Truffle Iberico Rack
Ingredients for 4 servings
- 1 rack of Iberico pork (or similar)
"Truffle Shuffle" by Rock'n'Rubs
Preparation
Step-by-step instructions
- 1
Preparation
Pat the Iberico rack dry and trim (remove any loose fat and sinew). Let it come to room temperature for 15–30 minutes.
- 2
Season
Generously rub “Truffle Shuffle” all over, making sure to get it into any cuts and between the bones. Let it sit briefly.
- 3
Set up the grill/oven
Prepare for indirect heat at 160–180°C (oven: 170°C top and bottom heat). Insert the core temperature probe.
- 4
Cook (indirect heat)
Place the rack with the fat side up in the indirect heat zone/on the grill grate. Cook until it reaches an internal temperature of 60°C (for juicy, medium-rare doneness).
- 5
Crust/Color (optional)
For extra roasted flavors, briefly sear the rack directly over high heat at the end (30–60 seconds per side).
- 6
Let rest
Remove from the grill and let rest, covered, for 5–10 minutes (this allows the juices to redistribute).
- 7
Slice & Finish
Slice into cutlets and, if needed, add a pinch of "Truffle Shuffle" for extra flavor. Serve immediately.
Tip for a truffle-parmesan crust:
Mix 2 tbsp of "Truffle Shuffle" with coarsely grated Parmesan. During the last 10 minutes of cooking, spread the mixture thinly over the fat layer and carefully broil until golden.
Oven alternative:
Cook on a rack over a drip tray at 170°C until the internal temperature reaches 60°C; optionally, finish briefly under the broiler (top heat) for color.
