Ingredients
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Main
If you're craving a next-level barbecue experience, this Smoked Chile Verde Rib Rack is the perfect fusion of smoky heat and tangy richness. Inspired by a beloved family recipe and made with Iberico pork, this dish layers bold grilled flavor with a vibrant, homemade chile verde sauce. Cooking it on your Kamado Joe® ensures even heat, deep smoke, and juicy, fall-off-the-bone meat. Whether you’re firing it up for date night or just want to break from the basics, this reverse-seared rib rack is the answer.
The Kamado Joe ceramic charcoal grill delivers precise heat control and moisture retention, making it perfect for reverse searing delicate cuts like Iberico pork. Plus, the ability to roast vegetables over open flame and maintain a consistent smoking environment gives your chile verde sauce authentic depth and complexity you simply can’t get indoors.
Instructions
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01
Rub the pork rack with all-purpose seasoning and chile seasoning. Set up your Kamado Joe for indirect cooking at 275°F and use the reverse sear method: smoke the ribs until they reach an internal temp of about 120°F. Then rest the rack before searing directly over the coals until the internal temp hits 135–140°F. Let rest again before slicing.
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02
While the ribs smoke, place your tomatillos, jalapeños, and onion directly on the grill grates. Roast until blistered and tender. Add to a pan along with garlic, chile de arbol, a pinch of bouillon, and just enough water to steam and soften the rest of the vegetables.
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03
Transfer everything from the pan to a blender along with the cilantro. Blend until smooth. Pour the blended sauce back into a saucepan and bring to a low boil to let the flavors concentrate.
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04
Slice the rested pork ribs between the bones. Nestle them into the simmering sauce and cook for just 1–2 minutes to combine—avoid overcooking. Plate and serve immediately.
