If I am not going to eat the ribs right away how do they hold up to foiling without any liquid for maybe an hour and a half at most. SMoking and reheating isnt an option, I need a method where I can pull the ribs off the smoker and start serving some, and then be able to hold some for a short time & serve them without losing quality, or temp. I dont like fall off the bone ribs, and dont like the texture of ribs that are foiled on the smoker. I want to get my ribs done and be able to hold them if necessary without compromising the quality. Can this be done? Any tips or methods you may use? Thanks for any help.