Beef Ribs

First thing is are theses a regular rcak of beef ribs or are they short ribs on long bones. Best way to tell if it doesn't say on the package is how much meat on the top of the bone. If there is about 1 1/2" of meat then you have short ribs on a long bone. To me the best. Ok so you have a rub good. Then rub them the night before and wrap them in some saran wrap and into the frig overnight. I would smoke them like a rack of spares but use a thermo-meter. Then use the 3-2-1 method and check the thermo and make sure that it goes up to 200° and that is for the short ribs but fo the regular beef ribs the 3-2-1 should work out pretty good for you. So good luck with your ribs and don't forget the Qview. 

+1 on determining if they are short ribs or back ribs. Short Ribs have much more meat on them (about the thickness of a steak).

another +1 on the 3-2-1 method. Depending on the beef, you may be able to get away with 3-1-1 or 2-2-1.

Enjoy them.........those are awesome!