Not really sure what these are, they were generically called beef ribs, and were cheap. They have been in my freezer, in baggies with off the shelf jerk marinade, for I don't know how long.
Done PS legs up, drip pans, and grid, at 230 for one hour when the top set read at least 160. The bottom set took another 20 minutes to be reliably up to internal temp. Last time I tried these we took them off too early, and they were tough.
Actually pretty darned good, and the sauce thickened up nicely. Tender and flavorful, but about 95% fat and bone to meat. Not sure I'll bother again.
Pics to follow.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys