Quite a few use the 3-2-1 method.
3 hrs smoking
2 hrs wrapped in foil
1 hr unwrapped to add sauce, get a crust.
The ones I showed above went 4.5 hrs at 250* straight. Using the drip pan. No flip, or rotating.
But time also varies due to the thickness of ribs you buy. We have 4 sizes here.
If you are able to "hold" smoked meat from 140*F to 160*F, toaster oven, roasting oven etc..
You can hold the ribs for as long as you need. Makes for a much easier/less stressful cook. I've held ribs for 16 hrs for a very large cook.
You can hold in an oven. But most oven only go down to 170*. Which would be fine for a few hours.
You can also wrap, cover in blankets and keep in a cooler for a few hrs to hold. The larger the mass of meat. The better that works.
Plus other methods.