Iberico Racks, of Bellota quality, getting grilled on my Big Green Egg. We flavor them with salt, ground cumin and dried tarragon. Yum!
Servings 2
Ingredients
- 1 lb Iberico racks
- 1 tsp salt
- 1 tsp ground cumin
- 2 tsp dried tarragon
- 2 tsp canola oil (or other neutral oil)
Instructions
- This is a full rack of pork chops from the Iberia pig. It comes in three qualities: Cebo, Recebo and Bellota, where Bellota is the best. That’s the one we’re cooking today. It takes very little preparation, it’s mostly about flavoring. Since the meat is of such good quality it doesn’t need a long time tenderizing on the grill.
- Start by rinsing the meat with cold water, and then pat it dry with a paper towel. Sprinkle the salt and ground cumin, followed by a light drizzle of oil. Use a neutral oil like canola. The oil is just to make the tarragon stick, as well as carry its flavor. Place the meat in the fridge for a few hours, either on a plate or in a plastic bag.
- Since this meat is of such high quality we’re gonna grill it at slightly higher temperatures, around 300° F.
- Fire up your grill, prepare it for indirect grilling. Have it running at 300° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear.
- Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers.
- When the racks reach an inner temperature of 140-144° F they’re done. At 300° F this usually takes 1-1.5 hours. Remove them, wrap in aluminum foil and a towel, and let them rest for 10-20 minutes before serving.
