Ibérico St. Louis Ribs

Good for flavor, not much meat

We have had great success using these ribs as a base in paellas. They are rich and fatty and give flavor to everything they touch. On their own (like smoked american style bbq), we found them too rich, too fatty, and with very little meat.

Ribs are cut too thin

Used a recipe suggested from the information I could find on your site. I smoked it but it was too long of a cook at suggested 3 hours at 250 degrees and was burnt on exposed rib ends and the rest of it was very chewy.