General Smoking Time Question

As our leader Smokin' says, "It's done when it's done."

I have found in both my 055 and Amerique that at 225˚ 4.5 to 5 hrs. is just fine for a clean "bite from the bone" and not falling off/apart. The 230˚ setting may get you close to that. Experiment!
The CookShack suggested is a very good starting point and do not look at them/open door until that time if you choose.
The easily inserted toothpic test is good, but takes a few smokes to get it right. Should go in betweeen the bones like almost soft butter (little resistance) is a good starting point to figure out how you like them. Experiment!
When I got my first CS, I fed the neighborhood for some time, just tell them you are experimenting...trust me they will not refuse you.
Ribs are easy to do on time and if you do a full smoker batch, it should only take a marginly extended amount of time over a small batch.

For your question and not knowing which CS you are using, 3 slabs of BBR's, Check at 4 hrs. (if at 230˚) and if you can grab one end of a full slab and it folds with some resistance, you are close. If you pop the fold bone, you are there or most likely past, what many want. You need to choose how you like them.
Rob

Catfish welcome to the forum. I have found that the more you put in the CS the better it smokes.
I haven't seen much of a difference in large versus small smokes. I'd go with Magic's advice.

Generally when increasing the quantities, it depends on the capabilities of the smoker you're using.

With the CS, increased capacity does not mean increased time, generally speaking. The smoker will compensate and attempt to maintain the temp on the dial. It doesn't know how much you have, it's just working on a temp.

One effect would be if you fill the smoker, that the food on the bottom rack will get more of a blast effect as the heating element is compensating and running more.