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I smoke at 275 for a few hours until its 160 or so, then foil and put in oven at 300. It takes about 6 hours total and is tender and moist.

I get that, that's why I suggested braising. You get the benefits of boiling without the negatives.

Please try braising instead of boiling. It makes my heart hurt to hear of people boiling ribs.

I had a white pizza recipe some time ago that started out with a whole lot of diced onion coked down as the base. I mentioned it to my Argentinian friend who was building an outdoor pizza oven at the time and he mentioned fugazza. His great grandparents were transplanted Italians and apparently...

Thanks for this. I like putting my dough directly on the grates and flip it in a minute or two, then put on toppings.

And it didn't accompany this post why?

I'm grilling up curry seasoned pork tenderloins later and serving with a mustard bbq sauce. It sounds a little crazy, but the flavors work so well together.