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I scored a fresh rack of beef back ribs and had a couple of ribs from a roast I made into steaks. These are hard to come by around here. Frozen defrosted are common but I refuse to buy them due to past bad experiences with them. I like to trim the fat and silver skin from the meat in between the bones and pull the membrane. Seasoned with pepper, garlic powder, and Lawry's seasoned salt. I cook them meat side up, bone down only at about 275. 2 hrs indirect, 1 hr foiled, 45 min sauced. They ended up with a nice smoke ring and very tender.