< img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2612796620445&pd[em]=&noscript=1" /> Grilled Iberico Ribs – JoyOuce

Grilled Iberico Ribs

Grilled Iberico Ribs

Iberico ribs are a gourmet treat known for their rich flavor and marbled fat. Grilling enhances their natural smokiness while a meat thermometer ensures perfectly cooked, tender meat. This recipe takes advantage of the rich flavor of Ibérico pork ribs and finishes them off with a delicious smoky glaze on the grill. Let's make restaurant-quality Iberico ribs at home.

Prep Time Cook Time Servings
20 mins 4 hours 3-5


  • 2 racks Iberico baby back ribs (about 3 lbs)

For the Rub

  • 1/4 cup brown sugar
  • 1/4 cup paprika (smoked or sweet, depending on your preference)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper (optional, for a kick)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • For the Glaze (optional):
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp Dijon mustard


    1. Sharp knife
    2. Cutting board
    3. Mixing bowls
    4. Grill with indirect heat setup (or smoker)
    5. Aluminum foil pan
    6. Spray bottle filled with water
    7. Instant-read meat thermometer


      step 1. Prep the Ribs
    • Pat the ribs dry with paper towels. This helps the rub adhere better.
    • Using a sharp knife, carefully remove the silver skin (membrane) from the back of the ribs. Slide the knife tip under the membrane, then grab it with a paper towel and pull it off slowly towards the bone.
      • step 2. Make the Rub
        In a mixing bowl, combine all the rub ingredients: brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper (if using), salt, and black pepper.
          step 3. Season the Ribs
          Generously coat the ribs on all sides with the prepared rub. Make sure to get the rub in between the ribs and onto the meaty portions.
            step 4. Set Up the Grill for Indirect Heat
            Prepare your grill for indirect heat by setting up a two-zone fire. Pile the coals on one side of the grill and leave the other side empty. Alternatively, on a gas grill, turn one burner on high and leave the other side off. This creates a hot zone for searing and a cooler zone for slow cooking.
              step 5. Preheat the Grill
              Preheat the grill to medium heat (around 300°F).
                step 6. Smoke or Sear the Ribs (Optional)
              • For a smoky flavor, place the ribs on the cooler side of the grill (away from the heat source) and add wood chips to the hot coals for smoking (if using a charcoal grill). Alternatively, you can pre-smoke the ribs in a smoker for 1-2 hours before grilling.
              • If you're not interested in smoking, sear the ribs quickly over direct heat on the hot side of the grill for a few minutes per side to get some caramelization.
                • step 7. Indirect Cook the Ribs
                • Once preheated, transfer the ribs, meaty side down, to the cooler side of the grill (or smoker).
                • Fill the aluminum foil pan with about 1 inch of water and place it under the ribs on the cooler side to help regulate temperature and prevent the ribs from drying out.
                  • step 8. Monitor Internal Temperature
                  • Insert the instant-read meat thermometer into the thickest part of the meat, not touching the bone.
                  • Close the grill lid and cook the ribs indirectly for about 1-2 hours, depending on the thickness of the ribs.
                  • Maintain a grill temperature of around 275°F-300°F.
                    • step 9. Baste Occasionally (Optional)
                      For added moisture and flavor, you can baste the ribs with a spray bottle filled with water every 30 mins or so during cooking.
                        step 10. Check for Doneness
                        After 1-2 hours of cooking, use the meat thermometer to check for doneness. The internal temperature of the ribs should reach 190°F-195°F for fall-off-the-bone tenderness.
                          step 11. Glaze the Ribs (Optional)
                        • In the last 15-20 mins of cooking, you can glaze the ribs for a sticky, sweet finish (optional).
                        • In a saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Bring to a simmer.

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