First off - in my opinion the mistake people make with beef ribs is they don't cook them enough. Beef ribs benefit from A LOT of cooking. Truth is I have never ever had an over done, dry beef rib, end of the rack excluded. There's a thick vein of fat between the two layers of rib meat - it's a very fatty cut. It will not dry out, and the more of that fat you render out, the better they will be.
Since beef ribs aren't a competition meat, go ahead and cook them falling off the bone. Get your fire up about 275-300 and cook them beef ribs for 4 hours. DO NOT fear or gete nervous when they start looking like meteorites - they will be fine - forge on. They will pull back, they will get black, and they will look crispy dry - they are not. Oh, and no foil needed.
Sauce them with an hour to go and get ready to go to heaven because that's what they're going to taste like. The smoke ring will be deep purple, you'll be able to pluck chunks of meat off the bone, dip in your sauce and wow! Give it a go.