For some reason, I've always had the toughest time figuring out how to make my beef ribs come out right - they are usually tough and flavorless. At least last weekend I got the tenderness taken care of with foiling at three hours - and adding some apple juice to the foil before cooking them another two hours in the foil. But the juice seems to have kinda killed the beef flavor - so next time I'll try some beef bullion.
I hope yours come out great!