Just thought I would update this and let you know what I did and how things turned out. I cooked 15 racks of pork loin ribs the night before the wedding. I prepared them just slightly under cooked. I did not cut the slabs but left them whole. Put them in full size steam table pans and covered them in foil. I did put a bit of apple juice in the bottom of the pans.
I boiled some water in a pan. Poured the boiling water in a steam table pan located in the bottom of my Carlisle food transporter. Basically preheating the transporter. I then put the pans of ribs in the preheated transporter. Closed the door and let them set overnight.
Next morning about 5am I put the transporter in the back of the truck and headed out to the wedding site with the smoker in tow. I should mention I opened the door on the Carlisle just long enough to get the pan of water out of the bottom but never peeked at the ribs. I had no idea at this point how the ribs held overnight. It was about 7pm when they were put in the Carlisle the night before.
Got to the wedding site and started to set up. Started the fire in the smoker, set up the roasting pans in the buffet line and started getting the pulled pork warm. The smoker was heated and ready for the next round of 15 racks of more ribs. Now it's about 8am and I still hadn't opened the Carlisle. I figured if they were ruined there's nothing I'm going to do about it now. Dinner was to be served about 1 or 1:30 that afternoon so about 10 I decided to open up the Carlisle and see what I was dealing with.
I was amazed to find they were still very warm. I took one pan out at a time and started cutting slabs into thirds or fourths and putting the pieces in the roasting pan to stay warm until dinner. My biggest fear was I was going to dealing with rib mush and would just wind up throwing it in with the pulled pork.
These held up very well. I was very pleased. I kept a close eye as people were digging in the roasting pan and every serving came out intact without falling apart even after being in the roaster several more hours. So it worked out better than I expected.
Lots of compliments on the food and sounds like I will get 2 more cooking gigs out of that one. Served about 150 on about 40lbs of pulled pork (actual sandwich meat) and 30 racks of ribs. Just enough left overs for the family to keep.