I am going to try out two slabs of baby back ribs on the Bullseye. What temp setting do you think for the Bullseye? Both slabs seasoned with salt and pepper and one with BBQ sauce towards the end. I want them to cook as fast as possible and don't care about any smoke flavor. I don't mind flipping the slabs as often as needed. Will use bend test for finish time. No wrapping or cooler. Thanks for any help.
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