I am planning a few StLoo racks for tomorrow (and so will re-check my dome thermom cal).
With ribs and any bbq really what you end up having to decide is what you want as your final product.
There are many choices.
I'm not particularly impressed by 'fall off the bone' ribs, it seems to be an oft used term and that result, imho, is over rated. I like a little pull and chew and find they are juicier and have more pork rib flavor than fall off the bone.
Real turbo, like 350Fish, can be a little barky.
Saucing in another choice. I put it on the table because I can't really tell the difference vs. when putting it on the last 20 minutes on the grill. This avoids getting the grill saucy, and, gives folks more choices at the table as they can sauce or not or use a different sauce.
My 265F for around 2-1/2 hr method results in delightful ribs. Their IT is 200F or more, they're tender, they have a little pull, they're juicy, they have smoke flavor, the rub flavors come through, and I don't sauce them until they hit the table, and even then only some for myself and leave that choice for others as well.
And that's what bbq and ribs are all about. They're all about how you want them to be!
First Eggfest. Coming up from West Palm and bringing wife and two boys, 5 & 8. No plan other than to arrive and enjoy as tasters and hope to learn a few new tricks. I'm ready to leave NOW! (but first have to reverse sear these rib eyes . . . .). Bon Eggatite!