Ive always done low and slow on my Weber in the past, but after reading all about the turbo technique, I decided to give it a try on the egg. I went indirect @350
dome temp with AR grid @ felt line. Cooked with a homemade rub and homemade sauce for exactly 2 hours. If they werent a 10, they were a 9.9. I cant believe how juicy the meat was compared to my previous low and slow efforts. The ribs werent fall-off-the-bone, but they were very tender with a great texture and bite-off was near perfect as you can see in the picture. Thanks to all of you who inspired me to try my new way of cooking ribs.