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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

Griffin's Grub or you can find me on Facebook

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