You know Jamon Iberico – What about Iberico Pork Baby Back Ribs?

[Music]today I’m going to cook a vehicle babyback and sundry style pork ribs for youa beer occurs also known as the PATANegra their pigs that are fed on a dietof acorns and the meat is absolutelydelicioussome even say it’s the value of pork[Music]when I’m smoking meat I always prefer touse the Fogle super premium charcoal itbrings these big chunks of charcoal theyburn a long time and a low for betterairflow and the best is you can simplysnap out this charcoal when you’re doneand then reuse it later again and againI’m adding peach wood to the charcoaltoday peach is sweet and mild and givesa fantastic smoke flavor for these porkribs[Music][Applause][Music]and here’s the star of the show pataNegra Iberico pork ribs the blackIberian pigs roam freely in southernSpain and Portugal they forage and feaston a diet of acorns that gives the meata unique nutty and rich decadent flavorI’m going to prepare these he buracoribs just like it with any other porkrib I’m going to trim and round theedges a bit and remove the membrane andit is a way to do this is using a papertowel[Music]first of all we want to be using yellowmustard as a binder for the grub it willcook off and you won’t have any of thosemaster flavors but it will help the rapto stick well big shout out here to myfriend James Cruz who won third placeribs at Memphis in May last year and Icalled him up yesterday and he gave me acouple pointers for the rap I’m going touse a traditional barbecue porpora thefull ingredients and the description asalways I love the great color thepaprika in the rub gives the pork[Music]I’m smoking these ribs at 250 degreestoday[Music][Music]after about an hour I’m spritzing themwith water to give them moist andprevent them from drying out I also liketo rotate the grades why well you needto know you smoker most smokers have hotspots so unless you rotate the meat yourrisk drying it out overcooking it insome areas and not being done in othersand that’s why you want to rotate themeat every hour or so[Music]after about two and a half hours on thesmoker these ribs look amazing to behonest these amiracle ribs might havebeen done at this stage the meat isdifferent from normal pork ribs and athing I’ve overcooked their vehicle fromthe stage on however for normal porkribs after about two and a half threehours you want to take off your ribs andwrap them in aluminum foil you can addapple juice sugar butter honey and evena little bit more rub and then placeyour ribs back on the smoker for anotherhour to finish them the ribs are donewhen you grab two and they easily pullapart with no effort if they’re notthere yetjust put them back on and cook them alittle bit longer it’s barbecue afterall and that means it’s done when it’sdone don’t rush the process all rightguys our miracle baby bag and and SanLuis style ribs are readythanks for coming again bit Oh what doyou think man this looks what do youthink what do you think firstimpressions collar looks beautiful yeahthis hello some look a bit darker thisthis one looks mahogany dad San Luis theribs looks amazing and look at this likeI don’t know if there’s such a thing asa bend test with ribs I like to thinkthere’s right looks pretty amazing thisdig right in before the rain comes downas look at this clean of the bone supernicebut doesn’t just fall all right let’s gofor the bite whoa Nolook at this city no of the bone but agreat amount of bite to it another placema’am so here’s the thing right I wentlike I treated these ribs like a normalbarbecue ribs this could have come outof Walmart you know Smithfield thischeapest Smithfield ribs you can find inWalmart and I would have put that samewrap on it and I have to say it doessort of taste a little bit like thatlike I don’t I would have expected youknow after we did the yeah you wanted tokind of feel that an incredible meatyflavor again and really the intensenessof the barbecue rub although it’s notit’s no crazy intense like it’s notcrazy it’s nice but that’s what you feelthey see it’s it’s it’s Americanbarbecue rub ribs basically it’s alittle bit ashamed you know happeningfeel they’re really or the really verycottage yeah in this Ridge well theseare fantastic ribs but maybe could havebeen better by going salt and pepper alittle bit more basic but yeah you knowyou guys lived through us you learnthrough our mistakes so don’t do don’tdo don’t over kill it this time don’t dowhat we’re doing do better and you knowlet us know what you think you know letus know what you think about this cookin the comments below and you know eventhough we messed up don’t forget toshare with your friends give us a likeand subscribe to our Channel see youguys next week next was gonna be a goodonenext week we’re going to do a berry cokeworkshops it’s gonna be pretty amazingyeah alright see you guys next week bye[Music]