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Originally posted by doggydaddy

Great shots of the BBQ. I am a BIG fan of lamb ribs and I know that goat has a similar taste that is even milder, but very flavorful.
I have some beef ribs in the fridge waiting to be cooked and today is the day. I think that I will be shooting for a Hawaiin/Korean style.

Your ribs look very, very good with a great smoky red ring. Your Big Egg is well used by you, and heck, you seem to have a well set-up kitchen too. It is odd that you do use a Big Egg, it seems like a Californian thing. Isn’t it Texan state law to use a New Braunfels?

mark

Mark. I have a Kamado. It’s from West Sacramento. I had it shipped to Texas. I live by the coast so those New Braunfels rust out easily. The Kamado is Fire concrete and the parts are stainless steel. I have another pit that is 100% stainless steel . I’ll fire it up soon and make a video.. enjoy your ribs…[:)]