Smoking Question?

The usual advice is not to let pieces of meat touch each other so the surface can get nice and smoked.

Deja vu, anyone? So what's so special about these?

Emeril did ribs this way on one of his "Esence of Emeril" shows a while back (it was one of the ones he taped in a courtyard in New Orleans). He stacked them on a gas grill, mopped them from time to time and rotated the stack when he mopped. I guess this was his way of acheiving "low and slow" on his gasser. I would see absolutely no advantage to cooking ribs this way if you have a cooker capable of maintaining low temps (225* or so). As I remember, he did nothing to add any smoke flavor to the ribs and of course he called them barbeque ribs.

I think the bottom line is that the secret to great ribs is practice and following the tried and true methods. BBQ has been around long enough that there's not going to be some new, out of left field, method to acheiving a great rib(unless its the 60 second rib cooker that was discussed on this and other forums about a year ago). I'm still waiting for the infomercial on that one.
Richard

Some folks don't like a lot of smoke on chicken and this works for some on smaller kettles,etc.,when doing thighs.

Thank you very much for your advice and information. Re