I deboned it and cooked the ribs separate. Coated in Olive oil. Seasoned with garlic powder, onion powder, kosher salt, crushed black pepper, rosemary and some thyme. Cooked it 2 hours at 225, bumped it to 275 for an hour and then to 400 for the last 1/2 hour on my Camp Chef Pellet Smoker. I used Mesquite pellets.