I’ll be doggone!
It’s all an estimate of course, but if I had to guess, I’d say a hindquarters from a Saint Bernard might take 8-10 hours at 225° while the ribs of a chihuahua would be done in 90 minutes.
Again, it’s speculation and this is the first time I ever considered the logistics of cooking dog meat. But if anyone ever brings the subject up in conversation in the future, now I’m ready.