How long is the event? One day or more? What utilities are available at the event? I would smoke as you get the butts and then freeze. Ribs the same way. I would cook some at the event as you are vending for the show. Like the two previous post, there are some real questions you have to ask yourself. I would probably agree with Teamfour, you need to practice.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro