Huh, it's funny to me, then, that you use as your example a place in California that has this on the front of their web page:

"bar be-cue (bär b kyoó) 1. U.S. A social or political entertainment at which meats are roasted or smoked over an open hearth or pit.2. The authentic Southern method (as practiced in the so called "barbeque belt" region of the United States) of barbeque cooking, using hickory to slow cook beef, pork, or fowl. 3. At Mo's we practice this authentic method of barbeque cooking; it requires a great deal more work but we believe it's well worth the trouble.
We know you'll agree!"

Uh, that sounds like it's smoked and not "barbecued," whatever the heck that distinction is. Personally, I think the "barbecued" and "grilled" debate is a little petty. There are so many better issues, such as what kind of wood and sauce you like, not to mention the types and cuts of meat. And "Ain't need no teef to eat my beef" -- well, if it ain't tender, I don't want it any more than I'd want a tough steak.

If you're ever in the mood for a real barbecue education -- and I say this with all sincerity -- let me know if you'll be in Houston sometime, and I'm more than happy to make you the best ribs you've ever eaten. Yup, they smoke on mesquite for four hours (for three racks of back ribs; longer for spare ribs). You'll feel like you've died and gone to heaven and will forever renounce California barbecue.

The reason for the slow-cooking at a low temperature is simple. When you cook with ribs, brisket, pork shoulder, or another of the common barbecue cuts, you're using meats that have a lot of connective tissue and fat. If you cook them fast, like you'd cook a steak, they will come out tough every time. By cooking them slowly, you allow the connective tissue to break down and the fat to self-baste the meat. When you've cooked it enough, you end up having a beautifully smoked piece of meat (and let's face it; barbecue is smoked) that's not anywhere near soggy. It'll be as tender and succulent as the finest steak you've ever had. If you cook it too fast, you'll end up with something that sticks between your teeth and, frankly, doesn't have much taste. These cuts of meat aren't steaks, and they can't be cooked fast like a steak would be. You need to give the meat time to break down the tissue (much like the result of aging beef) and allow the smoke to give it that signature flavor (along with your dry rub and mop).

By the way, since I kind of sound like I'm coming off as some super-Texan barbecue nut ... I don't like Texas. I don't like Texans. But I must say, these people down here in the South know their barbecue, and I respect that. If I ever start a barbecue team, though, it's going to be called the Yankee Invaders.