I would use the Hasty but I like the flavor that charcoal as a fuel source gives the meat.
Here are a couple of links to blogs about my beef rib cooks. You might be able to gather a little info there.
Oklahoma BBQ Eaters Anonymous: I MAY BE FULL OF BOLOGNA... AND BEEF RIBS!!!
Oklahoma BBQ Eaters Anonymous: FRED FLINTSTONE WOULD LOVE THESE RIBS
Bookmarks