I can never decide if I like pork ribs or beef ribs better :-)
I love both....
As Leo suggested
jeff's rub is good but for beef i prefer much less sugar.
You can always try a simple SPOG or additional paprika and chili powder....
One thing to watch out for is that butchers like to trim their beef ribs to the bone or very close to it. I would not buy one with a shiner.
Try to look for one that has some meat on top of the bones not just in between..... I think this is key to a good smoked beef rib.
Then just rub it with mustard or hot sauce or Worchestershire sauce and add your rub.
I like to foill mine at the 2.5 hour mark. but you dont have to . I like to spray it with a mix of apple cider, ketchup and tabasco mix.
but not always. you can always keep it simple!!!
Add sauce the last half hour if you lie to add sauce....
Total time with a thick rib can be 5-6 hours but do a taste test. I always add and ecxtra rib just for sampling :-)
HTH and good luck!!! Beef ribs are AWSOME.
Zed