Todd,I think this was pulled from Ray's "backyard cook" approach/techniques,where they may not have some of the equipment that the comp,or commercial guys might have.
It allows a guy with a small inexpensive weber,to cook for a larger group,and still approximate "big cooker" product.
Usually don't have a smoker.
This, then is putting the slabs back on low heat/smoke to tighten up and reintroduce the smoke,after some steaming on the grill.
Gives the effect of low and slow,and assures they get tender, in time to eat.
We can talk more about it,but that is my guess.
Sage seems to be a love/hate relationship.
I tend to think,if a little is good-a lot is great.
I like to use it,especially with dressing,but the wife points out that one in five may be offended.
She is usually correct.
