Bobby Flay Rib throw-down with pit-master Ed Michell
Did anyone watch the Bobby Flay Rib throw-down with pit-master Ed Michell? It took place in the Carolinaís. Ed Michell gets his smoker ďsuper hotĒ, then he cooks his ribs 20 minutes on each side. He adds his sauce and cooks for just a few more minutes. Thatís it! Ed won the throw-down.
This is crazy talk. Does anyone else do it this way?
FYI, I think Bobby cooked his for about 9 hours. I canít remember. Iím pretty sure he was driving with the ribs cooking on the gas trailer smoker. Maybe Iím wrong but, thatís the way I thought I saw it. Then Bobby used a Weber Ranch to put the sauce on the ribs.
Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732