Well, I finally jumped into the rib grilling scene. I went to Krogers and bought a slab of beef ribs and a slab of tenderloin baby-back ribs.
Prep - cut each slab in half (to fit into the marinade container and to handle on the grill. On the pork ribs I used a pair of pliers and peeled the membrane off the back of the slab.
The pork I put in a plastic container with Stubb's Pork Marinade and into the frig for 1 hour. The beef I put in another container with half a cup of soy sauce, half a cup of vinegar and half a chopped onion. This also went into the frig for an hour.
Rub - after an hour I pulled both ribs out and rubbed Rudy's Rub into the pork without drying it off. I left the marinade on top of it.
The beef I dried off and rubbed with the Rudy's Rub.
Both went on my gas grill on the coldest part with the flame turned all the way down.
I turned them frequently to make sure they were not burning. I used a turkey baster to squirt apple-juice on them after I turned them.
After an hour I put all of the rubs into aluminum foil and back on the grill for another hour.
Afterwards the beef was over-cooked and dried out. The pork was coming off the bone and juicy as all-get-out.
Ate the pork ribs without sauce and they was very flavorful. The beef was a waste.