It was a pretty interesting read. It kind of made me want to go back over there and try it first hand!
It reads like he is foregoing spices and smoke for simple fall off the bone ribs, shredded then whacked on buns.
We light the coals, put the meat on the grill, it gets a sizzle and a bit of that nice flavor, so in that sense, yeah, it’s a BBQ. But then we wrap and leave it slow-cooking on there all night. You don’t really get that with a BBQ. You get it with smoking, but with smoking you’ll never get the results we get. Our meat falls off the bone and it’s still juicy.