Looks great. For turbo ribs, i usually just go up to 350 max (on average, usually just 300 or 325) and it usually turns out not much different than the ones done at 250. Never tried it at 430/400 before.
Would agree on med or even large. Large is the perfect size for brisket and other whole cooks. I have a small but used mostly the mini and large for cooks (the small is to complement when I have lots to cook). Here's my thoughts to respond to your q…
Perhaps an common belief here but pretty cool to hear Bobby Flay say this about the Egg in a promo for his BBQ Addiction show starting again Monday night on The Food Network.
My only issue is…
The quality of the cut probably - at least USDA Choice? I usually also trimmed the hard fat off whole packer following Aaron Franklin's instructions in youtube (only leaving soft fat around 1/4").
Or you can boil it :D