Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Just rub it in (our faces)....My butcher sells in the $9 range where i live.
Not trying to rub in to anyone. Just trying to show how common they are here. Personally I'd take a rib roast any day.
I use regular red bricks all the time in my gasser to make it into an oven. Baked lasagna last Sunday. I have fire bricks but I reserve them for when I have the oxy\acetylene fired up which generates Temps in 3500 range. Red bricks will be fine.
I'd been using starter cubes for all the years I've had my Eggs, just recently tried a MAPP torch, and even though I do NOT like the showers of sparks that sometimes blow around (the first time I wore my normal glasses, but ever …
The ribs are really just a a cut up butt roast so you need to cook them kinda low and slow. The chops are from the loin which is a lean cut so you'll want to cook them hot and fast. So my suggestion would be to put the ribs for an hour at around 25…