Smoked Beef Back Ribs


Smoked Beef Back Ribs

As summer approaches, many people are firing up their grills in anticipation of cookouts and backyard barbecues. If you’re looking for a delicious and hearty dish to add to your menu, Smoked beef back ribs are the perfect option. Beef back ribs are flavorful and tender, and they pair well with a variety of different sauces and seasonings. 

In this blog post, we’ll discuss the best ways to prepare Smoked beef back ribs for your next gathering. We’ll also provide tips for choosing the right meat and equipment, so you can create mouth-watering smoked beef back ribs that your guests will love. 

Smoked Beef Back Ribs

What Are Beef Back Ribs?

Before knowing smoked beef back ribs, you should know what beef back ribs are. Beef back ribs are a specific cut of beef ribs that come from the cow’s “lower back” portion.

Prepared rib racks containing only beef back ribs can be referred to as just ‘beef ribs’ or simply ‘ribs’.

The Riblets brand name for its line of pork riblets actually used to use this phrase on their packaging, but has since removed it due to confusion with similarly named products (such as Riblets) that also contain meat other than beef.

While they may seem similar to St. Louis style spareribs, beef back ribs are prepared differently and have different names depending on how they are cooked; both types may even be sold together in restaurants or grocery stores.

Smoked Beef Back Ribs

Now that you know what beef back ribs are, let’s talk about smoked beef back ribs. Smoked beef back ribs are a delicious and tender cut of meat that is perfect for any barbecue. They are smoked low and slow to ensure that they are cooked properly and are absolutely mouth-watering.

If you are looking for a delicious and easy barbecue dish, then smoked beef back ribs are the perfect option for you. Give them a try today!

Step-by-Step Guide: How to Smoke Beef Back Ribs?

Smoked beef back ribs take a lot of love and attention.

1) The first step is to season the meat. I have used a dry rub containing salt, black pepper, brown sugar, chili powder, cayenne pepper and garlic powder.

2) Place the rubbed ribs in a baking dish or foil container large enough to hold them comfortably. Pour half of the beer over the ribs.

3) Cover with plastic wrap and let sit in refrigerator for at least two hours, preferably overnight. This allows the meat to become very tender as it absorbs the flavor from both the spices and liquid marinade.

4) The next step is to prepare the wood chips needed for making smoked beef back ribs. Soak them in cold water for 10 minutes before using. I have used cherry wood but you can try out other flavors such as oak, hickory or pecan. Make sure that when building your fire that you do not use resinous wood such as pine.

5) Drain the water from the chips and place them in a large aluminum pan. Fill it with enough water to cover the bottom of the pan. Place this over direct heat until bubbles begin to appear, then reduce heat until you see just a few bubbles coming through the chips every 5 seconds. This should take about 10 minutes. Be aware that you do not want the chips to burn as they will become bitter and ruin the flavor of your ribs.

7) Now, light your charcoal chimney starter and fill it with lump charcoal. Light the coals once they have reached a gray ash color and let them burn for about 10 minutes.

8) Fill the water pan with ice and place on the side of your grill. This will act as a heat shield to keep the temperature between 200°F and 250°F so that you can maintain an even temperature for 6-10 hours, depending on your smoker.

9) Place the ribs over indirect heat and add about 1/2 chimney of unlit lump charcoal to the fire. Cover your grill and adjust dampers on both vents to half-closed.

10) Every hour, add a half chimney of lump charcoal and some wood chips (about 1/4 cup or so). If your smoker is equipped with a thermometer, keep an eye on the temperature. This will maintain the heat at about 200°F to 250°F and you should be able to maintain this for 6-10 hours.

11) After 2-3 hours, remove smoked beef back ribs from baking dish and place them directly over the water pan in your smoker. This will allow them to smoke indirectly while continuing to take in flavors from the marinade.

12) When a meat thermometer reaches 165°F, your ribs are ready! Remove from smoker and serve immediately with your favorite sauce or side dish. smoked beef back ribs have a wonderful smoky flavor that is not overpowering. 

Tips And Tricks For Making Smoked Beef Back Ribs:

– You can buy store-bought beef back ribs for smoked beef back ribs or you can grind your own at home

– The meat from a full beef back rib is on both sides of the bone and will have a thick strip of fat down the middle, separating the two parts of the slab. Remove this fat before cooking or trim it off after cooking. You can ask your butcher to do this for you, if you prefer.

