Also, keep in mind that the meatier the ribs, the less bend you will have, and that could be a little misleading, as the cooked loin meat prevents the bend from happening as usual. I've seen this most prominently when the butcher leaves a good amount of the loin meat on the slab.
I would highly suggest Nueske's. I've gotten their various meats (Bacon is best) at the store in Wisconsin, but also know a few people who mail order it. Great products, you wouldn't be disappointed.
A reputable BBQ joint by me charges $10.95/lb for pulled pork. The only reason I know that is because the mother in law was thinking of purchasing it for a party, before I talked her into me doing it for her.
You'd want to be in that general range 8-12, but that takes everything into...
Was browsing Craigslist during a break at work, and just happened to come across an ad, 20 minutes after the guy posted it.
It's the 18.5 model, and going from the date code (DU), it's from 2002, so missing the thermometer, and I'm sure some other bells and whistles.