Smoking for 3 hours, cooling, then 2 hours in foil will leave you shy. You need extra time, about an hour, to bring them back to temp then oven cook the two hours. Leaving them out all after noon is not a good idea. Yes any Bacteria would be dead but there just may be some surviving Spores that can activate and poison the meat with Toxin. If at any point they can't be held above 140°F they need to be refrigerated.
Another option if you want low and slow with foiling is to go 4 hours at 225°F then 2 hours in foil with a liquid, I will give my Foiling Juice recipe. At this point let them rest 15 minutes or so and go in the refer, as is, to keep cold until needed. They are fully cooked at this point and only need to be reheated on the Grill...JJ
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.
Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
I was AMAZED...No additional sauce needed. ENJOY...JJ