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Are you referring to actual de-boned short ribs, or so called "Boneless beef ribs" which are not actual ribs and are cut from the shoulder clod? I have not de-boned any actual ribs, but often smoke the "boneless variety and they are one of my favorites! I have stick burners and smoke most everything around 250°
Length of time will depend on the results you want. I like the "boneless" ribs to be at, or near the pulling stage, so roughly an hour, to hour and a half per pound for a 6-8 pound chunk.