Timmy, see John's time lines. Probably a good starting point. However, really, heed
Bill's advice carefully.
I changed smokers mid-season this year. What I didn't take
into account is that the newer smoker has a significantly larger capacity and therefore
the ribs were spaced out better; not so jam-packed as they were in my other cooker.
With careful and precise interior surface temperature control, but better heat and
smoke circulation (in the new cooker), the ribs cooked 45+- minutes faster. We went
to turn in with ribs that darn-near needed duct-tape to hold together...
Same surface temperature, same ribs, same timeline, done much quicker. Start with
someones then work it out precisely on your own cooker.