Smoked Iberico Ribs with Elevated Pasta Salad Recipe

1. Remove the membrane from the back of the ribs, if not already done, and season with a mixture of salt, pepper, and garlic. Allow the ribs to dry for 30 to 45 minutes in the fridge. 
2. While drying, set up the barbecue by lighting a half load of charcoal using your chimney starter, and layering your favorite smoking wood with unlit charcoal around the inside of your charcoal grill. Pour the lit charcoal at one end of the unlit charcoal. This will slowly light the remaining charcoal, allowing you to cook for longer periods of time. Preheat the charcoal barbecue to between 200°F and 225°F (93°C and 107°F).
3. Once heated, place the ribs over the unlit side of the grill to gently smoke for 60 to 120 minutes, spritzing with apple juice every 25 to 30 minutes. 
4. Check the temperature of the ribs when you baste using a digital thermometer. You want to cook the ribs to between 190°F and 203°F (88°C and 95°F). If they have not reached temperature, feel free to wrap them in foil and continue cooking. 
5. When they are nearly done, combine the BBQ sauce and ¼ cup of apple juice. Place them in an oven-safe pot or pan and place that close to the heat on the charcoal grill. 
6. Once done, you can unwrap the ribs, serving as is or glaze them lightly with the BBQ sauce and move them over direct heat for a few minutes. You can also cut the ribs into servings and serve the sauce as a dip. 

Elevated Pasta Salad:

1. For the pasta salad, set a pot of well-salted water to boil and once boiling, cook the pasta according to the package instructions to achieve al dente. 
2. Drain and rinse the pasta in cold water. Set aside to completely cool. 
3. In a bowl, combine the mayonnaise, sour cream, pickle juice, mustard, and dill. In a separate bowl that is much larger, combine the celery, red pepper, shallot, cheese, and fold in the pasta. Add the dressing and fold until everything is well coated. Taste and season to your liking. 
4. Chill the pasta salad until it is time to serve. 

PRO TIP: When at a potluck or event where a fridge isn’t readily available, find two bowls that nest easily. Better still, ensure the smaller of the two bowls has a lid. Fill the larger bowl with ice and set the bowl with your pasta salad inside. The lid will keep the cool in the pasta salad and the pests out. 

This recipe with lightly Smoked Iberico Ribs and Elevated Pasta Salad is definitely a picnic must-have. Lightly seasoning and smoking the ribs allows the immense quality and flavor of the pork to shine brightly. Also, summer potlucks are no problem for you if you bring this pasta salad. People will be clamoring for the recipe. What are your favorite potluck and picnic go-to recipes for the barbecue? Share your BBQ picnic recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!