Beef ribs are difficult to give advice on unless one knows what cut the ribs are from. Another factor, when I purchase beef ribs - depending on the place and day the thickness can vary a great deal. So it is like a different cook each time.
If you have short ribs (a.k.a braising ribs, flanken ribs, short plate ribs, Korean short ribs....); this is a tough cut; similar in comparison to spare ribs. These require more time, and if they have 1.5" of meat the 3-2-1 method in the Bradley would be a good starting point. If thinner cut down the time, if thicker you may have to increase the time.
The other style of beef rib is the short back rib (a.k.a dinosaur rib, beef back ribs etc...). This cut is leaner and requires less cooking time.
I wouldn't bother with trying to remove the membrane. It is too difficult to remove, and often when removed the bone will separate from the meat during cooking.
