Barbequed Beef Ribs

These are good. Not the same as BBQ'd Pork Ribs, but good just the same. Fall off the bone good. That's what we're looking for.
Remember that they'll shrink quite a bit, so get a little more than you think you'll need.
Like the Pork Ribs, it's slow cooking and also long cooking. I added a some mesquite wood chips for the aroma and flavor. If you do this, make sure you soak the wood chips for a good ½ hour (or longer) so they'll smoke a while and not just burst into flame. I used a rub (McCormick's Roasting Rub) to spice things up just a little. Rub a little on after cutting most of the fat off the meat side of the ribs. It's probably a good idea to let the ribs sit with the rub for as long as you can.
Put the wood chips in foil with a few holes to let out the smoke, and put it over the (low) flame of the grill. Put the ribs on the unlit side of the grill. I cooked about 2 pounds of ribs for 4 hours and it was pretty good. Maybe 3½ hours would have been better. The object is to let the ribs sit and roast in 250°-300° heat for this time. To be sure, stick the ribs with an instant read thermometer occasionally (don't open the grill cover all the way to let out all the heat). You're looking for 205°-210°. Once you hit this, you're done. Add BBQ sauce and bump the heat to get the flavor you need and grill it for a couple of minutes. I like it just the way it is.
This is really good survival cooking.