Ok so here is my issue - the day after T Day we are going up to our family land near Lake Livingston to watch the good guys BTHO sip, let the kids run around, etc.

My pork ribs are pretty popular and consensus was I should cook those. Great right? Well now tens of cousins, aunts, uncles are coming and I have a fairly small smoker so will probably need to run two batches for everyone.

I've never had to deal with an extended rest for ribs. It seems as simple as wrap and hold below say 175 and you won't be steaming the meat. Anyone with insight/tips and pitfalls to avoid? TIA

I cannot help with holding ribs for long enough to cook another round, but you might be able to use the rib racks to double or even triple your capacity. While not ideal, they will work, and used them years ago when I only had access to a small smoker on a vacation. Other option off top of head would be to do them party style, allowing you to use a few pans and again have them all done at once. Even if you have to put the initial smoke on the ribs in a couple batches, then finish all at once. I'd try to figure an option along those lines versus holding ribs for 5+ hours plus travel time. Sorry not a lot of help on the hold.

I'd probably try to make them all in one batch somehow. Could you smoke for a couple of hours and then move to the oven? Pretty sure smoke has diminishing returns the longer it cooks and the majority of the smoke flavor comes from the first 1-2 hours.

No worries! For clarity im taking the smoker up there so won't have to worry about travel time. Just wondering if anyone had insight on bbq restaurant best practices for holding overnight.

I may end up pulling ~3 hrs in when I am happy with bark, wrapping, and moving to oven to start up another batch. I typically go 4-5 hrs, sauce, wrap +1 hr and pull based on flex but this may necessitate I just call the bark food a bit early

Yeah good thoughts on the oven as per first reply that's where my head is at now.

Unfortunately my smoker is just really small and great for one brisket, 2-3 racks, etc but just not really intended for larger batches

Agree with party style and some warming device.

take them off the smoker, let them rest for 15 mims, wrap them and put them in a cooler, get a towel and cover them. they will stay warm, do your second batch the same way

Even if I was to heat as long as I'm below 170 or so should be fine as far as not drying out right? Basically just keep from steaming them?

I would test out a rack of ribs today, seeing if doing them a few hours on the smoker and then in the oven gives you the result you want.

Just to clarify I was saying only use the smoker to put some smoke on the first batch for 1-2 hours, then move to the oven for 3-4 hours to finish while you cook the second batch 100% in the smoker. They would finish 1-2 hours apart and keeping meat warm (such as the ice chest method mentioned above) for that period of time is a lot easier and better IMO than 6+ hours.

I'd say similar results. You can extra sauce up the first one to maybe help
Offset the lack of 2 hours of smoke
Time

I think this is the way. Thanks all for the input

Update that no one asked for but I felt called to report:

I made the executive decision yesterday to audible to three racks of ribs and about 5 lb of smoked ribeye (felt like this was fitting given our opponent Friday)

I'll get the ribs glazed and wrapped and put in the oven for their last hour or so while I give the ribeyes 45 min of smoke at about 150-170 then reverse sear

yeah a rib rack does 6 to 7 spare ribs

would have been cheaper