I have been searching this site for a good receipe for beef ribs and how to cook them, with out much luck. I have had great results with pork butt and beef brisket. Hope someone here can help a newbie to beef ribs. Thanks
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Go down to the "Favorite Recipes" section of the forum. There are several posts there about beef ribs and a few recipes. Good luck! 
In Oklahoma ,you might get beef ribs worth smoking,but many places they aren't worth the effort.
Probably the reason for no discussions.
Probably the reason for no discussions.
Welcome to the Forum soonersmoker. If you type in beef ribs in the FIND above and remove the checkmark that allows the whole site to be searched, you will get over 400 hits. Surely one of these will help you make some of the most delicious beef ribs you have ever had. 
FIND is our friend.
bob
FIND is our friend. bob
Hey Sooner, try these.
Here's what I did:
Two racks of ribs (membrane removed.)
Rub racks well with L&P worcestershire sauce. Coat with a thin layer of yellow mustard.
Sprinkle with Head Country Championship Seasoning (or whatever floats your boat.)
Let them sit on the counter while a I got the smoker ready to go. (maybe 1/2 hour)
Put in smoker with 2oz Hickory. Started timing two hour cook time when the temp reached 250*.
Glaze: 1/2 cup CS Spicy BBQ sauce to which I added 1 tbs turbanado sugar and 1 tps worchestershire sauce.
At the two hour mark, brushed with glaze and turned temp down to 180*. Cooked another three hours.
I eat a full rack as soon as they came out of the smoker and had to fight my wife for the other one.
I can't remember who mentioned using the 250/180 temp cooking method, but I think it had a lot to do with my success. So, to whom it may concern; Thank you, thank you, thank you.
Here's what I did:
Two racks of ribs (membrane removed.)
Rub racks well with L&P worcestershire sauce. Coat with a thin layer of yellow mustard.
Sprinkle with Head Country Championship Seasoning (or whatever floats your boat.)
Let them sit on the counter while a I got the smoker ready to go. (maybe 1/2 hour)
Put in smoker with 2oz Hickory. Started timing two hour cook time when the temp reached 250*.
Glaze: 1/2 cup CS Spicy BBQ sauce to which I added 1 tbs turbanado sugar and 1 tps worchestershire sauce.
At the two hour mark, brushed with glaze and turned temp down to 180*. Cooked another three hours.
I eat a full rack as soon as they came out of the smoker and had to fight my wife for the other one.
I can't remember who mentioned using the 250/180 temp cooking method, but I think it had a lot to do with my success. So, to whom it may concern; Thank you, thank you, thank you.