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Fascinated by the quick-smoke Memphis version of the ribs a la Rendezvous. Love that it thumbs its nose at the low-and-slow mantra, but more importantly, I love that at higher temperatures, it's easier to do a mixed-grill plate with product that doesn't need low-and-slow, like poultry, for which low-temp cooking does little.
Question is the learning curve- and the taste.
How do the quick-smoke ribs compare to the low and slow versions? Is it trickier than low-and-slow?
Putting some ribs and chicken on the BGE for supper tonight; anecdotal evidence and suggestions warmly appreciated.
Weber S470 with smoker box and insulated custom cover
RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
GMG Davy Crockett Wifi
Blackstone 1575
Seville Classics Rolling Workbench
Grill Grates searing kit
(2) Maverick ET-732
Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
PickleMeister
Pampered Chef Knives
All Clad BD5
Tyent Water Ionizer
I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.
I have had my best results with low and slow. I have the most positive comments with low and slow. But, I am interested in your results and look forward to them.
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