Originally Posted by Vision
Why? Is this some new form of cooking...a mix between direct and indirect cooking?
John's idea of a stationary rotisserie is about the best explanation there is. I've also come to think of it as this; the Pit Barrel, being smaller than a standard UDS (30 gal vs 55 gal) and with burning a hotter fire (275-300*), both combine to create a very stable cooking chamber. The 30 gal size radiates heat throughout the entire cooking area to provide a very even cook. You have radiant heat from the fire, sides, and top lid of the drum which all attribute to help keep a very even cook environment.
Yes, ribs do char a little bit on the end closest the fire but they are not burned or ruined, at least not by my definition. They just have a bit more bark than the rest of the slab. If the extra bark isn't your cup of tea, the easy solution is to cut and hang half slabs.