Minion method for all cooks (except high temp) for me also. I would have told you 3/4 full, but Greg is probably wrong. It shouldn't take an hour to get to temp. Just fire it up, put the ribs on, and shut the dampers down to about 1/3 open when the temp gets to 200* - 210*.
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami