Better than pork ribs, these beef ribs have even more meat and marbling. Cut from the Ribeye, these ribs have amazing flavor and are simple to prepare: On the back side of the ribs(the side where you can’t see meat), there is a thin membrane that should be removed. Simply slide a sharp knife under it, grab the corner with a paper towel for grip, and peel off the membrane. Then coat generously with your favorite dry rub, wrap tightly in foil to create a sealed pouch, cook in the oven at 250 degrees for 3 to 3-1/2 hours until the meat starts pulling away from the bone. Then remove foil, brush with your favorite bbq sauce, and place under the broiler for a few minutes.