Quick Ribs ('Vous) v. Slow Ribs

[biggreenmatt]

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.

[_John_]

Have not done them, so I am interested in what results you come up with. Take notes!

[Marauderer]

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.

[W.A.]

I think the Vous smoker machine is more a part of the success than the temp.