Holding Ribs in Cambro?

Was toying with the idea of doing ribs for our Superbowl party. Problem is, we are serving dinner at halftime, and if I am doing ribs, I'd likely be outside by the smoker for most of the first half of the game (foil/unfoil, glazing, etc), therefore missing the game and not socializing with some guests at our house.

Could I make ribs in advance and hold them in my cambro for say 90 minutes? I figure if I can get the ribs done by game time, Halftime is like 90 minutes away.

Would I cook to finish, let stand for a few minutes, then wrap and put in cambro, or just slightly undercook, foil, place in cambro assuming it will keep cooking in the cambro?

oddly enough, been cookin' ribs now for about 3 years, always foiled them. Wouldn't want to try something new when guests are coming over - I know, sounds strange, was just how I was shown and what I've done.

and I am assuming just like big meats, throw the ribs in a pan, foil the pan closed and into the cambro it goes?

Thanks again for the advice, this will make planning things a bit easier.