There are 3 types of beef ribs that I see. Usually you'll find Beef Back Ribs which look like this :
Then you have Beef Chuck "Plate" ribs which look like this :
Then there's regular old short ribs which have very little meat on them. I was looking for pictures of regular short ribs but all I have is pics of them in a pot getting braised. None smoked.
I know your post said Short Ribs, I just want to make sure we're talking about the same style of ribs. Either way I'll cover how I do both back and chuck ribs.
With Beef "Back" ribs, I smoke them at 225°ish for about 3 hours then wrap in foil for 2 hours with a little beef broth to keep them moist since there is not much fat. After 2 hours on the smoker I unwrap and return to the smoker and check for internal temp AND tenderness. If the meat thermometer slides in easily in various points, it's done. I find it usually to be in the 190° to 195° range.
The Chuck "plate" dino ribs I let ride a little hotter at around 240° to 250° until it reaches the color that I like. That usually is about 3-4 hours. I spritz it a few times along the way with a mixture of ACV, apple juice and water, just to keep it from getting crunchy. Once it gets to the color I like, I wrap it in peach butcher paper and start to probe it about 1.5-2 hours later. I probe through the paper, I not only am looking at the internal temp, I am feeling for tenderness. There is a membrane located in the middle of the meat and when the probe goes through it like butter, they're done. Usually in the 200° to 205° range. There is PLENTY of fat in there so it is very forgiving and hard to ruin. It can take a high internal temp unlike the back ribs.
I won't get into rubs but salt pepper and granulated garlic are key players for me when it comes to beef.
I merely glanced at the other posts (guilty) so if I am repeating someone else's advice, forgive me :)