• Course


  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    20 minutes

  • Cook time

    145 minutes

  • Total

    165 minutes

  • Amount

    4 persons

Grilled ribfingers in a bowl with garnish

Have you ever eaten Iberico rib fingers? This is the meat that sits between the ribs of the pig and is therefore nothing more or less than spare rib meat, but without the bones. Once you have tasted them when cooked in the Big Green Egg, we are certain that you will put this delicious pork from your kamado on the menu more often. Iberico meat is famed for its beautiful marbling, with veins of fat running through the meat. This makes the result wonderfully tasty and juicy. A delicious snack for when family or friends come over.


Rib fingers

  • 1 kg Iberico rib fingers
  • 2 tbsp olive oil
  • 1 tbsp madras curry powder
  • 1 tbsp smoked paprika powder (sweet)
  • 1 tbsp coarse sea salt
  • 2 cloves of fresh garlic
  • 1 sprig of thyme
  • 1 sprig of rosemary


  • 2 tbsp black bean and garlic sauce
  • 2 tbsp oyster sauce
  • 2 tbsp ginger syrup


  • 7 chive stalks
  • 1 tsp sesame seeds


  1. Ignite the charcoal in the Big Green Egg and heat to a temperature of 180°C.
  2. Meanwhile, place the rib fingers on your worktop. Drizzle the rib fingers with the olive oil and mix well. Mix the paprika powder, curry powder and sea salt, and rub the rib fingers with the flavouring.
  3. Peel and finely chop the garlic. Remove the leaves from the thyme sprigs and the needles from the rosemary, and chop finely. Mix the garlic and herbs into the rib fingers.


  1. Distribute the rib fingers on the Half Perforated Cooking Grid. Sprinkle a handful of Hickory Wood Chips on the glowing charcoal and insert the convEGGtor with the Disposable Drip Pan on top and the Stainless Steel Grid. Place the Half Perforated Cooking Grid on top of this and close the lid of the EGG. The temperature will drop to around 140°C; maintain this temperature. Leave the rib fingers to smoke and cook for approx. 2 hours.
  2. Remove the grid with the rib fingers from the EGG and place the meat in an oven dish. Heat the EGG to 180ºC.
  3. Mix the ingredients for the glaze and brush the rib fingers with it. Place the oven dish on the grid and close the lid of the EGG. Finally, cook the rib fingers for approx. 15 minutes, brushing them with the glaze two or three more times. In the meantime, finely chop the chives for the garnish.
  4. Remove the rib fingers from the EGG, place them on a plate and sprinkle with the chives and sesame seeds.

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