You got it right Chef. Many may not know this but In Georgia it's agin' the law to make Brunswick Stew any other way (GA Code 1953, § 24.35 ;) Enjoyed the video.
There are so many variables in the south my definition of brunswick stew is a mixture of corn tomatoes ketchup vineger lemon juice salt black pepper red pepper red hot sauce chicken pork and beef but in my latter years since I've had so many blood pressure issues I only use chicken and low sodium chicken brooth from the store I've ate it with onions before helped the folks cook it but to me you have to cook it to long to get rid of the over powering onion flavor I'm not saying my way is right cook it to your own taste
Of course the mustard ribs are darker than the olive oil ribs and probably a little more tender. They were closer to your firebox therefore cooked at a slightly higher temperature which should give them the darker bark. Common sense.
Note to Lang owners from a Lang owner...do NOT follow this video if you have a 36". I would suspect that the 36 would run north of 400 if you built a fire that big. The 36 will run at 275 with a single split with little coal bed.
Awesome vid.. Finally somebody that uses stuff from a can instead of fresh cut this and fresh chopped that.. blahh .. most of us just want to know the correct combo's of can vegetables to fix something to eat!!
