--- title: "Iberico Rib Fingers | Premium Pata Negra BBQ Pork | Gustor" canonical_url: "https://gustor.eu/en/meat/iberico-rib-fingers-3" locale: en meta: description: "Iberico Rib Fingers" "og:description": "Premium Iberico Rib Fingers from the famous Spanish Pata Negra pig. Richly marbled, incredibly juicy and perfect for BBQ, kamado, smoker or oven cooking. Delivered frozen or at slightly negative temperature." "og:title": "Iberico Rib Fingers | Premium Pata Negra BBQ Pork | Gustor" --- Home page accountshopping-cart /account /shopping-cart # Iberico Rib Fingers ![green-label](https://gustor.eu/_vercel/image?url=%2Fimages%2Fassets%2Fclean-label__green.png&w=320&q=100) [5.0/5 (8 Comments)](https://gustor.eu/en/meat/iberico-rib-fingers-3#reviews) Gustor Iberico Rib Fingers are flavorful strips of meat cut from the famous Spanish Pata Negra Iberico pig. Their exceptional marbling creates outstanding juiciness and rich flavor. Perfect for low & slow BBQ, kamado, smoker, plancha or oven cooking. Delivered frozen or at slightly negative temperature to preserve maximum quality and freshness. - Iberico Rib Fingers 1kg€26.10~~€29.00~~This option is out of stock - Iberico Rib Fingers 0,5kg€13.05~~€14.50~~ # **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. --- #### Additional Product Information allergens No allergens! ingredients Pork STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 8 days after delivery. In the freezer, the meat can be stored for up to six months. ### preparation # **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. 🥩🔥🇪🇸 ## Sitemap See the full [sitemap](/sitemap.md) for all pages.