I fixed some beef ribs yesterday. If I do say so myself,they were my best yet.
Here's what I did:
Two racks of ribs (membrane removed.)
Rub racks well with L&P worchestershire 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.