High temp pulled beef and ribs

I thought that I was going to have time to go low and slow with chuckies under ribs today, but that is not going to happen. My plan is to do them on a couple kettles, indirect at about 300* - 350*. I'm going to take the chucks to 165*, then foil, and cook until it pulls. Any suggestions on timing for the ribs with foiling times? TIA