Like Smokin' says.
I'm no expert,but I do cook with some.
Other choice would have to be,cook big meats,wrap and chill.
If you are the only server,you'll have to prepull/slice.
Warm,and hold in another oven-if available.
Stll hold in cambros,or large coolers.
Precook the spares and loinbacks,wrap and chill,rewarm in batches in whole foil pans.
Rent something flat,like a Belsen charcoal grill ,to finish the ribs,and cook the chicken.
This is the approach we have used at times.
Good luck.