How do I set the cooking time

Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbecue sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours.

An internet search will produce lots of information. Try this link

https://www.google.co.uk/search?q=Cooking+frozen+beef+ribs%3F&rlz=1C1CAFB_enGB673GB676&oq=Cooking+frozen+beef+ribs%3F&aqs=chrome..69i57j0l5.17311j0j8&sourceid=chrome&ie=UTF-8

I personally wouldn't cook meat from frozen due to unpredictability of cooking times though extended defrost times at ambient can be undesirable due to promoting bacteria growth and the necessity of high temperature cooking to make it safe.
Defrosting in the refrigerator works well and is good food safety even though it takes a long time.

Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees F. Continue to cook the roast until your meat thermometer reads 110 degrees F. Estimate about 15 minutes of cooking time per pound of prime rib.22 Dec 2014

The world's easiest prime rib roast: Master a holiday classic - Today.com

www.today.com/food/world-s-easiest-prime-rib-roast-master-holiday-classic-t77026 What temp and how long yo cook 5 1 2 pound prime rib roast Google Search

13 - 15 minutes per pound @ 300 - 325 degrees F, pull when meat is 125 F - 130 F (internal temp.) for rare to medium-rare. Err on the low side. Allow to rest; the meat will continue to cook while resting. For example, if you cook it to be medium-rare (130ish F), then pull it out of the oven, and let it rest, it will end up being medium to medium-well (140 - 145 F) once cut. So be aware.

Bone-in, bone-out it doesn't really matter, because the bone is not in the center of the meat. It's best to let the prime warm at room temp for a period of time, before cooking. An hour or so from the refrigerator (not frozen).

Some people like to place the prime into a hot (425 F) oven or grill/smoker for 10 -15 minutes, then turn down to roasting temp. This is done to sear the outside, which will give it a crispy/seared outside. This doesn't "lock in" flavor, juices or anything else, it is more of a visual and texture thing. If you do this, the cooking time will be reduced, because the oven/grill will have to come down in temp over a period of time while the meat is cooking. I don't recommend doing this with prime rib. It ends up being overcooked and tough, due to the fast then slow roasting of the meat.

What you want to keep in mind is: roast the meat low and slow. Check the internal temp, with a meat thermometer, early to avoid overcooking. Don't forget the internal temp of the meat will rise after taking it out of the oven. Let it rest for 10 - 15 minutes before slicing the meat.

For pork ribs, start by cooking them for 2 hours, at 225, internal temp 160 degrees, then remove from the cooker and foil them.

Be sure to put some of your mop juice, or apple juice inside the foil packets to help them steam and get tender.

Smoke them in in the foil for about 1:45 to 2 more hours. Remove the ribs carefully and vent them. They will be fall apart tender now, and fragile. Let them sit.

After about 10 minutes they will have firmed up again enough to move them back onto the grill for glazing. Use some sauce or a finishing rub to taste.

just make a cut along the rib and then pull the bone

Make sure the smoker is clean, that would be the obvious cause

Google "Smokering" and you will find a lot of forums dedicated to smoking food. It is an art in itself but many of these forums are helpful in learning.

The answer to your question is basically put as many racks of ribs that fit without touching and as long as the temperature is maintained they will all cook at the same time. I typically smoke my ribs at 225 for 4-5 hours.

There is no definite time.It is extremely important that the internal temperature of the turkey reach at least 165 degrees in order to kill harmful bacteria that may exist. Thi includes the stuffing. This if difficult to do without drying out the whole bird. Without Stuffing in the bird it is easier. Cook the turkey until the breast meat (thickest part,not near bone or ribs) reaches 161 degrees. or between thigh/leg reaches 180 degrees. Check out http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html , see how its don link in the recipe. Happy Thanksgiving