OK the boss wants me to do ribs too... Cooking for 35 people.

Thanks everyone who just helped me out with my last question about my first time cooking for a large group of people. My boss decided he wants ribs at the party too. I'm already going to have a lot of pulled pork. Cooking for 35 people the main focus is the pulled pork sandwiches. In addition I will have ribs for anyone that wants them gonna have maybe 2-4 ribs for a little side as well with their pulled pork. So i'm thinking about doing about 9 or 10 racks. What I need help with is how you would prepare them to be done in time for lunch? I've always cooked ribs and eaten them within 10 min of them coming off the egg or out of the oven (pre egg). I will have one empty large egg that I can cook on but think that I can only fit 4-6 racks with the green egg rib rack to stand them up inside the Large egg. Honestly I'm considering doing all the ribs in the oven to makes things easier but i don't know how many will all fit on a standard 2 rack oven.  I don't think i can fit 10 racks in the oven so maybe ill do some in the egg and the rest in the oven. Or would it be better to start 4 to 6 racks in the egg for the smoke flavor and then finish in the oven? this method would take longer because I'd have to wait to do the smoke on the first round. My biggest questions is how to preserve the ribs while i'm cooking others ribs if I have to or while I have to drive into work and make sure they are ready before lunch? I really need to finish cooking in the morning and then bring them to work about an hour or two before the lunch party. Can you do FTC for ribs? will this make them taste less good? I'm sure bbq joints do something like this all the time because obviously they finish most their cooks in the morning ready for lunch. Should I not sauce until right before they are going to be eaten? 

Lately I've been doing the turbo ribs method and it works great. Remember ribs isn't the main focus the pulled pork is the main thing here and I've now got that figured out and I'm dialed in on that. Any other methods or suggestions for ribs even if they are just in the oven? 

I know my questions are fairly vague and kind of scattered . So to recap on the above would be. 

1. How many ribs fit on a large egg with only the green egg brand rib v rack?
2. Have you ever done ribs in the kitchen oven? How many can you fit? Should I do a combination of on the egg and then in the oven? Egg first for smoke then moved to the oven? 
3. How can I keep ribs hot and the best tasting after cooking? I'd like to finish them in the morning at about 8:00 am or 9:00 am and eat them at noon. btw I don't have an oven at work. 

Any suggestions or tips would be greatly appreciated! 

Thanks, 

Scott