Trim excess fat and remove the silver skin if needed
Pat the beef ribs dry
Season generously with salt, black pepper, and any desired dry rub
Let the ribs rest at room temperature for 20 to 30 minutes
Preheat the oven, grill, or smoker to the desired temperature
Sear the ribs if you want extra browning
Cook low and slow until tender
Baste or mop occasionally if desired
Check for doneness with a fork or thermometer
Rest the ribs for 10 to 15 minutes before serving
Slice and serve against the grain