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I went looking for beef ribs this past week as well, and the butcher I found didn't seem to know what I was talking about when saying 123A or plate ribs. What they did give me was a 4 bone segment that was 8-12 inches long as mentioned above with quite a bit of meat on them. Haven't tried them...
Not an expert by any means, but I guess I "warm smoke", at about 130 degrees smoker temp. Turned out great in my opinion, but I've only done it once.
I slice short way, as it makes it the perfect size for BLTs and such. Just my .02
Nope, you just set the temperature on the PID, and it controls the voltage to the heating element, turning it on and off as needed to maintain the set temperature.
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