I do most of my ribs high heat / fast( no Vortex ) with my S’nS.
I sprinkle with rub and they go on the grill indirect for 1hr with or without smoke wood, then they come off and get packed in alum foil with a good shot of apple juice / or they go into one of my SS restaurant pans with a cover and also apple juice. Then they go back indirect again for another hour.
The ribs come out nice and moist with a good bark, not dry or crispy. If I let it go for 2.25hrs then the meat just falls off of the bones... just over done.
I have tried the old way with low temp and a long time but they always seem to come out dry to me.
By high heat I’m talking... pegged lid thermometer on JJ with S’nS charcoal basket / 22” with full S’nS basket!
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