I love beef ribs.
I've posted about making "dino bones" from both beef short ribs and beef back ribs. My preference is barbecuing beef back ribs. For starters, they are cheaper, about $1 a rib. But more importantly, these ribs are cut from the ribeye / prime rib area. They literally put the "prime rib" in a prime rib. You cut it off and you have a ribeye steak. Yeah, it is steak on a stick, er...rib.
Here's the tip:
Since they are "steak on a stick", instead of brushing them with a barbecue sauce in the last 30 minutes, glaze them with steak sauce. I used the habanero steak sauce that I made recently but you could use A-1 or Heinz 57.
It's just a little different than BBQ sauce and the boys and their friends devoured these.
If you had to do these without a smoker, you could cook them at 250f indirect on a grill or in your oven for 90 minutes to 2 hours (until they bend easily when you hold them with tongs from one end). Then glaze them and then finish them on a medium hot grill over direct heat for a few minutes (I'm guessing 7-10 minutes on the bone side and 5 minutes on the meat side).
Smoke notes for BBQ enthusiasts (not written in English):
The Egg was set up for an indirect cook (plate setter legs up with a drip pan) at 250f. I was using Full Circle lump and Jack Daniels oak chips mixed in from top to bottom of the coal. Ribs had membrane removed. They were rubbed with Weber's Chicago Steak rub and smoked in a rib rack for about 2 hours. Once they were close on the bend test, I glazed them with steak sauce and let them go another 30 minutes until the sauce was cooked onto the ribs. I like using oak for beef and the JD chips do great for adding flavor, but it's so much easier bringing true smoke flavor using chunks vs. chips.