Post-cook 3-2-1, FTC and preserve bark?

[mschoonmaker]

I’m doing some St Louis ribs this weekend, and then they need to travel for 1-2 hours. Normally I do the good ole 3-2-1, but I’m concerned about losing that last hour’s bark development if I were to then re-wrap w foil, towel, and cooler for another 1-2 hrs.

Any thoughts on keeping them moist & hot but still retain the bark?