I picked up a 2 pack of cryovac beef back ribs on special at Walmart on Fri night. I actually didn't look closely enough and thought this was one thick rack, not 2 thin ones. Oops. Looking around here and elsewhere, it seems people get mixed results and skimpy meat is a big complaint. I was planning to do these on the kettle or mini, but after trimming and getting a better look, I've decided to save the fuel (pork spare ribs on sale this week!) and try them in the oven instead. I'm happy to report that they had a great smell right out of the packaging, very beefy. Going simple here, just kosher salt and black pepper. I don't know my way around a cow the way some of you do, but the 2 racks appear to be from different parts. The longer rack didn't have much of a membrane and has unequal sized bones. Note the large one at the end in the 3rd picture: Pretty skimpy, but should work fine as dinner for 2. As for the cook, I'm not sure which way to go here. I thought about braising but am leaning towards doing them on a wire rack at 225, possibly with some time in foil with beer and or beef stock. Since they're thin, I don't see them taking very long, but I'm trying to figure out when to get started. Any ideas? I was thinking 3-4 hour range. Thanks!