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.
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.
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