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Unread 10-23-2011, 11:06 PM   #4
Got rid of the matchlight.
sspotts's Avatar
Join Date: 09-15-11
Location: Plymouth, MI
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I've done ribs both ways. I like the texture of the meat better at high temp, but I agree with Grillman. You get more smoke flavor with low and slow.
Black 22" OTS, Brick Red Performer, Black SJS, Red SS Performer, Copper OTS, Blue SJG
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