That very well could be dino bones...thick slab with a heavy fat layer between the bones and the cap muscle...coming from a meat shop, they generally don't trim some cuts very much, so this could be deceiving me.
If anyone knows for sure, it would be Pops...would probably take him about 5 seconds to ID what you have here. I'll drop him a PM so he can give you the low-down.
Based on what I'm seeing, you could smoke it as a whole slab, but be prepared for a long smoke...9-1/2lbs will take close to 15hrs @ 225*, although you could run it up to around 250*. Cook by shrinkage and pull-back of the meat from the bone if you like them tender and well-done. These are big enough that you could probe for I/T as well...take to 200* or so, if that's your plan. Me? I'd go for the full slab...it would be an inspiring sight to bring that out of the smoker.
Some guys portion them out to single bones before smoking and hit with smoke on open-grates for 3-4 hours, then pan and add a broth to finish cooking to a tender state. This will reduce cooking time dramatically, btw, but will increase the bark by exposing the cut meat before it's cooked. It also provides more surface area for rub and smoke on your rib meat.
GREAT lookin' beef rib slab!