Short-Short Rib Question

Question for the brethren:

I've cooked short-ribs several times, but always a full 3 rib plate. I'm planning on serving them as part of a multi-course meal coming up, so I'm going to have the butcher cut them in half for smaller portions.

How does this affect the cook time? Am I still going to be looking at 6-8 hours at 285 depending on the thickness of the rib or will it be shorter?

Thanks in advance for your insights!

That's kind of what I was thinking, thanks for your input!