I've never prepared beef ribs. I like pork and I've got to the point they turn out pretty consistently good, if I do say so myself. I just smoke them in the Weber kettle and do a short finish in foil in the oven and they come out well enough that the family keeps requesting them.

These awful ribs from our friend were more bone than meat and what meat there was seemed both tough and dry and glued to the bone.

Beef ribs don't have as much fat as do pork ribs. Therefore it would be better to prepare beef ribs at a higher temperature and shorter cooking time than pork ribs.

Teach your friend that pork is more forgiving than beef and to master that first; then move on to beef.

Bill