– Not all rubs are created equal so experiment with various types of spices and flavors until you find one that suits your tastes best!

– When making smoked beef back ribs, a digital temperature probe is very useful in making sure they did not dry out during the cooking process. Using a temperature probe ensures tender and juicy meat.

– For thicker/larger beef back ribs, smoke at 225°F for 2 hours and then crank it up to 250°F for the remainder of time (about 2-3 hours)

– For smaller/thinner beef back ribs, you can go as low as 200°F and leave them in there until they are finished. This should be about 4-6 hours.

– Replenish your wood chips every hour or so if needed. If you find that your wood chips are smoldering instead of producing smoke, soak them in water for a little bit before continuing.

– It is important to use a dry rub on beef back ribs instead of just buying a pre made sauce from the store. A wet rub will not get the tasty smokey flavor that you are looking for.

– The meat from a full beef back rib is on both sides of the bone and will have a thick strip of fat down the middle, separating the two parts of the slab. Remove this fat before cooking or trim it off after cooking. You can ask your butcher to do this for you, if you prefer.

– Not all rubs are created equal so experiment with various types of spices and flavors until you find one that suits your tastes best!

Smoked Beef Back Ribs

Step-by-Step Guide: How To Season The Beef Back Ribs With Dry Rub or Marinade?

The beef back ribs cut is one of the most popular cuts in south-east asian countries such as Philippines, Thailand and Malaysia. This cut is also referred to as short ribs and flanken style ribs because it comes from the area below the bones found along a cow or pig’s spine.

Step 1: You’ll need: – 2 kg beef back ribs, bone-in and in a slab – 1 cup salt (coarse kosher or sea salt) – ¼ cup sugar (raw sugar or light brown sugar) – 2 tablespoons freshly ground pepper 

Peel the yellow part off of the leaf/spring onion and discard. Slice into small pieces for use in cooking process. Rinse the beef back ribs thoroughly under running water, remove any loose bones or bits of fat and pat dry with paper towels. 

Step 2: Combine all ingredients (salt, sugar and freshly ground pepper) together in a small bowl. Mix well with a spoon for even distribution.

Step 3: Coat the beef back ribs with the dry rub seasoning. Make sure every single side of the ribs is covered with seasonings, try to spread it evenly and pat down so that it sticks onto the ribs when cooked.

Step 4: Store left over dry rub in an air-tight container or plastic bag and refrigerate until ready to use again in future cooking processes.

Step 5: Arrange the beef back ribs on a roasting pan and bake uncovered at 150°C (300°F) for 2 hours. Flip over every 30 minutes to help it cook evenly and prevent burning. 

Step 6: Turn on broiler and allow it to brown on top by holding the rack just 4 inches from the flame. Rotate the beef back ribs occasionally while broiling for about 10-15 minutes.

Step 7: Preheat oven to 250°C (480°F). Place the meat on a baking sheet and bake, turning once halfway through cooking time, until internal temperature of beef back rib is 145°F (62°C), about 4 hours. 

Step 8: Serve and enjoy! For even more flavour, serve with our Tasty Beef Back Ribs Sauce .

What Wood Should I Smoke With The Beef Back Ribs?

There are plenty of different types of wood that you could use when making smoked beef back ribs. The kind of wood you choose really depends on your own personal preferences. The majority will go with the standard Hickory wood, but I’ll give my opinion on some other woods that are just as good if not better in certain conditions.

Hickory is usually the most commonly used wood for making smoked beef back ribs even in competitions, so it’s by far the easiest to find in stores or online. This is also probably to all the amazing BBQ restaurants out there that use this wood for making their smoked beef back ribs.

Applewood – If you’re looking for a nice subtle flavor then go with Applewood, but keep in mind that it’s not going to be as strong of a smoke flavor like hickory. It’s great for beef ribs if you do them in the oven or in an electric smoker because it won’t overpower the meat like Hickory will sometimes. This type of wood is best when cooking at high temperatures around 375-425 degrees Fahrenheit (around 190-220 Celsius).

Pecan – Just like Hickory pecan is something else I’d consider when making smoked beef back ribs. It works just as well and has a good taste to it. It’s also great when cooking at higher temperatures and is just as easy to find as Hickory is.

Mesquite – This wood type is one of my personal favorites, but it’s better used with beef ribs in an electric smoker because the strong flavor will probably be too much for a water smoker or offset smoker where you have to keep the temperature low so the meat doesn’t dry out. If you do use this type of wood make sure not to let your fire get too hot or else you’ll end up burning the meat instead of making smoked beef back ribs! I’d recommend cooking these around 225 degrees Fahrenheit (110 Celsius).

Oak – Oak is definitely one of the most commonly used woods when making smoked beef back ribs. Just like Hickory it’s great because you can pretty much use it on any type of smoker, but unlike Hickory you won’t get as much smoke flavor. It does however give off a good bark and will hold up well in high heat conditions. Cook these around 375-425 degrees Fahrenheit (190-220 Celsius)

Peach – Peach has some very nice subtle flavor to it that gives ribs a unique taste without taking away from the natural flavor of the meat. It works great in a water smoker or offset smoker, but it’s best used when cooking at medium temperatures around 275-350 Fahrenheit (140-175 Celsius).

Pear – I’ve only used pear on beef ribs once or twice before, but I really enjoyed the subtle taste it gave. It’s similar to applewood so if you want something with a little more of a woodsy taste go with this one instead. Just keep in mind that it can be hard to find so if you plan on using this type make sure to order ahead of time!

Cherry – Cherry has a similar flavor to applewood, but it’s not quite as strong. It pairs well with beef ribs and is best used at medium cooking temperatures around 275-350 degrees Fahrenheit (140-175 Celsius). 

Chestnut – Chestnut creates a very light fruity smoke flavor that works really well when smoked with pork or beef. It can work well in all different types of smokers like offset, water, electric, etc… but you should avoid using this type in the oven because you’ll want to be able to maintain high heat levels which won’t happen if you’re cooking in an oven! Cook these at medium temperatures around 275-350 degrees Fahrenheit (140-175 Celsius).

Ash – I see this one used a lot when making smoked beef back ribs but in my opinion it doesn’t work well at all. It does make a nice fruity flavored smoke, but it burns up super fast which means you’ll have to add more wood every 20 minutes or so. This can cause your fire to become unstable and also make your smoker much harder to maintain because you’re always having to watch the temp and get more coals/wood added! This is definitely NOT one I’d recommend using.

What Temperature Should Beef Back Ribs Be?

It is not always easy to figure out how long to cook beef back ribs. They are a difficult cut of meat with many different characteristics and qualities. Each time you make them, they turn out a little differently: sometimes more tender than others; sometimes requiring less cooking time; and other times requiring more cooking time.

There is no single answer to the question, “How long should beef back ribs be cooked?” But there are some guidelines and suggestions we can offer.

When you are cooking beef back ribs, use a meat thermometer to test for doneness. B eef back ribs are done when they reach an internal temperature of at least 145 degrees F. The USDA recommends cooking all types of beef until it reaches an internal temperature of 160 degrees F, so this will give you a little safety net. If you prefer to use only your oven’s built-in timer rather than a meat thermometer, keep in mind that 9 1/2 hours is the average time required for ribs to be fully cooked . However , due to factors such as oven calibration or inaccuracy, size or weight of the meat, type of cooking method, or even how you measure time , it is advisable to follow a more precise guideline such as using a meat thermometer.

Beef back ribs are done when they reach an internal temperature of at least 145 degrees F.

Where to Buy Beef Back Ribs?

Beef back ribs are also called “dinosaur ribs” because the meat on them is very thick and tough. They are one of the more economical beef cuts but they can be difficult to cook properly. Also, though less expensive than other kinds of ribs, beef back ribs aren’t cheap! 

Wherever possible try to purchase full racks (AKA slabs) rather than individual bones. If you only need part of a rack or bone-in cut, have your butcher separate them for you.

Ribs sold individually usually cost twice as much as those sold by the slab AND it’s impossible to tell how many bones are in a single slab so it’s impossible to determine how much meat will get from each bone/rack.

When you purchase from a butcher, ask for a fresh cut and not a frozen cut because the former is the freshest. Also request that your ribs come from humanely raised cattle that have been fed vegetarian diets and haven’t been treated with hormones or antibiotics. If you cannot find grass-fed beef there are several online suppliers of organic beef, including Criollo Beef.

To make sure you are starting with a great cut of ribs it’s best to cook them yourself at home using the right equipment. This way you control how they are cooked and can ensure they are seasoned perfectly. You’ll need some beef back ribs, salt, black pepper, lemon juice (or vinegar), a wire rack, a baking pan and a large saucepan.

Factors To Consider When Buying The Beef Back Ribs:

The beef back ribs are the less popular cut of meat when compared to pork or chicken. However, they are inexpensive and delicious if cooked well. The prime rib is might be very famous but it comes from the same beef back ribs. The beef back ribs have bones and lots of fleshy meat around them which needs to be removed in order to get the desired cut. This is no easy process and this article tries to simplify it in order for you make your purchase decision.

1) The current price of beef back ribs per pound

This is the most important factor to consider when buying beef back ribs. This will be different in every supermarket since they are not standardized. The best way would be to check out the super markets in your area and make a comparison. You should also remember to include the meat weight including bones, fat and other parts in the calculation since you will be buying it after cooking and removing the bones.

2) The size and weight of beef back ribs per package

This is important to know if you are buying it for a big party or event which requires a lot of meat. If that’s your intention, then you need to get an approximate idea about how much you should buy for the number of people attending the event. You can either check out their website or contact them for suggestions. Or else, just read reviews online and find out what other people say about their product. This way, this article tries to save your time so that you do not have to go through all these steps by yourself.

3) Other added ingredients in beef back ribs

Beef back ribs are not 100% pure meat. They have added ingredients including water, salts, flavors and sugars. This has all the relevant information about beef products including beef back ribs. The purpose of mentioning this is to make sure that you buy the right product for your family’s health.

4) What is included in the package?

There are generally two types of packages when it comes to buying beef back ribs which includes wholesale pack and retail pack. Wholesale pack contains 25 pounds while retail contains just 10 pounds of meat. When buying wholesale packs, they will be cheaper per pound compared to retail packs but you cannot store them for a long time due to their higher water content.

5) The country of origin

The beef back ribs are usually imported from Brazil, New Zealand, Australia and other countries worldwide. Choosing the best one is important for health reasons. For more information about these products, go to this website. This website has recommended some of the best products that you can buy in order to get the most out of your money.

6) How to take care of the beef back ribs when you get them home?

This is important to know since you need to refrigerate them in a proper way for safety reasons. You should also check out this website which gives detailed information about beef products including beef back ribs and how they should be taken care of.

How Long to Make Smoked Beef Back Ribs?

I damn near always seem to be asked how long I make smoked beef back ribs, and how do I know when they are done.

The simple answer is: It depends on a lot of factors. If you want to get geeky about it, read on.

First off the thickness of the slab will determine smoking times, as well as what type of smoker, whether offset or not (more “traditional” smokers like upright barrel types and vertical water smokers take longer), and the number of rib racks in there (the more you put in, the less time it takes).

One thing that doesn’t affect cooking times all that much is whether you remove the membrane from the underside before smoking (although this will, of course, affect the look of them when they are done). I like to leave it on for most of my cooking (even though most people say that if you’re cooking low and slow, you should remove it).

So here goes. Keep in mind that these times are approximate; you’ll need to adjust according to your smoker’s performance. Knowing how hot your smoker runs is paramount. As a rule, offset smokers run hotter than uprights on average because the heat source is not as close to the meat. This can be compensated somewhat by banking the charcoal off on one side or putting water pans over unlit charcoal—all of which will lower temperatures somewhat. If you’re using logs for smoke flavor, use chunks instead of logs, which will burn more slowly. I recommend chunks over chips because they smoke more slowly and release their flavor over time rather than all at once. Another tactic is to wrap the meat in foil after a few hours of smoking or put it in an oven set at 200 degrees F if you want to speed up the smoke process, but this defeats some of the purpose of cooking them low and slow.

Beef back ribs are cut from near the backbone on the upper side of the animal (you know where that is). They come in slabs; one slab typically will contain about four bones with meat between them (and these are called St. Louis style when removed). As you can imagine, when cooked until tender like they should be, they are one of the best cuts you will ever taste. The meat between the bones is very flavorful because it marinates in its own juices during cooking, which results in a rich juicy flavor that no sauce could ever hope to duplicate.

