I have never smoked beef that big but when I do smoke beef ribs I go at least 3 hours in smoke the wrap an hour an a half or more info salt and pepper rub and I don't sauce. I would use 275 degrees or hotter for the smoker. Look for bone about inch and a half to 2 inches bare when done. Don't forget to remove the membrane or the will be tough. Post pics when you're done!
I just smoked a slab of 4 very large beef ribs last weekend on my Smoke-it Electric. These were huge, bones 21/4 to 21/2 wide and meat at least 3 inches on the thick end. Filled a16x16 rack with about 2 inches side room all around.
I smoked at 225 like I do most everything, and started out with the typical 3-2-1 method with a temp probe. It wound up being more like 3-2-21/2 to get to 195' IT and start feeling like butter with a poker. Foiled and let rest about an hour before eating.
They were great. One rib was a meal for both us. I deboned and trimmed the others and have them in the freezer to pull out when desired.