Calling on rib experts...FTC???

CheeseheadinAZ

Next week i’ll be cooking up some ribs for the office and expect to have a 2-3 hour gap between pulling off the egg and cooking. Any ideas?  I was thinking of just doing FTC like I do with the pork butt. Would appreciate any feedback....thanks!

Botch

Should be fine; if you have multiple racks I'd try to stack them within foil package(s) to maintain some thermal mass.  
I FR'd (foiled/refrigerated) 2/3rds of the St. Louis' I smoked on the 4th; just heated half of them up over my double boiler for 20 minutes (still in the foil) for lunch today; last 1/3rd to be heated tomorrow (then I'm done with ribs for awhile...)

GalanteNate_OneEa

FTC can hold anything for over 8 hours. I assume you meant 3 hours between when they finish and when you are serving? If so, that’s a perfect amount of time for them to rest in the cooler. 

mlc2013

I just did a cook yesterday and FTC individually didn't even think of stacking them and they held in a preheated cooler for 2.5 for me no prob

CheeseheadinAZ

Yes I meant to say 2-3 hours between cooking an eating. 

westernbbq

What @Botch said has worked for me many a time
Baby back pork ribs is the only type i did this with but i wouldnt hesitate to do beef ribs or st louis spares

Stacking a few racks together per foil pack works just fine.  I usually sauce them up again and pour some pan drippings in each foil pack.  The steam from the beer vinegar mixed with the rendered fat that dripped off the meat makes a sublime coating

One other thing wrapping them has done for me is that the color deepens to a rich maroon burgundy and the meat sweats a little bit giving it a nice sheen with that gorgeous color transformation.  All discovered by accident by the way....

Hans61

Yes FTC will keep them perfect so you can cut them and serve fresh!