DU grillmeisters, a question:

[x-g.o.p.er]

Turn early, turn often, or turn rarely.

I am a turn early, turn often guy.

What about you guys?

[Chovexani]

1. I like to turn rarely

But that's because I'm anal retentive and have to have those nice grill marks on my food. :)

[deucemagnet]

2. I'm a "turn once" type.

You get good grill marks and caramelization that way. :thumbsup:

[taterguy]

3. Depends on what you're grilling

[x-g.o.p.er]

4. ribs n/t

[deucemagnet]

5. I would recommend indirect heat, low and slow for ribs.

But that's only if you have two or three hours to kill. :)

[x-g.o.p.er]

6. That's what I've been doing.

Had 'em on low for 1.5 hours now. They smell unbelievably good!!!

Gotta go turn!!

[deucemagnet]

7. Enjoy!

:9

[Recursion]

8. I like most foods rare

Like the tuna steak I just cooked. Crust with wasabi and sesame seeds, sear for 30 seconds on each side. Bliss.

[Duer 157099]

9. Everything you've ever wanted to know about cooking ribs

and the science-y stuff thereof:

http://www.amazingribs.com/tips_and_technique/rib_science.html

If you consider the Maillard reaction, that mysterious process that's responsible for a huge amount of flavor (and the basis for de-glazing pans), you might consider letting the ribs sit long enough to achieve some nice browning. That's just a WAG on my part, though.