These Iberico Ribs with Tuscan Herbs Are Off-the-Charts Good!
In this video, Johan Magnusson of Big Swede BBQ will show you how to make Tuscan-Style Iberico St. Louis Ribs using premium pork from Campo Grande—cooked to perfection on the electric Crossray eXtreme Grill. These ribs are seasoned with classic Tuscan herbs and grilled with precision, letting the incredible marbling of the Iberico pork shine. The result? Tender, herb-crusted ribs with a golden char and deep Mediterranean flavor.
Watch now to see how electric grilling can deliver bold, wood-fired taste—and why Tuscan-style Iberico ribs deserve a spot at your next cookout!
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fennel seed rosemary thyme and a few other ingredients really brings these eberico ribs to the next level hey everybody Johan Magnus here Big Sweet Barbecue and today I will be making Eberico pork ribs from Campo Grande Tuscan style we’re going to open up the package with the Aberico St louis rib and just look at the tremendous intramuscular marbling we need to cook this low and slow to render the fat and elevate all the flavors we’re going to place 1 tbsp of fennel seed in a mortar then we want to add 1 tbsp of rosemary we want to add 1 tbsp of thyme we also want to add 1 tbsp of oregano now we want to crush the herbs and the seed in the mortar then we need to add half a tablespoon of roasted garlic also 2 tablespoons of your favorite salt pepper garlic rub we’re using our big sweet barbecue badass Texas we’re going to mix this thoroughly then we want to brush the rib with some cherry reduction or you can also use balsamic legs we’re going to season both sides of the rib heavily with the herb mix and then we want to let this marinade for 3 to 4 hours we’re going to set our grill to 250° then we want to place the rib inside we place the rib on an elevated rack with a pan underneath to keep the grill clean now we’re going to cook this until the rib reaches an inner temperature of 170° this might take a couple of hours when it hits 170 you want to spray it with some duck fat to keep it moist and then we’re going to increase the temperature of the grill to 325° we want to continue cooking this until the rib reaches an inner temperature of about 202 to 205° then we can remove it from the grill and let it rest for 5 to 7 minutes then we need to cut this into individual ribs and then these Tuscan style Earico pork ribs are ready to eat and that is how I make my Eberico pork ribs Tuscan style and I think the only thing left to do is to try this and see what they taste like and they look absolutely phenomenal [Music] so packed with flavors the herbs just bring out a lot of amazing flavor in the Americico pork and again perfect bite [Music] this is so good i hope you try it at home happy grilling [Music]