As everyone said big matter of prference so heres mine. I like pork ribs over beef. I also prefer spares, they are bigger and meatier than baby backs and cheaper. I pull the membrane, trim em st louis style, dry rub them. Smoke em at 250. When meat pulls back on ends of bones about an inch or so i do the bend test. Sometimes i sauce them but if i do only at the very end and is a very light layer.
Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon