How do you cook beef ribs?

Nora

We have had our large Egg for almost a year and are truly enjoying it. I was reading another thread about cooking ribs and when to tell if they are done. It seemed to me they were talking about pork ribs.

My husband loves beef ribs, but I think they are tough and hard to eat. I like pork better, but I do try to make him happy occasionally. Any suggestions on making beef ribs better? He's cooked beef ribs a couple of times, and I don't know what temp he used. I have done a few very successful low-and-slows for brisket, so I feel pretty competent at it. Do I cook beef ribs low-and-slow? Will that make them tender? And do I use the same method to judge doneness: wiggling the rack and wiggling a bone?

First post, but I've been lurking for a while. Here (I hope) is a photo of the first brisket I cooked. Jeeze was it good. Cooked for almost 24 hours. I made a mistake and got the egg too hot at the beginning (500 if I recall), but that gave the brisket a nice carmelized exterior, and the meat was not damaged. I have since learned how to not overheat and to wait until the right temp to add the meat, but messing up and having the brisket still be great really boosted my confidence!