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Smokerjim - That would be AWESOME !! Ya, should be called #124... I think usually 2 - 7 bone racks cryo'd together... and about 4-5 double rack packs/ case. I think bones will be like 8" long, unfortunately no vertabrea. I know they are very well cleaned off w V cuts between bones...

TY for the info. Anyone else hopefully know what this sells for TO the Retailer ? I wanna know how much I can lean toward a better price. Marc

Cryovac or fresh cut in house ? Marc

Preacher - From what kind of source ? Grocery store, Butcher, somekinda "wholesaler" ? Is that a regular price you can get anytime or some one time oddball special ? Thanks Marc

Thank you, but I specifically want Back ribs, either #124 packinghouse cut or a hand cut variation hopefully w a little more meat..and vertebrae. I sense a flavor diff, and MUCH prefer the back ribs. Have had beautifully marbled plate ribs few times, did not care for the flavor as much. Marc

I have no Costcos, Sams, RD, or ANYTHING for 150 miles. I have to order them from a grocery, butcher, or ??? (you tell me, I don't know the channels of distribution for beef) Can a restaurant buying from like SYSCO or Ben E Keith or whatever have access to order this.. and at approx what price...

Hey all ! Haven't posted for awhile. Want to do something I have not done for years. Live on VERY tight budget here. My favorite beef cut is Beef Back Ribs. Used to buy them for even $1/lb years ago... moved very rural... Local grocery store that cuts its meat wants $5.39/lb for in house...

Did not read entire thread, maybe already said.. Get a 6' + 2x2, suspend turkey at CL, and TWO guys lower into oil w burner turned OFF. This method allows to totally stay totally away from area above pot till it settles down. Steam can burn your arms like Hell. Marc

Any experience? Marc

I think Larry in Post #62 meant to remove the element from the circuit, not physically remove it. Doing as he suggests would although not for sure, would probably delineate the problem.   Marc

I read through it, makes sense. The cooler is definitely better than the bucket. Marc

So, I sure don't have room in the fridge for a turkey in brine. So... I'm thinking this -  I've thawed many turkeys IN package in water in bucket, and have a sense of how long it takes, need to stir  or flip every few hours, etc. The Big Plan ! ------ Grab my clean food safe 5 gal bucket, mix...

I always wondered what that list was called.   Will check it out tonight.   Thanks     Marc

I'm thinking those may commonly be known as  "Plate ribs" ?   They are the ones typically w very thick meat on them, with bones w flattish cross sections, and pretty flat, not very curved, in the long dimension. Kind of near the front lower side near belly, not higher up.            Marc

We opened and ate it two weeks after date. Heated up very gently in some homemade AuJus to moisten it. Was totally "Fresh" tasting, but very tough, dry, won't buy again. Marc

Right or wrong, I still know these as "Shanks" , higher up leg from "Hock", that why they meaty. Comparable cut, seems to me, as the Beef used for Osso Buco.     Marc

Looking at your insulated photo again, if you can foil tape around the top more, so that when you put the lid down the rain will stay outside the plastic, would be a great thing to do. And run the tape like roof shingles... the higher ones overlapping the lower ones.... start to tape around...

Fiberglass is TOTALLY fine.. just keep in mind it needs to be out of rain, or can literally take weeks to dry with that plastic overcoat, , unless you somehow have it shielded. Anyway, very glad to hear of your success.    Marc

You have given me inspiration to go insulate my smoker. Most important.... You have had a 100 + degree rise just by insulating, NO other change..... Correct ??  That is a VERY valuable piece of info on this Forum. Is it the "bubble wrap" water heater blanket, or the fiberglass batt style of...

Awesome Possum !!!!!!!!!     You may want to lower that grate for sufficient smoke.....   The MES pan is about 3/8" over element.     Marc