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Spareribs today

meatfire
meatfire Posts: 29
in Pork
Could a few of you please weigh in with a few pros and cons of L&S versus Turbo?  I've been reading posts for over and hour and I'm confused.  I'm assuming there's more of a bark presence and less of a smokey flavor with turbo?  Is Turbo preferred when time is an issue?
“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    Honestly, it's a personal choice! You will have to try both and see which one is better for you. I prefer the low and slow simply because I like to cook nice and slow. I've tried turbo ribs and it seems like the done/overdone window is much smaller, you'll have a larger carryover temp rise and tends to burn the sauce easier.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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