Not seeing this until now, but sounds like you've got a good game plan. I was gonna say that if you didn't want to worry about different meats at different temps, then just pull the ribs off and hold em while you crank the tamp in the cooker and put the leg quarters on to cook at a higher temp as suggested above.
Next time......the best advice I can offer to ensure moist and juicy chicken is.....BRINE! I will ALWAYS brine poultry. It not only improves flavor and juiciness, but also gives an amazing amount of cushion. I've had "oopses" before and taken chicken to higher IT than I wanted and it was still juicy because of the brine.
GREAT brine info HERE