Pick a slab that has plenty of meat left on it if you can find one. If not, talk to the butcher and ask if he can set you up with meatier ribs. You may have better luck getting good ribs at a butcher shop rather than the local discount grocery store.
Removing the fell is as easy as slipping a dull butter knife under it, between two ribs. Pry it up a little, then grab it and pull it off, using a paper towel for better grip if needed. After the membrane and fat is removed, it's time to add some flavor.
Dry rubs contain a mixture of spices, herbs, sugar and salt. They can be hot and spicy, or mild and mellow. Onion powder, cayenne pepper, black pepper, paprika, cumin, and garlic powder are a few of the spices commonly included in beef back rib dry rubs.
A marinade usually contains some type of acidic liquid as a base...vinegar, citrus juice, wine and even Coca Cola are commonly used in marinades. Herbs, spices and even vegetables are added for more flavor.
When barbecuing beef ribs in a gas or charcoal grill, use the indirect grilling method. Try to keep the heat at a medium level, between 250 and 300 degrees Fahrenheit. Rotate and turn them occasionally as they cook. It doesn't hurt to baste the ribs with mopping sauce a few times along the way, either.
To speed up the cooking process, wrap the ribs in foil after one and one-half to two hours of barbecuing. Place 'em back in the grill for another one to two hours, then check them for tenderness.
Remove the beef back ribs from the foil and coat them with your favorite homemade barbecue sauce. Continue cooking over low indirect heat until the sauce thickens. Remove from the grill, and let the feast begin!
Depending on the size and meatiness of the ribs, figure on serving two or three ribs per person. One good sized slab can feed one or two big eaters, or three or four lightweights.