Living in Cincinnati, I've grown to expect pull pork and ribs slathered in sweet sauce since we're not too far from Kansas. I personally like smoked beef over pork (although I do love pork as well). My in-laws have a grass fed beef farm down in GA and they just gave us a qtr. cow for my wife's birthday (might as well be my birthday too!). I have 2 racks of beef back ribs that I just tossed on the smoker. We'll see how they turn out. Being grass fed, the fat marbling isn't that great. But since it is all natural I expect what fat the ribs do have to render down very well. Here's my stockpile in the basement (along with some pork): Ribs are thawed and ready for trimming: "Rubbed" with black pepper, salt, garlic powder, and cayenne pepper: On the smoker, larger halves closer to the firebox: Just cruising right along now about an hour in: I'll just sit right here and have another beer: More to come. These are my first beef ribs by the way, so I'm excited. I'd really like to try short ribs next if I can find some up this way.