Anyone doing high-direct ribs at comps?

This evening I started exploring the world of bbq'ing directly (but high) over the coals, for ribs. The rack was one of the best I have ever cooked. Took forever (I kept the temp around 215 most of the time to avoid burning the rack), but worth the wait.

Any of you brethren doing high direct for ribs at contests? How about the rest of the categories? I know the method has a long history in bbq for briskets and whole hog, but I rarely see anyone outside of a few UDS acicionados taking this approach in competition.

Brett

Nearly all vertical smokers (including WSMs) use a pan to separate the fire frome the meat. One can take out the pan or other barrier (Eggs use plate setters, for example), but I do not know anyone who actually uses them that way for competition, and was hoping to get a sense of who does and what there experience is. UDS smokers are designed for high direct, but even there I do not know how many use UDS smokers for all four categories (ribs may be particularly tricky in this regard). I think there is a reason that most competitors do not cook high direct having to do with temperature control, the increased chance of having a grease fire, etc. If people have figured out how to cook high direct in competions while avoiding these problems, I just want to know what they are doing.

Bret