16 hours on a pit that is over 225 does sounds a little outlandish.
I could see it maybe being 6-8 hours on a pit, and then a longer resting period 8-10 hrs wrapped in which they continue to "cook" in a cambro or holding pit, but yeah I'd like to be there during a normal day and watch what comes off the pit after 16 hours if what they are saying is true. I would guess it would be black and dry.
Maybe they cook them in liquid for 16 hours?
oh, and I found the pig they guy was talking about that had 25 ribs a slab...