Page 94 - Amazing Ribs - Book

easy to pinch and sprinkle. So all our recipes use this particular salt.
For most recipes on a grill, we recommend 2-zone cooking. The indirect-heat zone is for slow roasting and smoking, it is cooler and thus is your safe zone for when pieces finish early or if they are cooking too fast. Whenever cooking over indirect heat, we always specify an air temperature, usually 225°F or 325°F.
Almost all the recipes in this book require you to cook, roast, bake, and smoke with indirect convection heat with the lid down. In most cases when we ask you to sear the food set over direct radiant heat, lid up.
Over direct infrared radiant energy, we want lots of energy, so give ‘er all she’s got, Scottie. We usually do not specify the tem- perature because most cooking thermometers cannot go high enough and infrared radiant energy is best measured in calo- ries rather than temperature. Moreover, the direct radiant heat side is usually only being used to sear, to brown the surface, and the food isn’t there for long. We sometimes call cooking by direct infrared radiant heat Warp 10. When it comes to ribs, we only use direct infrared heat for a few minutes to caramel- ize and sizzle on sauce.
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