🐖 Rotisserie Iberico Pork Rib Rack

This is the Wagyu of pork.

Iberico de Bellota pork is buttery, rich, and deeply marbled, raised on acorns for unmatched flavor. When you season it with Bartlow’s All Y’all a blend of (pepper, garlic, and salt) and finish with a bright, herby chimichurri, it becomes one of the most luxurious bites you can pull off the grill. We decided to use the rotisserie for this recipe but you can direct grill or reverse sear.

🐖 Rotisserie Iberico Pork Rib Rack

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Ingredients

🧂 Ingredients
• 1 Iberico de Bellota Pork Rib Rack (2.5–3 lbs)
• 2 Tbsp Bartlow’s BBQ All Y’all Seasoning
• 1 Tbsp olive oil
For the Chimichurri:
• ½ cup fresh parsley, finely chopped
• 2 Tbsp fresh oregano (or 1 tsp dried)
• 4 cloves garlic, minced
• ½ tsp red chili flakes
• ¼ cup red wine vinegar
• ½ cup olive oil
• Salt & pepper to taste
• Optional: squeeze of lemon or lime for brightness
or use store bought rub
⸻
🔧 Equipment
• Kamado Joe (or any ceramic grill)
• Instant-read thermometer
• Optional: Joetisserie for even roasting

Directions

🔥 Instructions
Prep the Pork
Pat the Iberico rack dry with paper towels.
Lightly score the fat cap in a crosshatch pattern to help the fat render.
Rub with olive oil and season generously with All Y’all — the garlic and pepper base pairs perfectly with Iberico’s natural richness.
Fire Up the Grill
Heat your Kamado Joe to 350°F for live fire cooking.
Add a small chunk of oak or cherry wood for a clean, subtle smoke. Optional.
Roast
Place the rack bone-side down (or mount on the Rotisserie).
Roast for about 45 minutes, or until the internal temp hits 130–140°F.
You’ll see the fat slowly crisp and baste the meat as it spins or roasts.
Rest & Slice
Rest the roast for 10–15 minutes before slicing.
Slice between the bones into thick, juicy chops — it’ll look like a pork prime rib.
Top with Chimichurri
Spoon your fresh chimichurri over the warm slices.
Watch that bright green color pop against the deep red marbling.
Take a bite… and probably rethink everything you knew about pork.