I'm assuming you mean whole finger ribs, not cross-cut or anything like that. I like to marinade my beefies in a mixture of beer, worcesteshire sauce, a bit of lime juice, a little salt pepper and whatever other spices you like. Leave them in a bag for 2-4 hours in the fridge and make sure you agitate em and flip the bag every :30 or so.
As far as smoking the goes, use 225-250. I personally don't foil them. They can be tricky and may take up to 7 hours! But dang, they're worth it. Hit 'em with mesquite smoke - can't go wrong.
Good luck; look forward to some qview,
p.s., here's some I did the other day:http://www.smokingmeatforums.com/showthread.php?t=74489