered my Workhorse 1975t before you made this video. The wait times are going to explode now!

[@MadScientistBBQ]

👍🏻

[@mikerein5854]

Mid December right now

[@derpizzadieb]

Iberico is better than Wagyu :) Iberico Secreto is my absolutely fav cut of meat

[@ResiakHeroun]

Daaaaaamn those look so freaking good!!!

[@ResiakHeroun]

Also, do I have to join the patreon to get into the discord?

[@SmokedReb]

Dang, those ribs looked good!

[@EricMdy]

Where did you find those ribs at? They look amazing nice job 👍

[@SebastianMartinez-ho5hh]

Try a iberico tenderloin versus a regular pork tenderloin

[@Digit5555]

Where did you purchase these iberico ribs from!

[@michaelmalisheske8841]

What’s your thoughts on using a water pan? You don’t do the smoke lard thing anymore?

[@Millisach1]

He has a video dedicated to that topic (water pan)

[@chadbittner2201]

You need a to try Mangalitsa pig ribs. Known for their high fat content and beautiful rendered lard. We have 2 sows a boar and a barrow.

[@joelt1002]

Just got back from the gym, watching this tasty food makes me slightly jealous in the moment but also content that my healthier choices will lead to better long term results like looking jacked, not having clogged arteries. Gotta love BBQ every once in awhile though!

[@paleit1893]

Hi Jeremy, could you please explain why you are using aluminum foil for wrapping the ribs? In your „how to smoke ribs“ video you are using butcher paper. Thanks a lot, Patrick

[@hinds90]

When will you be doing a review on the workhorse bbq pit? Edit: lol didn't wait long enough in the video

[@greymatters14]

Looks delicious. Nothing wrong with Costco’s meat program.

[@braddixon3338]

Iberico ribs, that's just insane! I've had a ton of jamon iberico in Spain, and it truly is a taste sensation of its own. I didn't know you could get ribs from the same pig type. I bet that nut diet really did make a huge difference in the fat feel for sure.

[@andrewkalydy6108]

I’m trying to picture what a ribless pig would look like….

[@272flashlites]

@@andrewkalydy6108 Came here to say this 🤣

[@nicksanchez6667]

Great video! After falling in love with Wagyu brisket I definitely want to try these ribs. Also I’m dying to see your comparison video of all the high end offset smokers cuz I’m going to buy one within the next year. Unrelated- I tried using your discount code on the Made-In carbon steel pan and it wouldn’t accept it because they were already on sale 😒 - I can’t stand it when companies do that.

[@forthwithtx5852]

Only ever heard of Iberico pork on Iron Chef America. The judges acted like they hit the lottery.

[@shawnwoloschuk4445]

Have a great MM Weekend 😋

[@charliezicolillo]

Jeremy you should try the Char Griller GrandChamp XD.It is great.now i have to find were to get these ribs.

[@charlesgiordano559]

Are you planning on doing the fatstack vs Franklin anytime soon

[@ricochetmz]

It looks like you don’t remove the membrane! Do you have a rib prep video I’ve missed, or could you comment on your preference to not remove it? I have heard it adds an unpleasant texture to bites so I’ve always removed it, but I’d love to skip that step if it’s not necessary!

[@blackxybone6357]

He normaly takes the tip of the knife and cuts the membrane into small pieces, its faster then removing it completely and barely makes a difference.

[@ricochetmz]

@@blackxybone6357 Somehow I missed the notification - thank you for the observation! I’ll try this next time, because removing it is a paaaaaaaain.

[@benpierce2202]

I'm a Prairie Fresh Prime kinda guy, but I don't think there's much wrong with Costco ribs. Iberico ribs are a little hard to get in Central Missouri. And I did not care for Franklin's sauce.

[@donaldwilliamson1227]

So where can you find this kind of meat at?