I think you have two options
1) Cook the ribs all the way, wrap and put in a cooler. When you get wherever you are going warm them up in their oven. If possible, when done use the broiler to firm them up a bit for like 2 minutes max.
2) Give them 3 hours of smoke and wrap them. Finish for an hour in an oven at 225. Unwrap to firm up like step 1). This would make sense if you were in a major time crunch.
IMO do the turkey the day before. Or at least such that it comes off at like 10am. Let that thing cool down and serve for sammiches at a colder temp maybe.
Thanks for the advice. The party is at my place. I could put something in the oven to cook and save some grief, but obviously I prefer to use the egg for as much as possible.I think I'll go with your #1 above and maybe heat up for 10 minutes in the oven with a little sauce to glaze and crisp up the edges. Should be ok to keep them in a cooler for a few hours after I pull them?
Sorry to cloud this thread with slum talk, but what about picking yourself up a Weber Kettle for $150?
I know that's a huge step down for you BGE folk, but picking up an extra 363" of grate space for pocket change to make life simpler on SB Sunday might be worth it.
Then, once Sunday's over and you don't want that ghetto trash sullying up your back porch, just throw it in the trash (actually, don't do that, there are many of us poor Kettle lovers that'll always take unwanted Kettles off your hands).