Iberico 4 Rib Rack on the PK Charcoal Grill

There’s just something special about firing up the PK charcoal grill with some Royal Oak Charcoal. The smell of the coals, the sizzle of the fat dripping, and that smoky flavor you can’t get anywhere else. So when my latest cold-shipped box from Campo Grande showed up with an Iberico 4 Rib Rack, I knew exactly what I was cooking. These cuts are often called the “wagyu of pork,” and once you taste them, you’ll understand why. Juicy, rich, and packed with umami, this rack turned into one of the best pork cooks I’ve done on the PK.

In this recipe, I’ll walk you through:

• Why Iberico pork is perfect for the charcoal grill
• The simple rub combo I used for layered flavor
• The best wood chunks to boost that smoky profile
• Step-by-step instructions for a two-zone charcoal cook
• Pro tips, FAQs, and my final thoughts on why you need to try this

Let’s get started!

Why Make Iberico 4 Rib Rack on the PK Charcoal Grill?

Because Iberico pork isn’t your average chop. The marbling melts down and drips into the coals, creating that unmistakable flavor you can only get from charcoal grilling. Cooking them like bone-in chops takes advantage of both the grill’s sear and its steady indirect heat.

• Charcoal + Iberico = Magic – The fat dripping into the fire builds a depth of smoky flavor that’s hard to match.
• Perfect Texture – Sear for a crust, then finish low-and-slow to 145º for juicy, tender pork.
• Show-Stopping Flavor – The wagyu-level marbling makes every bite rich and unforgettable.

Ingredients

Meat

• 1 Campo Grande Iberico 4 Rib Rack

Rubs & Seasonings

• 2 tbsp Rock’s Coffee Rub (or your favorite savory rub)
• 2 tbsp Rock’s Hey Boo! Honey Rub (or a sweet pork rub)

Best Charcoal for Charcoal Grilling

• Royal Oak Lump Charcoal – Made from all-natural hardwood, it burns hot and clean for bold, smoky flavor.
• Royal Oak Briquets – Uniform briquets crafted from hardwood charcoal for consistent heat and longer burn times.

Step-by-Step Instructions

Step 1: Prep the Rib Rack (10 minutes)

• Remove the Iberico 4 Rib Rack from its packaging and pat dry.
• Slice between each rib bone to create 4 thick, bone-in chops.
• Season with Rock’s Coffee Rub first, then add Hey Boo! Honey Rub for a layered sweet-savory flavor.
• Let sit while you light the grill.

Step 2: Light the PK Grill (15 minutes)

• Set up a two-zone fire from some Royal Oak Charcoal with hot coals on one side and a cool zone on the other.
• Add a chunk of your favorite wood to the hot side for smoke.

Step 3: Sear the Chops (5 minutes per side)

• Place the pork chops directly over the hot coals.
• Sear both sides until a nice char forms, about 4–5 minutes per side.

Step 4: Finish Over Indirect Heat (10–15 minutes)

• Move the chops to the cooler side of the grill.
• Close the lid and cook until internal temperature reaches 145°F.

Step 5: Rest and Slice (5 minutes)

• Remove from the grill and rest for at least 5 minutes.
• Slice and serve hot.

Quick Recap

• Slice rib rack into 4 bone-in chops.
• Season with Coffee Rub + Honey Rub.
• Set up a two-zone Royal Oak charcoal fire.
• Sear over hot coals, then finish to 145°F indirect.
• Rest and enjoy juicy, flavorful Iberico pork.

Pro Tips

1. Two-Zone Setup Is Key – Gives you both the sear and the gentle finish without burning.
2. Layer Your Rubs – Savory plus sweet brings out the best in Iberico pork.
3. Don’t Overcook – Pulling at 145°F keeps the pork tender and juicy.

FAQs

Q: What makes Iberico pork different from regular pork?
A: Iberico pigs are pasture-raised in Spain and known for their marbling, often compared to wagyu beef.

Q: Can I cook the rack whole instead of cutting into chops?
A: Yes, but cooking as individual chops gives you more surface area for rub and a better sear.

Q: Do I have to use a PK Grill?
A: No—you can use any charcoal grill. The PK’s airflow and two-zone setup just make it extra easy.

Q: What sides pair best with this?
A: Roasted potatoes, grilled vegetables, or even a simple salad work great.

Q: What’s the best way to reheat leftovers?
A: Reheat gently in a covered pan with a splash of broth or BBQ sauce to keep them moist.

Final Thoughts

Cooking this Iberico 4 Rib Rack on the PK Charcoal Grill reminded me why I love charcoal grilling so much. The combination of smoky coals, wood chunks, and Iberico marbling created juicy, rich pork that tasted like a high-end steakhouse dish. Slice them like bone-in chops, give them a good sear, and finish indirect—you’ll be hooked after the first bite.

Ready to fire up the PK? Grab an Iberico rib rack, season it right, and let the coals do their magic.