Holding ribs for a couple hours?

[Missin44]

This will be my first cook at high altitude (7200") and first cook on my new MAK. I want to make sure my spares are done so they're going on pretty early. if they are done early I want to hold them in the best possible way. I assume if I want to hold my ribs for ~2 hours just wrap in foil and place in a cooler?
Thanks

[kmhfive]

I’m not good at holding onto ribs — they start disappearing as soon as they come off the grill, but in theory, you can hold them. Your plan seems sound!

[RonB]

If you plan on saucing them, you might hold until either ~ 30 min or 10 min before serving time:

30 min before you can sauce them and put them back on the grill or in the oven somewhere between 225* and 275* to caramelize the sauce.

10 min before and you can put them under the broiler to caramelize the sauce.

If you sauce before holding, it may rub off when you unwrap.

[texastweeter]

ROn nailed it. I know people that take left over ribs and deep fry them in individual riblets too. Never tried them, but makes me think of bacon.......

[DWCowles]

I had to hold some ribs over for a hour once before serving. I just wrap them up in foil and put in cambro. Didn’t hurt them at all.

[Pirate Scott]

I have held ribs while waiting for sides to finish. Not a problem, restaurants do it all the time too.

[Spinaker]

I place them on an elevated rack in a foil pan. Then cover the pan with foil. Then place the pan in an oven that is at 170 F or set to warm.