In Texas, barbecue means beef and beef ribs are a favorite of mine. Some people claim beef ribs are tough and fatty when barbecued. If your beef ribs are coming out tough you aren't cooking them long enough. Beef ribs need to be cooked at a low temperature for a long enough time to render the fat and tenderize the meat. Keep the smoker at around 225 degrees and cook them for about 6 - 7 hours and they will be melt in your mouth tender and not at all fatty or greasy.