Beef back ribs

[CLAREGO]

help i need some advice not new to the forum or smoking but this is something i never tried. Ive been searching the web for days now. i have some beef back ribs and i need to know a good internal temp of these bad boys. some say cook them like your grilling them(but i prefer to smoke them) i see a lot of fat on them. would these be cook like pork ribs, do they break down like pork ? I'm sure there is connective tissue on them any help would be great !!! thanks
clarego

[MechMedic130]

Never done beef ribs myself either, I'd be interested to know also since I'd like to try some sometime this summer.

[FLBentRider]

I've only done them once, and I don't think I cooked them long enough.

I found these two threads:

http://forum.bradleysmoker.com/index.php?topic=9448.0

http://forum.bradleysmoker.com/index.php?topic=8907.0

[GusRobin]

I do a lot of beef ribs. I apply a rub, set the smoker for 225*;smoke for 2 hrs; spritz with apple juice or beer and foil, put in for an hour; remove foil, add sauce and put in the smoker for another hour. So basically a 2-1-1 method. I do monitor the last hour and may shorten or slightly lengthen depending how they look. This method has always worked for me.

[Tommy3Putts]

I do my beef ribs similar to spare ribs.  Low and slow.  Usually 4-5 hours at 220-230.  Always turn out well.  Don't rush them

[CLAREGO]

so treat um like spares low and slow like everything else to do with the que  ;D