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Turbo ribs question

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clemsontyger97
clemsontyger97 Posts: 390
in EggHead Forum
I've done baby backs a few times, usually in the 250-275 range.   Thinking of doing turbo later.   Aside from the higher temp, any change to my normal process:   Remove membrane...mustard...Bad Byron's....flat on the grill bone-side down (no foil) until they pass the bend test?


--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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