These are also my first beef ribs, so maybe someone can steer me away from what's about to go wrong. Right off the bat, as I was washing the meat I felt the toughness of it. The challenge is on. First thing was to quickly get it into some moisture and worry about the tenderness later. At $1.99 a pound it seemed like a good deal and so I bought two packages. For the first I rubbed in yellow mustard and then sprinkled a good layer of bbq rub For the second I rubbed in a good layer of EVOO and then sprinkled a good layer of bbq rub. Both pretty much look identical but with the EVOO there was more run-off juice in the pan. This is what both pretty much looked like when done prepping. Nothing is cooking yet. For the moment the ribs are enjoying a quiet time in the fridge. Tomorrow is a day away and I'll be searching the internet tonight on how to cook them. All suggestions are welcome. Thanks.