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!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend