Several years ago I ate BBQ'd beef ribs in NY that were so tender the meat came apart from the bone very easy. Almost fell off the bone! When I asked the waiter how they were cooked he said they were cooked all day on low heat! My question is: What temperature Is "low heat" exactly and how long do you cook at that temperature to get the aforementioned results? I'm cooking with a Webber 3 burner gas BBQ... Hope someone out there knows the answer. It's worth it... C.G.