Since all the cuts off the slabs are different sizes and shapes, I just throw them all on the grate and let um do there thing for an hour or two. If I happen to be running hot then its closer to 2 hours if I am right on track then its about three.
I don't even worry if some of the thinner ones crisp up to the point of being almost burnt. Those pieces get cut up and go straight into my beans.
I'm pretty lazy on my beans, even tho I have taken first place with them.
I use large cans ( quart size I believe ), one pork and beans and one bush's bbq beans ( what ever flavor I happen to grab.) and masterpiece bbq sauce until I get a good looking mix. A pound or two of the rib chunks goes in and smoke away. Sometimes several hours up to four or five hours. Gotta get that baked smoked skin on the beans several times between stirring. The rib meat really sets them off.
I know your post wasn't really about the beans, but its a easy thing to do if you got the smoke rolling anyways. And you will be sure to be a big hit.
Good luck and let us know how it all turns out.