Ah, well that's beyond my expertise. Though I think there needs to be a more concrete setup than "cooking ribs in the pan" for anyone else to be able to help you.
sounds like you need to model the pan and heat source first. A 50 foot long pan over a 50 foot long fire cooks 500 ribs faster / differently than 500 ribs in a skillet at home. A low heat long smoker is different from artificial smoke and a pressure cooker.