Iberico Rib Fingers – The Hidden Treasure Of The Iberico Pig

To discover the very best of Iberico pork, you do not always need to choose the famous secreto, pluma, or presa.

Iberico Rib Fingers are also among the most flavorful cuts produced by this exceptional breed.

These delicious strips of meat are carefully cut from between the ribs of the Iberico pig and combine an intense pork flavor with remarkable juiciness.

The result is a cut that is highly appreciated by BBQ enthusiasts and lovers of authentic Spanish cuisine.

From The Famous Pata Negra Iberico Pig

The Iberico pig enjoys a unique reputation throughout the world.

It is often described as the Wagyu of the pork world, and for good reason.

Its natural marbling provides:

• more flavor

• more juiciness

• a tender texture

• a distinctive nutty note

These characteristics make Iberico pork fundamentally different from conventional pork.

Even the simplest preparations deliver exceptional results.

What Exactly Are Iberico Rib Fingers?

Rib Fingers are flavorful strips of meat located between the ribs.

Because these muscles are constantly used, they develop an exceptionally rich flavor.

At the same time, the fine marbling ensures the meat remains wonderfully juicy throughout cooking.

As a result, Iberico Rib Fingers combine the best of both worlds:

• the flavor intensity of slow-cooked meat

• the juiciness of premium Iberico pork

A True BBQ Favorite

More and more kamado and barbecue enthusiasts are discovering the qualities of Iberico Rib Fingers.

They are extremely versatile and can be prepared:

• low & slow on a smoker

• indirectly on a kamado

• directly over hot coals

• on a plancha

• in the oven

Perfect For Low & Slow Cooking

Iberico Rib Fingers truly shine when cooked slowly.

During cooking, the connective tissue gradually breaks down while the intramuscular fat slowly melts.

The result:

• melt-in-your-mouth meat

• deep, rich flavor

• a beautiful bark

• irresistible juiciness

For lovers of authentic barbecue, they are an absolute must-try.

Why Is Iberico Pork So Highly Prized?

Top restaurants around the world use Iberico pork because of its unique qualities.

The combination of flavor, juiciness, and texture makes it one of the most highly regarded pork breeds in the world.

Anyone who has tasted genuine Iberico pork immediately understands why it enjoys such an outstanding reputation.

Storage

Refrigerator

After thawing, store below 6°C (43°F).

Consume before the indicated use-by date.

Freezer

Perfectly suitable for long-term freezer storage.

For optimal quality, we recommend a maximum storage period of 6 months.

FAQ – Frequently Asked Questions

What are Iberico Rib Fingers?

Iberico Rib Fingers are flavorful strips of meat located between the ribs of the Iberico pig.

They are known for their rich flavor, fine texture, and exceptional juiciness.

What breed do these Rib Fingers come from?

These Rib Fingers come from the famous Spanish Iberico pig, one of the most highly regarded pork breeds in the world.

Why do Iberico Rib Fingers taste different from regular spare ribs?

The Iberico pig has unique marbling that provides more flavor, more juiciness, and a distinctive nutty character.

Are these Rib Fingers delivered fresh?

These Iberico Rib Fingers are delivered:

• frozen

• or at a slightly negative temperature

This ensures optimal quality during storage and transport.

BBQ Recipe – Low & Slow Iberico Rib Fingers On A Kamado Or Smoker

Ingredients

• 1 KG of Iberico Rib Fingers

• Coarse sea salt

• Freshly ground black pepper

• Optional: your favorite BBQ rub

• Optional: smoking wood (cherry, oak, or whisky wood)

Step 1 – Preparation

Remove the Rib Fingers from the refrigerator approximately one hour before cooking.

Pat the meat dry with paper towels.

Lightly season with coarse sea salt and freshly ground black pepper.

For a stronger BBQ flavor, apply a light layer of BBQ rub.

Step 2 – Prepare The BBQ

Preheat your kamado, smoker, or barbecue to a stable temperature of approximately 120°C (250°F).

Set up for indirect cooking.

Optionally add a small piece of smoking wood for additional flavor.

Step 3 – Low & Slow Cooking

Place the Iberico Rib Fingers in the indirect cooking zone.

Close the lid.

Allow the meat to cook slowly for approximately 2.5 to 3 hours.

Check regularly to ensure the temperature remains stable.

Step 4 – Build The Bark

After approximately 90 minutes, a beautiful bark will begin to form.

If desired, lightly spray the meat with water every 30 minutes to encourage additional smoke adhesion.

Step 5 – Finishing

When the meat has developed a rich color and feels tender, briefly grill it over direct heat.

Grill each side for approximately 1 minute to create extra caramelization.

Step 6 – Resting

Remove the meat from the barbecue.

Allow it to rest for 10 minutes under a loosely placed sheet of aluminum foil.

This allows the juices to redistribute evenly throughout the meat.

Step 7 – Serving

Cut the Rib Fingers into bite-sized pieces.

Serve with:

• grilled vegetables

• coleslaw

• potato salad

• fresh chimichurri

Or simply enjoy them on their own with a pinch of coarse sea salt.

The Result?

Incredibly juicy Iberico Rib Fingers with intense flavor, subtle natural sweetness, and a texture that will elevate any barbecue experience to the next level. 🥩🔥🇪🇸