Some of the posts showing beef ribs look pretty good and I was thinking of making them for my next BBQ since several guests will not eat pork. I have some questions:
1) At the store I saw beef back ribs on sale at $2/lb and they looked huge (i.e. each bone was longer than the longest rib on a rack of pork spares). There were also beef chuck shorts for $4/lb. What's the difference and which do I purchase for a low & slow set of ribs?
2) Do they require any prep or cooking technique different from pork ribs? For pork ribs all I do is remove the back side membrane, add a little rub, and cook indirect for 5 hrs at 250* (no foil) and sauce at the end (typically at 325* for 10 minutes a mopping to crystallize it a bit).
Cooking on an XL and Medium in Bethesda, MD.