Ok, I have been one of those low and slow guys when it comes ribs, usually 3-2-1 and they are great. With everyone here talking about the Turbo method and never going back to the other method, I am curious to try Turbo. I have two slabs of St Louis cut spare ribs, dusted with rub and sitting in the fridge. Could someone give me a quick "how to" on Turbo Spare ribs?
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