I was right in front of Bobby so I really couldn’t see what Ed was doing. We did notice one thing: it looked like he pre-sliced the ribs before putting them on the grill (cut a slice between the ribs almost all the way through, but not so far as to completely separate them). This would make sense as it would allow them to cook quicker.
Quite honestly, the ribs I had from Ed could have been much better. They tasted like they had been sitting in a crock pot for a couple hours and were mushy. Granted they had to feed a lot of people and had to keep them warm some how.
FWIW: I smoke my ribs for 3 ½ hours at 225 degrees and they taste great.