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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

School me on turbo beef ribs

Picked up some beef ribs last night at the store. Gonna try and do a turbo with them this weekend as I have to work and won't be able to go low and slow. It was a package of 4 beef ribs, already cut individually, not a whole rack. Looks to have pretty good meat to them. So time and temp? Usually with ribs, I look for the pullback and the bend test, but since these are already cut bending won't be an option, should I shoot for a temp? Foil at all or spritz? I've only done beef ribs once, so this is a new one for me. Thanks in advance for the tips.

Richardson, Texas

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