Iberico Rib Fingers from the BBQ
Winner 2024 
They’re incredibly popular right now: rib fingers from the famed Cerdo Ibérico. So yes, Ibérico rib fingers — also known as carne de costilla. Rib fingers are beautifully marbled strips of meat, carefully trimmed one by one from the ribs of the Ibérico pig. It’s the meat left on the bone after the filet has been removed. That leftover meat between the ribs? In Spain, they know exactly what to do with it — it’s turned into rib fingers by expert butchers. A real BBQ hit, now discovered by the masses. @balkonbbq used our rib fingers to whip up a killer BBQ dish — and of course, we’re more than happy to share it with you. Photo credits also go to @balkonbbq
Preparing Ibérico Rib Fingers
Place the Ibérico rib fingers in a bowl and add 2 tablespoons of olive oil. Rub the meat with a light layer of BBQ rub. Balkon BBQ used the All Purpose BBQ Rub by Grate Goods, but we went for the Fast & Flavoured All Purpose rub from No Rubbish. Just go with your favorite! Make sure the rib fingers are fully coated, then cover the bowl and let them rest in the fridge for about 2 hours so the rub can work its magic.
In the meantime, prep your BBQ for indirect heat and get it to a steady 110–120°C (230–250°F).
Cooking the Rib Fingers
BBQ hot and your rib fingers ready to go? Toss some applewood chunks or chips onto the coals. Place the rib fingers on the grate and let them cook low & slow for about 2 hours. Take them off the grill, baste with a generous layer of BBQ sauce, and put them back for another 30 minutes. They’re done when a skewer or thermometer slides through the meat like butter.
ENJOY!
