beef back ribs

Pull off membrane.....coat with EVOO and Dizzy Dust . Cook turbo indirect at 350. Bone side down 1 hour, flip bone side up 45 mins...flip last 15 mins and sauce (like Bone Sucking Sauce). Spray equal parts apple cider vinegar and apple juice every 30 minutes.Done with bed test or 195 temp. Use Apple wood chunks!  Comes out great....may never take 4-5 hours again.

I wrap in foil and splash in some sort of pale ale. I LOVE some beef ribs 

Most that I come across are racks left over when rib-eye steaks are cut away from the bone. Often, there is not much meat left. Those, I usually cook pretty hot, up to 350F dome. Doesn't take long, 3 hours tops. I look for slightly crisp meat.

If the meat is thicker, I go lower to render out as much fat as possible. They always taste great, but having a mouth coated w. grease, no matter how tasty, isn't so good.

Sometimes, I find them cut for themselves, not as leftovers. There may be a full inch of meat over the bone. Those are the best. Usually, the bones are separate, but not always. I cook those at 250, usually for about 4 hours. They cook faster than pork ribs. The meat is quite tender. Again, it a matter of rendering the fat, and crisping the outside.

Most of the time, I just use S&P for flavor.

I just had some of these and I loosely followed this method:

They are great eats! Good work