Do you have a smoker or a means to smoke with your existing equipment. Like brisket, some folks swear by salt and pepper only for their rub, but you can make a rub as you like. I would suggest that you not make a rub on the sweet side for beef. You can either grill roast them with indirect heat or smoke them, again with indirect heat. I would go 225F to 250F. Since I have never done beef ribs, I'm not sure of the cooking time. BTW, I would go 2-3 hours minimum in the fridge once the rub is on.
Emeralds are real Gems! C. caninus and C. batesii.