I love making ribs and I am good at it. My way is low and slow, 4-6 hours, with the last couple of hours, covered, to essentially braise. But then I saw Ed Mitchell.
Ed is a real North Carolina rib man, whom Bobby Flay challenged on Food Network. He clearly knows his ribs. But surprise!! He cooks them on high heat (he didn't say how high) for 20 minutes a side!!!
No, that can't be!
So what's the low-down (or maybe the high-up) on high heat ribs? What's your way?
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