Pork ribs has become our favorite dinner. I just love the meat that sticks to the rib, it's juicy, tender and most of all very tasty. That is the work of my husband perfected after years of grilling baby back or pork ribs. He loves grilling a lot. Almost every night he does it no matter what the temperature is outside.
He cooks the ribs slowly in a traditional Japanese way of cooking meat by using a Kamado (grill efficiently retains heat, locking in moisture and flavor. You can even smoke for 20 hours at temperatures as low as 180 degree Fahrenheit, or turn up the heat to more than 500 degrees Fahrenheit for perfect searing.)
.... picture above is his Kamado -- the one in orange and yellow egg-shaped thing....
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