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Bone-in Lamb Rib Chops (1-inch thick / Smoked) · smoker
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Cook (low & slow)
Bone-in Lamb Rib Chops (1-inch thick / Smoked) · smoker
55:00
Pull at internal temp
135°F (57°C)
Doneness cue
Meat registers 130°F before quick sear, finishing at 135°F medium-rare with rosy centerTotal plan: 1:00:00Datasheet
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