You could marinate, to infuse some flavors. I generally will just use salt and pepper, and nothing sweet. I don't add any thing sweet, because I don't like sweet beef. I cook beef spare ribs the same way I cook pork spare ribs. I use a similar method as How To Make Ribs in a Bradley
. Though I begin checking them for doness at the 5 hour mark.
Short rib come from the plate and they are a tougher cut. Again, I use the same method as above, but the may require more foil time, and/or extended cooking time. Such as 2.5 - 2.5 - 1, and you may find you will have to cook and additional 30 - 60 minutes.
Your cook times will vary, depending on various conditions. I check them for doness by inserting a bamboo skewer. If it slides in and out without resistance, they are done. There is a very tough membrane on the bone side of the rib, that I find difficult to remove prior to cooking. I not longer attempt to remove the membrane, but will score it with a sharp knife.