This weekend will be my first attempt at smoking. I have some beef back ribs, and I'm wondering about the best way to smoke them. Any help, tips or tricks will be greatly appreciated. I've read about the 3-2-1 method, and I think I'll give that a try, but I still have a question. Do I brine or do I rub? I'm not entirely sure what a brine is, or if I need to use one with my ribs. Any heads up on the different uses for brines and rubs will be a great help. From what I've read, you use the same types of spices and herbs for both brines and rubs. The difference seems to be in the amount of liquid, and the amount of time before cooking. So, for beef ribs, do I use a brine or a rub? Thanks for the help!