Heres's my question and hope it isn't a dumb one. I'm doing 40 racks of ribs for a graduation. Can only do 20 at a time. So what is the best way to keep the first 20 moist and warm while the second batch is being done on my smoker? I did this once before and wrapped the first batch in foil and kept them warm on another grill for four hours. That was disaster as the ribs turned to mush when I removed the foil. So do I cut up the first batch and put in roaster to cool and reheat or leave whole to cool and reheat and cut. I don't have a food warmer but looking for one. Thanks.