Hi everyone, There's a restaurant in Southern California named The Hitching Post. They have been in business for many decades... Way before I was born! I haven't yet had the chance to eat there, but they have baby backs on the menu. There are also pictures on Yelp showing ribs being cooked on a Santa Maria style grill. All of the meat they serve is cooked on that grill. So... Question. Anyone here ever cooked pork ribs on an open pit, and if so, how did they turn out and taste? Any insight would be appreciated. Thanks!