Gonna do my first batch of beef ribs this weekend. I've smoked many pork ribs, beef briskets. My question is, running temp, ending internal temp and a general idea of time frame. Ribs are around 7 lbs each rack. I have two. Will be using my new braunfels offset with royal oak lump coal and fist size chunks of mesquite thrown in here and there to maintain TBS.thanks ahead of time for any input.