Iberico Pork Ribs: The Wagyu of Pork? | Mad Scientist BBQ
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- Опубликовано: 24 май 2022
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Хобби
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.
Sage advice. Had I only known, I wouldn’t have been messing them up for so long.
@@MadScientistBBQ And always remember to cook ribs fall of the bone
@@marcos.g6018 so true!
mmmmm smoky jerky ribs
@@MadScientistBBQ is this true?
Hi, being a spaniard who has been eating Iberico his entire life, I find funny that we call Waigu, "the Iberico for beef" 😀😀😀
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.
Nuce
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.
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!
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
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
Absolutely Amazing Thank You So Much for your Lessons for us all. 😎👍 I really appreciate it. Cheers 🍻
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.
Love this channel! Great vids!
Great content I’m def gonna try these ribs out.
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.
Loved the review!!
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!!
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?
Duuuude, I’ve been waiting for a workhorse pits video from you! Your videos are pushing me into the the stick burner world
LOVE my 1975t! About a year in with it and it is an incredible pit.
Would love to try these. Nice 👍
You're the best man, love these videos. Can we get a video on smoking a leg of lamb?
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!
Great content as usual. I am curious to see how the brazos cooks against the more high dollar pits.
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.
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
Pecan has always been my favorite wood to smoke with. Whether it be Beef, Lamb, or Poultry, pecan is wonderful.
“It reminds me of something”
“Ribs”. Hahahaha. I am craving some ribs now. Might have to pick some up for this weekend.
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 🎉🎉🎉
Haha thanks!!
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.
Cool vid, I too own/prefer Made In cookware, good stuff 👍🏼… Can’t wait for the Pit cook off video
This video dropped while I actively have pork ribs on the smoker. Love it!
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!
Nice! Just discovered pig wings. Love them
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.
Pig wings? Please do tell.
@@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.
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
Great show 😎👍
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.
Great bbq as always, Jeremy looking jacked too my guy has been working out haha
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.
It's good to see you getting your wife involved in the videos.
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.
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..
I’m now going out to buy some, thanks guys.
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?
Ooooo that looks delicious! 🔥
My word 12:51 is a masterpiece picture of ribs. My mouth was watering this whole video.
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!
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
Iberico ribs sound like heaven. My favorite cut of any meat is Iberico Secreto.
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.
Great vid, so glad to see your wife doing the tasting with you💜❤️😀
Can wait to see what your thoughts are on the millscale.
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
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
Grill some Secreto Iberico. As someone who lives in Spain, it's gonna blow your mind.
Looking forward to the full Workhorse review!
I wish you had thrown Berkshire rins in to the mix. I love Berkshire pork and it's affordable.
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.
Love the Withings, I've been with them for awhile
Costco does have awesome ribs, but after this I really wanna try the iberico ones! 🔥🔥
Looks so good.
They were great!
I recently made breakfast sausage with Iberico and it was fan-freakin-tastic!
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!
Jeremy you should try the Char Griller GrandChamp XD.It is great.now i have to find were to get these ribs.
Daaaaaamn those look so freaking good!!!
Also, do I have to join the patreon to get into the discord?
When will you be doing a review on the workhorse bbq pit?
Edit: lol didn't wait long enough in the video
Where did you find those ribs at? They look amazing nice job 👍
We need to see more of Erica! Love the smile!
Ha, finally we in Europe have something special for BBQ. Spain makes us proud!
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.
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?
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
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!
Thank God I ordered my Workhorse 1975t before you made this video. The wait times are going to explode now!
👍🏻
Mid December right now
Those are fine 🙂 ribs all of them again well done thanks God Bless
are you going to do a test cooking video on the new trager pellets line?
Dang those Iberico ribs are insanely juicy looking! I’ve never heard of them before. Did you get them at Costco? Great comparison and just using S&P for seasoning. Nicely done Jeremy! (I’ve been using Made In cookware for about a year, the 5 ply, great cookware.) cheers brother! Enjoy Memorial Day!
Iberico isn't something you'll generally find in a place like Costco, they're a high end import from france so you'll usually find them at specialty butchers or boutique grocery stores that specialize in imports, unless you're ordering them online in which case the same rules still apply, you just need to know what you're looking for ahead of time a bit better. It's named for the Iberian Peninsula, which comprises the part of Spain that's on the peninsula, as well as continental Portugal. It's going to most commonly be found at delis as "Jamón Ibérico", which translates to Iberian Ham, and is generally raised on a diet of acorns rather than grain or other feedstocks, which gives the meat a unique and rich flavor. Jeremy was right to compare them to Wagyu as well, the fat composition is similarly altered and the pigs themselves are a unique breed which has more intramuscular fat much like Wagyu does.
@@TheOriginalFaxoniberico is imported from France?
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.
Man you speak really good spanish 😂 "Iberico" Greetins from Venezuela
Been looking where I can get this here in the USA
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..... 😉
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.
Only ever heard of Iberico pork on Iron Chef America. The judges acted like they hit the lottery.
So. Do we have to wait till you get your own Workhorse Pit for the full review and the “smokeoffs” between the different pits, or will you be using the one that was lent to you for those videos? If we have to wait till you get your own, how many months away are you from receiving yours?
Love your channel and content. Keep up the excellent work. Smoke on. 🇺🇸🍺
My Workhorse pits arrives this Saturday and it has been nearly 7 months. They are in the process of acquiring a bigger building and to help the lead time. But the company keeps growing so it will likely still be a 6 month wait or so.
During the glaze, did you just rub the sauce on and continue cooking on the open foil?
Dang, those ribs looked good!
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?
What's the interval of spraying you're doing? Iberico, bro that's some fancy pork right there!
Are you spraying with straight ACV or is it diluted with water?
I can't wait for you to cook on a Shirley.
Iberico ve Duroc next! Ohhhhh, do that head-to-head when you do the four-smoker battle! Why no Chudpit 115?!?
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.
I’m trying to picture what a ribless pig would look like….
@@andrewkalydy6108 Came here to say this 🤣
I’ve been on the Franklin BBQ smoker waiting list for over a year and still haven’t heard anything from them.
Have a great MM Weekend 😋
Best ribs in the game😋👌
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….)
You should try Mangalica breed - if you can find it.
Anyone knows where I can get iberico pork here in Australia?
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?
I was wondering when we'd see smoked Iberico anything on your channel
Did I miss what pit you were cooking on? I went back and still didn't catch the name.
Just curious have you thought of cooking them in a different method since they are more fatty like how yiu would definitely cook a wagyu steak different than a regular steak, as maybe a higher temp for shorter time? or lower temp for longer time... just curious on thoughts on that. Think it would be cool to know, all those ribs looked fire tho 👌🔥🔥🔥
Iberico ribs? You Sir are a Boss.
Jeremy, your ribs look awesome, u are a true Pitmaster.
Hahahahaha. This looks like an interaction between my wife and me.... I'm betting my wife would like the normal ribs more also.
Now we need some Iberico Pork Tallow.
South Chicago packing already makes it