"d" > wrote in message
ups.com...
> ok... the Jamisons are the ones who wrote _smoke and spice_ and they're
> the morons?
>
> Grilling, by definition, is cooking over high heat to produce a
> maillard reaction. You can't do this and have tender ribs. Thats the
> reason they bake the ribs first in foil. That way you aren't making
> stock and loosing all the flavor, and you just use the grill to finish
> things up.
>
> It's really no different than doing 3-2-1 ribs and skipping the 3.
>

I wasn't real impressed with S&S other than the stories and some factual
information they provided. I can't say that I have used any of the recipes
in the book. But, that's just my opinion.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw