First time smoking beef ribs...

I’ve done it a few times and they’ve always turned out good.

Use whatever run you want. I just use meat church’s holy cow or just salt, pepper and you can throw in some garlic power in there if you want.

2 parts course black pepper
1 part kosher salt
1/2 part garlic power

Coat the beef ribs thoroughly with the rub on all sides. No need to remove the membrane on the back as that will hold the ribs together and there’s really no meat back there anyway. Let the ribs sit long enough to sweat out and absorb the salt. Shouldn’t take longer than 30 mins to an hour.

I smoke mine at 225 since I have a pellet smoker, but you could go 250 especially if you have an offset. Just let them go untouched for 3-4 hours then spritz every 45 mins to an hour (I use apple cider vinegar/water mix). You can let them roll through until they temp around 200 or you can wrap around 175 to speed up the cooking. Just depends on how much smoke you want to get on them, but I’ve done both ways and they’ve both been good.

Super easy. Basically just rub, smoke at 225-250, spritz after a few hours, take off at 200. Pretty hard to mess up especially if you get good quality ribs.

My favorite thing to smoke. As said above, I do mine in a similar fashion to brisket - it just doesn't take as long.

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Not sure? Was given a couple of frozen packs that said beef rib. Appear to be cut into 2 bones each. Still defrosting to cook Saturday.

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they probably beef back ribs and not short rib or dinos

smoke at 250-275.
S&P heavy on the P. w/ garlic powder
wrap at 160 finish at 195

Fire is right. If they are cut into 2 bone pieces, they probably aren’t the type of beef ribs I was thinking they were and should be smoked a little differently than what I said.

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The other various ribs have the meat mostly in between the two bones.

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Well this is what I have. Opened up the freezer paper and they are a small rack about 3-4" tall with about 5-6 bones wide. Both sides had a fat cap and I was able to pull a membrane off of one side and felt that maybe I could have gotten one of the other side but I couldn't (I assume just fat). Meat is mainly in between the bones. Used Worchester sauce as binder/marinade and coated with Oak Grove Smokehouse seasoning from Prairieville plus extra fresh cracked pepper. Plan to smoke at about 235-240 tomorrow. Plan to do them like a brisket as others mentioned, but if this new information changes what you would do ; please let me know. Plan to put these on the smoker around 7-8 in the morning.

Costco. Ask butcher for the 2 pack cryovac. It used to be about 45 to 55 dollars, but who knows now. I leave the back membrane on and take off the silver skin with a small paring knife that is on the meat side. One rib is all I can eat as they are so rich.