If you have the time...this is the BEST way to go:
Buy a decent dry rub. Rub down both sides of the ribs and refrigerate overnight.
Wrap them in the aluminum foil C side down....so that the ribs cook in their own fat.
250 degrees for 3 hours....slow and low....
Put the BBQ sauce on when you take them out and finish on the grill until the sauce carmelizes...10 minutes tops
giddy up
This is the one.
I have lots of cooking and BBQ experience and have even competed in a couple BBQ competitions in my area. Low and slow my friend!
The only suggestions I will make is that I have found it's not necessary to apply the dry rub and leave the ribs overnight. I have found it works just as effectively applying it as little as 15-20 minutes before. Also, I would leave them unwrapped for the first hour to give the rub a chance to develop a little crust before wrapping them in foil, which is essentially using steam to tenderize the meat. Definitely use the broiler in your oven for the last 10 minutes or so. Here's a great basic dry rub recipe that works well with beef ribs:
1/2 C sugar
1/2 C paprika
1/4 C Kosher salt
1/4 C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 teaspoon cayenne pepper
