S&P, Montreal Steak Seasoning or any beef rub. I really like Plowboys Bovine Bold.
As far as foil, that's up to you. I foil mine once the bark gets to the color I like.
I treat beef ribs like brisket on a stick :) I cook until the meat is probe tender.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
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