Last week, my ribs finished cooking about 2 hours before guests were supposed to arrive. I left them in the smoker at just under 200, and they got a little dry. They set up ok, and I could cut them pretty well, and the meat came off the bone very nicely. Everyone loved them, of course, but the pitmaster in me wasn't satisfied. I think they would have been perfect if I had pulled them earlier. Any ideas on how to keep the ribs warm, and safe, if they get done too soon? I hate to put them in the refrigerator only to start heating them up a little while later. (My thoughts were to just start eating... not my fault if my guests wait to get here on time when there's meat in the smoker...)