Spare ribs best way to hold

[Pobeque]

Planning on having a little get together for NFL playoff this Sunday. Menu plan is grilled wings, pig shots, smoked queso and ribs.

I have a 22" WSM and a 22" kettle to use. I was thinking to smoke the ribs in the AM, and hold in a cooler/slow oven until we want to eat. I can then use the WSM to cook the pig shots and the smoked queso for apps. The kettle will cook the wings with the vortex.

How would you plan this cook with the equipment I have and how would you hold the ribs?

Game starts at 430, so I want to have the apps ready for game time, wings around 2nd quarter/halftime and the ribs for 4th quarter.

[HawkerXP]

Sounds like you've got it down. I hold ribs in a covered foil pan with a splash of apple juice in the oven at its lowest setting.

[DaveD]

And here I was gonna say, I like to hold them between thumb and forefingers...!

[Mosca]

Yeah, I was thinking, “Pretty much the same as those wings!”

[RonB]

I wuz gonna say the same thing. I always wanted to have a formal dinner party and serve sauced ribs. There would be no knives or forks... (Where is the evil grin emoji when I need it. )

[DaveD]

RonB I like the way you think!

[bbqLuv]

Ribs at half-time rather than the 4th quarter--only a suggestion. I have a pellet grill, so I am no help with your equipment.
Your plan sounds workable. Yep, plan your cook, and cook your plan.

PBR, Piggie-Back-Ribs with the appetizers if cooked at the same temp.

Paired with PBR of course.

[shify]

I agree that you might be better off serving the ribs with the wings at halftime.

If you start the ribs and target pulling them off the WSM at around 3ish, then you can just re-fuel as necessary and move right on to the pig shots/smoked queso provided you have enough room to cook together. If you then serve at halftime, you'd be holding for 2-3 hours and you can get away with a faux cambro for the ribs. I like to wrap in butcher paper and then put in a foil tray wrapped in towels and then in the cooler.

Go Giants! I'm also doing wings for the game and wanted to do wings but likely wont be home early enough to get the ribs on for the game, so probably will add in cheesesteaks (or chicken cheesesteaks if mrs shify gets her way)

[Pobeque]

I like the idea of serving the wings at halftime since I do actually want to watch the game. This would keep me from having to do anything during the 4th quarter.

Go Giants!!

[bbqLuv]

Posting your time journal, and pictures will be nice and helpful.
Thanks in advance

[Sweaty Paul]

Sadly I won’t be able to make it! Enjoy. Looking forward to seeing your cook!

[Robermax]

I had ribs that finished 3 hrs early yesterday on Weber kamado. I didn't have a cambro and oven wouldn't go below 200. I closed all the vents took the ribs out for an hour or so. Then opened the cover and let inside cool. When temp was 175 or so I returned the ribs to the cooker with flame out. It maintained temp 170-140 for 3-4 hours . I didn't wrap because I hoped the inside would stay moist. The ribs were good but crust a bit tough.
Should I should wrap them with butcher paper next time or consider adding water pan?