Originally Posted by dudz
I have heard a lot about it doing ribs with high heat till they weep, How do you do it and at what temps for how long.. I am always curious about new techniques.
Here is a great video on that exact subject, by Pitmaster Donnie T. aka Brother barbefunkoramaque
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle