this was my first attempt to make beef ribs. I made a rub similar to what you'd use with prime rib, that is, heavy on the pepper, with salt and garlic powder. I toned it down and gave it a Florida twist with celery seed and orange peel.
They turned out pretty good. They didn't even need a sauce (contrary to my wife's opinion, who sauces everything). They shrunk a lot but the meat was more tender and fattier than brisket.