I usually slow cook these either in a crock pot or sous vide.
I'm entertaining Saturday night and would like to make these as one of the entrees but I feel a stew/braise is not an appropriate cookout item, better served in the cooler weather. Does anyone have experience cooking these on a grill whole? I've sliced them up for Korean kalbi but I prefer not to do that. Ideally, I'd like to slow roast them in my gas grill, top down (maybe using a smoker box) and have them come out moist and tender. Is this possible with dry heat or do I need to cook them in liquid? Thanks!