If it were me. I'd precook some ribs the week before and freeze them in the foodsaver. Put them in the fridge on friday and they'll be thawed out by gametime on Saturday. You can reheat them in the oven or on a grill if you have one. Wrapped in foil for the oven and on the grate on a grill, add sauce at this time if you're into that kind of stuff. I would also put on a couple pork butts friday night before I went to bed. Say they take 12 hrs and you put them on between 12am-2pm. When they are done the next day double wrap them in foil and put them in a pre-heated cooler surrounded by towels, they'll stay hot like that for hours. Pull them when you need them. I'm not about missing any drinking time.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