Short rib advice needed

When I ordered our last half of a beef, the butcher asked me if I wanted the ribs - sure thing. I was expecting a bundle of dino-ribs, but when I packed the meat away in the freezer I discovered 6 small (4x4x7) packages labeled "ribs."

I guessing they are short ribs? If so, I'd kindly take some advice on preparing them.

I'm thinking about hitting them with a good brisket rub and then doing them low & slow until they hit 160°F internal, then wrapping with foil and stashing in a cooler for another hour or so.

Thoughts?

Thanks in advance,

Dave