Haven’t try beef rib before but I though why not. Brought home a rack and the wife’s comment was “Beef ribs I hate beef rib they are always tough. So they sat in the freezer a few weeks before I gave them a try. After doing some reading on the 3-2-1 method for beef ribs I figure I had nothing to lose. My first try the wife couldn’t believe how tender they were, but I wasn’t happy because all I could tease was the rub, no beef. So the next day back to the store for another rack. 2nd try Beef Ribs. Rubbed with Brisket Rub, very light Pecan Wood Cooked at 230 degree for 1.5 hours to temp of 165. Wrapped in double foil and back in the smoker for 1 hour. Unwrapped and back in the smoker for ½ hour. Came off the bone very nicly. Good light smoke taste. Good light Rub taste. Good sauce taste. GREAT BEEF taste. Wifes comment, "I like these better than Baby Backs. Did you get another rack?"