Need beef rib help!

"We've had great success with beef ribs. We rub L & P Worchestershire all over the meat, then sprinkle and press on the McCormick's Montreal Steak Seasoning. Let it sit overnight. The next day smoke them for 6 to 7 hours at 225. They are "fall off the bone" tender and taste delicious. Remember, they're "done when they're done".

do you pull the membrane as you would for spares??

I do.

I think it is hard to buy good beef ribs. Ribs are a part of the prime rib section of the cow and most butchers want to leave as much meat on the prime rib as possible as they can charge a lot more than they can for the ribs. So that leaves bvery little meat for the ribs. You might talk to your butcher and request a set of ribs that have some more of the meat on them.

Ranger,

I buy whole uncut short ribs from Sam's club. These are also known as plate ribs and work very for me. These have a lot more meat on them than true beef back ribs but I like them that way. They will also run you about $4-5 per lb.

Here's Chris Lilly's beef short rib recipe RibDog originally posted. I've used this several times now, and it's delicious. Far better than anything I tried previously.