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Grilling and Smoking

Why You Won't Find This Old-School Type Of Ribs At BBQs Anymore By Laura Christine Allan Oct. 18, 2025 8:20 am EST

When you think of barbecue ribs, they tend to be sauced or dry-rubbed pork and beef. Cooked slow, smoked, and with dry heat, barbecuing has a very different outcome than just grilling . Texas, St. Louis, and the Carolinas all have their own barbecue style, but these places didn't always use cows or pigs for this dish. In truth, early American barbecue tended to feature goat or sheep instead.

While this may sound strange to you considering the gamey flavor goat or lamb can have, these meats have a longer barbecue history than beef or pork. Barbecue was first brought to the United States by Mexican influence, and then was strengthened by

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