I would allow at least 18 hours minimum total for the butt. You can easily rest the butt for 5 hours or more (double wrapped in foil, towels, and in a cooler), so I would err on the side of having it done way ahead of time. And even if it is done more than 5 hours ahead of time, double-wrap in foil, place in a pan, then into an oven at 140, or as low as it will go that is above 140. When done, remove from the oven, and if it's more than an hour or so before eating, transfer to a cooler.
I would put the butt in at 9 pm at 225. At 11 am, if the butt is not done, transfer to a 225 oven, double wrapped in foil, and in a pan to catch juices. Put the ribs in the smoker. Quickly and carefully (its hot!) slide the smoke box out enough to add a chunk or so of wood for the ribs. Just keep in mind, the worst thing is not being done early enough for a good rest. (Ribs can rest wrapped in foil for a few hours too.) I don't know how many times I hear "I pulled it early because we were hungry".