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.
Eastern North Carolina
Large Big Green Egg
Medium Big Green Egg