No sir, only venison, where my buddy made 1" deep cuts in the haunch which he stuffed with bacon and garlic cloves.
A friend of my wife's here in Houston made the most fantastic beef ribs I'd ever eaten. I got her to agree to swap my chili recipe for instructions on how to do the ribs.
You won't believe it. I didn't until I witnessed the cooking.
Take regular beef ribs. Cover them with a goodly amount of Lawry's seasoning salt. Puncture vigorously with a knife or fork to work the Lawry's in. Put 'em in a ziploc with a moderate amount of a mild italian salad dressing. Slow cook over a very smoky fire (she uses pecan, and a 55 gallon drum pit).
Lawry's seasoning salt and italian dressing !!! I normally NEVER eat ribs, but I definitely scarf these down and beg for more.
This will no doubt be utter heresy on this thread.