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Same here, beef ribs are a favorite! Did some a few weeks ago. Lately I've just been doing all beef "Texas style" just salt and pepper for a rub. I think I prefer it now, plus it keeps things easier.

Thanks. For some reason, I didn't smoke at all last year and just started getting mine back out and in action this season. Next on the list to try is beef shanks. Never tried smoking them yet.

New member here just finding this thread. Been smoking with a weber smokey mountain for 10ish years now. Absolutely not a master at it but I'm convinced you can't really screw anything up in that smoker so long as your temps are level! Here's a chuck from Sunday.