Advice on Beef Ribs?

Seem to be beef back ribs, whats leftover when boneless rib-eyes are cut out. Basically tender meat, and very tasty because of the fat. But can be a little tough because of the connective tissue. I try to compromise. 250 dome till the meat gets nice and brown, then boost to 350 for a short time to render out more fat. I usually go w. just S&P, and a little vinegary sauce like Stubb's original on the side.

My results have been somewhat greasy, but the meat is really good.

Those do look like beef back ribs ... seven ribs #6 through #12 cut off right next to the backbone.  Depending upon the butcher, they may have some where between lots-of-meat and no-meat on the outside of the bone.  I prefer 250 degrees straight through with no peeking ... that means no spritzing, moisture in the drip pan, nor BBQ sauce at the end.  Our family prefers Penzey's "English Prime Rib Rub" or Oakridge "Black Ops Brisket Rub".  Pecan is my favorite go to for first cooks ... good smoke with less of a chance of overpowering the meat ... Oak is a more traditional smoke with beef.  Use a toothpick to check for when they're done and plan on about six (plus or minus one) hours to completion.

Good luck and keep us posted.

i coat with white sugar and wrap in syran for an hour or two in fridge, remove syran and wipe off sugar then a heavey coat of a pepper rub like lysanders spicey bourbon. 235 for 5 -8 hours til the probe slides in. i dont bother removing the membrane on beef ribs, thats stuck on those like tree bark. the most important part with beef ribs is when your in the store, meaty are good. shiners, showing bones are no good