They are basically like full spare ribs, just with the headbone, or rib tips, cut off.....the left 1/3 in this pic....
I like a middle-of-the-road temp, say 260~275f, at Meat Level (<<Technical Term)
Here's a possible setup that would go about like that:
Start w/ the flat over the un-burnt coals & rotate a few times (just slide the grate around) during the cook........
Likely be somewhere around 3-1/2 hours (or about that) 'till you get a good bend test.....