holding for longer times how do you do it?

i couldn't think of a decent title but..
using chafing dishes or cambro & holding for hours.
p.p. & chopped brisket is easy but,how do you personally hold chix,ribs,& sliced brisket for long periods w/out rhe ribs getting fall off the bone,the chix skin getting rubbery,& do you leave a little extra fat on the 'skit to render down a bit more instead of adding broth or juice?
personally yesterday i found that my ribs were still awesome but tended to lose the pink(i like mine to be a bit hammy colored)after chafing for 6 hrs or so.
cooking everything the same day is not an option on this particular gig.
i do the chix,burgers,& dogs that day
(see my other posts).

Neil said:

Only reheat 1/2 before hand and then reheat the rest on site as needed.

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the chix & ribs were only the 1/2 pans & reheated on site. i think too long in the pans & needed dry heat/steam rotation to retain the color & skin on the chix.
i've never had to hold chix or ribs that long before. now i know why restaurants are less desireable than our Q on site or @ home.