I tried to turbo some St. Louis ribs last night, and it didn't go we'll at all. It was raining from the time I started, and for the first time ever, I struggled to get the Egg up to 350. I assume the lump was moist from the humidity. Anyway, indirect at 350 for over 2 hrs, and they were horrible. You had to tug like crazy to get the meat off the bone. Not sure where I went wrong. I've done plenty of 3-2-1 ribs with great results, and have cut the time to 4 hrs total with a little higher heat, and those were good, too. At 350, I spritzed with apple juice/cider vinegar at 30 minutes, flipped bone side up at 1 hr, spritzed again at 1hr, 30 minutes and sauced at 2 hrs. I left on for another 15 minutes after saucing. Any suggestions? Or, better yet, why were they so bad?