The Virginian
Knows what a fatty is.
- Joined
- Nov 27, 2007
- Location
- Arlington, VA
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
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