As far as how long they should be cooked for, this varies by size and type of smoker, but I see about four hours at 250 degrees F as a good starting point. At this temperature, there is usually plenty of smoke emanating from the pit (although not always). If your ribs are getting too much smoke on the exterior at this time, you can wrap them loosely in foil. Check them after an hour or so; if they’re still not done carry on unwrapped until they are. The exact time will vary by size and weight as well as how many slabs you have in there. You can tell they are done when the meat between the bones is pulled back from one side of the rack about a half inch or more, but not falling out.

And that’s it! As I said before, this varies by a lot of factors, so you’ll need to experiment a little to get them exactly right for your situation. Keep in mind that beef back ribs lose a lot of water during cooking (I’m talking 30-40% overall). In other words, if you take them off at 190 degrees F don’t be surprised if they feel very similar to raw ribs straight from the package—they’re probably still pink in the middle. I hope this helps, good luck!

Beef Back Rib Flavor and Appearance

Each individual cut of beef ribs will come with its own unique flavor characteristics based upon the various muscles that may be included in that section. Some people consider beef back ribs to have a stronger or more flavorful taste than St Louis style spareribs because they include some of the loin muscle which is considered by many to be more tender and fatty.

They are often sold as “full” or “partial” racks with the amount of meat per rack varying between 3 pounds (1.4 kg) and 12 pounds (5.4 kg).

They may be flatter or more curved than spareribs but should have a flap of meat along the bone side called the “lapa”. The bones themselves are slightly different because beef ribs will always include at least one rib bone labeled as number 5 on this illustration entitled Beef Rib Bones .

Spareribs typically do not have any rib bones numbered 5 so if you find yourself with a rack containing only numbers 3 through 9, then they are probably beef back ribs rather than St Louis style spareribs.


Can I Cook Beef Back Ribs In The Oven Or On A Regular Grill?

Yes, you can cook beef back ribs in a variety of ways. The most popular method is using the oven and an indirect heat source to bake them at temperatures around 225-250 degrees for about two hours. A regular grill with an indirect heat source is another great way to cook beef back ribs. Regardless of what you use just be sure that when cooking beef back ribs in the oven or on a regular grill you have aluminum foil over the top to protect from drying out.

How Long Should I Cook Beef Back Ribs In The Oven?

On average it takes between one and a half to two hours in a typical oven to get them tender. Again, depending on how your oven runs will determine timing. Be sure to check for tenderness.

How Long Should I Cook Beef Back Ribs On A Gas Grill?

It typically takes about two hours on a gas grill with indirect heat to get them tender when smoking at temperatures around 225-250 degrees. Once again, depending on how your gas grill runs will determine timing and you’ll want to be sure to check for tenderness.

What Temperature Do You Make Smoked Beef Back Ribs At?

Ideally, we make smoked beef back ribs at about 225-250 degrees in the oven or on the grill until they get tender which is normally an internal temperature of around 185 degrees (depending on the individual cut). (NOTE: Normal cooking time this low and slow should take about 1.5 to 2 hours.)


If you’re looking for more of a ‘fall off the bone’ type for beef back ribs then take them off the heat at around 160-170 degrees internal. This is typically about 90 minutes to two hours in the oven or on the grill depending on cut and size… but again, it’s best to check for tenderness.

How Long Will Beef Back Ribs Stay Good In The Fridge?

Beef back ribs will remain good in the fridge for three days. To keep longer than that we recommend vacuum sealing each individual portioned piece before putting into the freezer where they’ll remain good indefinitely (or as close as possible).

What Is A Good Side Dish To Serve With Smoked Beef Back Ribs?

A good side dish to serve with smoked beef back ribs includes a baked potato and corn on the cob. If you’re looking for something that goes great on top of or on the side of your favorite cut of beef back ribs then we highly recommend our Santa Maria Style Salsa recipe which can be found in our Recipes section (and is absolutely delicious)!

How Do You Know When The Ribs Are Tender Enough?

Generally, we know the ribs are finished cooking when they’re tender enough to pull apart with a little pressure from your tongs. You may also want to use a meat thermometer and check for an internal temperature of around 185 degrees.


If you’ve cooked them at a higher temperature (which some do) then you’ll want to pull them off the grill when they get to an internal temperature of around 160-170 degrees which is about 90 minutes to two hours depending on cut and size.

