Brian Johnson
TVWBB Pro
First I want to join in with everyone and say thanks for joining us for this Q&A. I also want to say that I've learned quit a bit from your "Weber’s Charcoal Grilling: The Art of Cooking With Live Fire" and still use it as a go-to cookbook. So thanks for that too!
You've said that you're a low & slow guy, and that you'll do ribs & chicken "quite a bit higher" than 225-250. What do you consider "quite a bit higher" specifically when it comes to ribs? Also, what's your go-to rib cooker (and why) when doing ribs?
Thanks again!
Also: Which do you prefer, pork or beef ribs?
You've said that you're a low & slow guy, and that you'll do ribs & chicken "quite a bit higher" than 225-250. What do you consider "quite a bit higher" specifically when it comes to ribs? Also, what's your go-to rib cooker (and why) when doing ribs?
Thanks again!
Also: Which do you prefer, pork or beef ribs?
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