Beef Rib confusion

[D. Collins]

While I got my WSM last year I still feel I am a newbie.
I am cooking beef ribs this weekend. A great local store had really meaty beef back ribs. They are separated, meaty and have 7 ribs (6 long, 1 short) about 3 3/4 pounds.
The postings on beef ribs seem to be all over the map.
I am looking for suggestions.
Here is my current thinking.
- A simple rub or the big bad beef rub (which I already have)
- 2-3 hours with a small amount of fruit wood (Cherry?)
- 2 hours in foil for some type of liquid (apple juice, Beef broth?)
- final hour open. do I put some kind of bbq sauce on them or leave then alone?

Any ideas well accepted.
D

 

[Enrico Brandizzi]

Imo, you need 3+3+1 at 225 ish cooking T. No fruit wood for smoking, but some hickory or oak. In the foil with some broth. I usually use a light layer of final red sauce not sweet, but I'm almost alone in doing this!

 

[Frank H]

D , I think your plan is sound. The big bad beef rub is good , but S&P is good too. That's a coin flip.
As for timing , don't get too hung up on the clock . Postings on beef ribs are scattered because each rack or package seems to be different.
Yours are meaty and separated ....that is not always the case. Cooking at 225 ? You may need more time. BUT...you want to see the meat shrinking up from the ends of the bones....the temp of the meat should be roughly 190-200. They should probe tender like brisket or pot roast. If you foil them , I would use beef broth , not apple juice.
as far as BBQ sauce , that is personal preference. But you can always serve it on the side. I like a light layer of KC Masterpiece at the end , but that's me.
I think you will end up with good ribs , but just wanted to stress not being so concerned with time of cooking that you end up over or undercooking those nice ribs. Good luck. Take pictures!