Just finished enjoying my 1st turbo ribs. Cooked St Louis ribs indirect at 350* dome for 2 hours...pulled and covered with TF for 15 minutes. Ribs were as good as low slow method...very tasty, moist and tender. Meat pulled easily from bone as opposed to falling off, which happens to me sometimes. Only complaint was that the ends were dryer than I like. Next time I'll cover the ends with TF at the 1 1/2 mark...or, cook them at 325* dome for 2 1/4 hrs. I'll play with them a bit.
Bottom line, they were very good...will not go back to the 4 hr cook.