Greasy fingers, lol,
Usually they get eaten right off the smoker, or a short ride on the grill to char them up a little. This time I started earlier and wrapped them in alu and placed in a warm oven till supper, about 2 hours or so till my son got home from work.
They were good,a little over done, but I had one fresh off the rack, just to make sure they were edible...:-D, that to me, was a scootch better. I've had ribs the next day before that were just as good as day one. I don't know...probably overthinking this. Still better then the best restaurant ribs I've had around here.
My thoughts are, if I find myself in this dire predicament again, is to just refrigerate them till the opening act and give them a fast trip on the grill.
It's all good...just curious if anyone else noticed this.