Magical pork treat!
This is a recipe for grilled Iberico pork rib roast in ceramic kamado grill and rotisserie.
Iberico pork is good old friend of mine. It is not the cheapest choice, but always worth it. Rib roast, however, was new cut for me. This one was 3,3lb (1,5kg) piece.
Iberico Pork is said to have tender nutty flavor due to its natural diet of eating acorns. In my experience, it sure has. Meat is also somewhat more dense than average pork. I am not saying Iberico is better than some other breed. It is different and unique, and that is why I like it.
I seasoned the rib roast with olive oil, black pepper and salt. This time I decided to cook it in rotisserie in my Monolith kamado.
Rib roast went through the skewer and onto the grill. As I was grilling with rotisserie, direct heat was the method. Temperature inside the grill was 300°F (150°C) and pork temp was close to 40°F (5°C) when I started.
Total grilling time was about one hour. You can see temperature curves at the end of this story.
Internal temp of the Iberico Rib Roast was 140°F (60°C).
I still wondering the magic of rotisserie. Every time I spin something on it, end result is juicier than ever. Well, maybe I stop thinking and just do it.
Works. Every. Time.