How To Cook Delicious Iberico Pork Baby Back Ribs: Expert Juicy & Flavorful BBQ Recipe
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- Опубликовано: 16 июн 2020
- 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.fogocharcoal.com/
I got my Iberico Pork from Meat n' Bone: meatnbone.com/collections/ibe... - check them out!
For full instructions, click here: www.fogocharcoal.com/blogs/co...
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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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awesome video! :)
Best BBQ advice I have ever heard, "don't rush the process". Amazing video and some amazing BBQ!
Unbelievable production quality. Very impressive and inspiring.
Good job guys. Stay humble!
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 !! :)
Nice cook. Would love to try out those baby back ribs. I’m new to your channel. So far so good.
Oh man, these ribs look so amazing!
Mistakes happen, thanks for sharing it with us.
You might want to try smoking ribs without wrapping. Your Kamado creates enough moisture. I personally like the bark on the Ribs.
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.
Muy buen video sabroso el Pata Negra cerdo .Exelente para el día de los padres.Felicidades .
thanks for sharing man! ... I am looking at cooking iberico ribs, and going to dial back things a lot after watching this.
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 👌👌
i find the iberico ribs
these ribs look killer! you videos have great Audio! can i ask what your using to capture it?
Hey Sebastián , love your channel brother! My question is where can I get this type of pork? I would love to try this meat!
Love your channel bro. First vid I saw was the beef cheeks and I subscribe right then.
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.
What happened to this host of the FOGO channel? What was his name and where did he go?
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?