A couple of things:
Don't count on too many people eating ribs and pork butts, at 10am.. people barely have digested breakfast by that time of the morning
reheating... smoker setting on Traeger is about 180* ?? unless you are opening and closing the door alot, that might be too hot , and will certainly dry out the ribs.. all you need to do is keep the food above 140*, and I'm pretty sure you cooler will provide you with that.. see below for reheating pork butts
- most likely, your ribs will still be hot when you take them out of the dry cooler, if they are only sitting for 2 hours... if you take them off at 8AM and have to serve, or be ready to serve at 10am, i will almost garauntee you that they will still be hot, left in that cooler, and the cooler top not being opened at all , until you need to use them.. as well, from your poundage of pork butts, 25? you will have little other room for heating up ribs, and pork butts, in the same unit.. save that space to reheat the pork butts, not ribs
- if it were me, I'd not wrap those ribs in anything...that cooler will provide a moist enuff environment, so they shouldnt dry out...keep the cooler off the ground, on a table, so the health goons dont have a go at you for not having stored food at least 6 inches above the ground.. they can get sticky at times
- pork butts.. i would not pull then until you are ready to use them.. and even at that, i wouldnt pull more than 2 at a time.. that's about 30 sandwiches worth...
- another pork butt ditto.. you will need to re-heat them to AT LEAST back up, and over 165*, since you have pre cooked, then cooled them down..they will still be good if you heat them back to 190ish... provided you wrapped them in film, or foil.. do not be afraid of setting the Teager at 350*-375* to reheat the butts.. shud take about 45 minutes , to an hour, to do so..
-hope you have at least 1, if not 2 people, to help you prep, cook, serve, and take money, or you are in for one very long, hectic, stressfull day...