Turbo Baby Backs

DHW

I tried the turbo on three slabs of bb's last weekend. Just pulled the membrane off, put on a good coat of rub and put them on. Was shooting for 350 for dome but ended up more like 400 at dome and around 320 at the grid for most of the cook. Pulled at two hours and tried the 90 deg bend test but did not go all the way so I left for another hr then took up. They turned out pretty darn good, tender but not just falling apart, great flavor. Where I've been reading 350 temp is that for dome or grid? Does it normally hurt to go little longer like I did here when when doing turbo cook? I did not use any water or apple juice in drip pan or spraying during cook, is that recommended with this method? Thanks