First, getcha a really big piece of charcoal.....you're gonna need it.....
Kiddin', but it takes a little cooking to get them right......
Good tags of Awaa's cookups.....you'll notice he went longer & slightly lower heat on the ones that were more recent.....
there's two membranes on beef ribs like that... take the first one off if you're game, don't bother with the second one, or even just score the meat in between if it seems like too much work......
season fairly simple like basic brisket or beef type rub you might use.....
Go medium low heat 250~275 for 4+ hours, the bones should pull way back, if they seem a little dry on the surface, you can mist them with apple juice / cider vinegar mix or beef broth strained....or foil wrap with a bit of broth in the bottom to braize for an hour or a bit more.....
These ones were salt, lite pepper, garlic powder & UN-sweetened cocoa powder rub.....approx. the time listed above, except a little less in foil....
Yours may not be quite that thick of meat, but it does take a gentle while to get the fat to render correctly.....so try 3-1/2 hours, check with toothpick or probe for tender, then maybe braize for a short time.....that give you enough to go on?