Should I Use Sauce On These Beef Ribs?

Yes, whether you use sauce or not is totally up to you. If you do decide to use a sauce then we recommend our Santa Maria Style BBQ Sauce which can be found in our Recipes section.

What Is The Best Way To Reheat Smoked Beef Back Ribs?

When reheating smoked beef back ribs it’s best if they have been cooked, cooled down and then vacuum sealed into individual portions before being placed into the freezer. From there when ready to eat just remove from the freezer and place onto your grill until heated through at about 350 degrees for 5 minutes or so depending on cut size.

How Many Calories Will I Get From These Ribs?

Calories are roughly between 150 – 200 per serving depending on how much beef back ribs you eat and if you add sauce. This is an average estimate though and not a precise calculation.


You may also want to consider going with something like our Santa Maria Style Salsa which can be found in our Recipes section for a lower calorie alternative.

What Is The Difference Between Pork Spare Ribs And Beef Back Ribs?

The major difference between pork spareribs and beef back ribs are the bones, flavor profile and cooking times for each type of cut. Pork spare rib racks have 10 – 13 bones while beef back ribs get anywhere from 11 – 14 bones on average per rack…plus they’re thicker so it takes longer to cook them through appropriately which typically makes them more tender. They also have a slightly different flavor profile in our opinion… but since they are so much thicker it’s not hard to cook them through properly.

Should I Wrap Beef Back Ribs When Smoking?

Wrapping your beef back ribs when smoking is an option that you have to go with. We typically don’t recommend doing so but if you feel more comfortable wrapping them during the cooking process it’s not going to hurt anything. The benefit of wrapping them is to help maintain moisture in the meat for a longer period of time which helps it to cook through much easier.

What Do You Eat With Smoked Beef Back Ribs?

Typically people eat smoked beef back ribs as their main course meal. This means they’ll serve anywhere from 4 – 6 individual portions depending on how many people are having dinner with them. They also make an excellent BBQ entree for hosting company over or taking to a large family function since everyone loves beef back ribs!

What Are The Best Cut Of Beef For Ribs?

This all depends on personal preference. There are benefits to using either one so it’s really up to you which one you decide to go with. Our preference is usually the more tender short plate or ribeye area of your choice cut of beef that hasn’t been trimmed very well.


If you’re looking for something less expensive then chuck will also produce excellent results as well. Whichever way you go meat quality is always important for getting good tasting results!

Beef Back Ribs Vs Short Ribs – What’s The Difference?

Are you looking for beef back ribs or short ribs to buy? Beef back ribs and short ribs are actually cut from the same area… the upper portion of the cow that contains bones. Short ribs contain more bone than your traditional beef back ribs and can also be a bit fattier as well. They’re both equally delicious though so it really just comes down to preference on what cut of meat you’d like to go with!

Do I Need A Special Grill Or Smoker To Cook Beef Back Ribs?

No, not at all… you can cook them on any grill you have access to including gas, charcoal, pellet gr and even using a smoker. The most important thing is to get the temperature up to about 250 or so degrees Fahrenheit and you’ll have delicious results each and every time.

Do I Need To Add Sauce When Grilling Or Smoking?

Absolutely not… if you want sauce add it in when it’s done cooking after removing from heat source. Sauce is entirely up to personal preference and we don’t recommend adding it when cooking unless you’re looking for something to go with your meal!

What Do You Eat With Ribs?

Ribs can be eaten as is or they can be served simply with traditional sides such as baked beans, coleslaw, potato salad and more. A great way to serve them is making an entire meal out of different types of ribs including beef back ribs, short ribs and also pork ribs so everyone is satisfied in terms of meat selection!

Are Beef Back Ribs Cheaper Than Pork Spareribs?

Yes, beef back ribs are typically cheaper than their pork spare rib counterparts per pound on average. This makes them a very budget friendly alternative if you’re shopping for ribs!

How Many People Do Beef Back Ribs Feed?

4 – 6 people depending on side dishes and how much they’re eating. The average weight of 4 beef back ribs is around 3 pounds which would be considered enough to feed an average family nicely!


If you want to try something new and different for your next family barbecue or large party, Smoked beef back ribs are an excellent option. These delicious meaty treats require a little more time than other recipes but the results are worth it! You can find our recipe below for this tasty dish. We hope you enjoy them as much as we do!

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