I'm telling you, it's rather unbelievable how good they are. He's very good at finishing them. Always props the lid on the bbq a bit to maintain temp.
Think I could do the same on a Traeger set at 350?
I’m always willing to try.
If not the Traeger I could put them on the Weber at a sustained 350 I think….
I’m more confident doing the long slow smoke but I have done hot and fast ribs several times now. I didn’t come up with it I saw it on a Facebook Weber group( maybe Owens will see this and speak to it). This particular way you go on and slice your ribs up. Season however you prefer. Place them around the outside of your grate with your coal in the vortex in the center. Basically doing them like wings. They turn out very good and makes having ribs a option for a week day for us.
Like I said I’m more consistent with the more traditional cook but I think with a little more practice a fella could nail down the hot and fast like Higgs buddy has. I’m sure the lower and slower is a little more forgiving than hot and fast. Always cool to read about and try new things.
