Did you pan & cover the ribs right away? If you're at your desired doneness, it can be beneficial to let the meat cool a little bit before covering and holding. If you put 'em in the Cambro right away, there'll be a good amount of carryover cooking.
If I'm not holding for very long, I won't even cover the stuff before I put it in to hold. But that's if 'm stationary - I totally get wanting to cover something when you're on the move so as to keep down the possibility of a mess.
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