food-bev Beef Plate Ribs

[TNKS]

It just takes acouple runs to get the hot and fast down pretty solid
Ive done many and they are all great in the 20lb class.
BUT! I dont get the really good bark of a 12-14hr slow roll @ 230-250*F
Burnt ends smash out wonderful with either process
I only watch internal with the hot and fast,traditional slow roll takes care of itself

maybe.. every time things seem simple you get someone like Myron Mixon winning comps doing hot and fast cooks. 
 
There is something to be said for the skill of the craftsman .     A carpenter doesn't need to know how a tree grows to make something beautiful. 

 

[Ashen]

yeah.. I have tried most variations  .   low slow , no crutch ,no shortcuts is gold standard for me though. 

 

[Mikes]

Great minds think alike. Almost smoked some today...baby backs instead.

http://thehotpepper.com/topic/60770-beef-plate-ribs-for-my-40th-birthday-cook/