Re: back beef ribsI smoked 4 racks of beef ribs this past weekend for the NFL playoffs. I haven't had a chance to smoke in a couple of weeks, so I was dying to fire her up. These ribs were $.59/lb and had about 6-8 ribs per rack. All 4 racks cost me under $10.00, and they fed 3 couples and kids. What a deal. Needless to say, I want to try them again.
Some points for discussion:
 I too used the 3-2-1 method, but the ribs came out a little too dry. There isn't as much meat on beef ribs, as pork ribs, so I am thinking of using the 2-2-1 method the next time I smoke them. Thoughts?
 It was very hard to get the membrane off the ribs. In fact, I only took it off of one of the ribs because it was so hard. I wasn't sure if there were any tips out there. I know to use paper towels, but for these membranes, I had to use an actual cotton towel to get enough grip. The membrane was really tough after smoking, almost like leather, so that was not fun to eat through.
 I didn't want to use apple juice as my "moisturizor", so I used Coca Cola Classic during the foiled 2 hour stage of the 3-2-1 method. I heard that coke is a good substitute when using beef. I wasn't sure if there were any other suggestions out there.
 As far as rubs, I used a pretty generic beef rub consiting of paprika, chili powder, brown sugar, salt, pepper, garlic powder, and a touch of cayenne. Any other beef rubs for suggestion?
All for now. Keep Smokin'