Originally Posted by mathman
I do ribeyes over a hot bed of coals in a Weber with the lid on. If there is a flare up, I just shut the top vent for a few seconds to choke the flames. Open the top vent and rock on. The flare up rarely comes back.

Babysitting isn't a term I'd use since they're not on there very long.

I'm not sure what reverse sear is, but I can say that if you use a pile of lump charcoal in a Weber, it get's so hot its too hot for a flare up. I did some pork chops over extreme heat this way and the dripping grease burned up before it hit the coals. It was probably too hot, since the handle of the scraper hanging over the edge melted...

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