Cutting racks in half

Keep in mind that slow and low cooking is about rendering fat,and breaking down collagen.

Not always,size weight.

A 1/4 inch slice ,across a 10 lb pork butt,fried in a 350* skillet could be done in 60 secs.,but you sure can't pull the pork.

36 eggs ,will hardboil,as fast as one egg.

Thus a tough one inch by one inch piece of pork,could take as long as a four inch by eight inch piece.

One untrimmed spare rib,off a 700 lb sausage sow,might take longer than a 13 rib whole slab,off a sub market, 200 lb sow, cut from the loin.

Not sure how you graph the line to get the cooking time.

Smokin' might say,its done when its done.

Go with the longest time you think, on the biggest,oldest,most worthless,piece,and add a couple hrs,to be sure you are on time for dinner.

Gives time for a couple cold drinks.