I've smoked beef back ribs a couple of times. As Johnpv mentioned, they aren't too different from pork back ribs to cook. The main differences I encountered with them is they might take a little bit longer to smoke and they didn't seem to need as much rub and sauce as pork ribs. I dialled that down after my first run of beef ribs and only put rub and sauce on the top surface. The membrane's definitely heavier and a bit trickier to remove, too. I've only smoked beef ribs a couple of times so I'm still fine tuning everything.
I was talking with a friend of mine a couple of weeks ago about the cost of living and a couple of things came up. Housing costs, which are becoming seriously unaffordable in this part of the world, and food price inflation. Beef, specifically, came up and my friend pointed out that he was talking to another person who remarked that they'd never expected beef to become a luxury item. Which is an unfortunate situation.