I NEED TO SMOKE LOTS OF RIBS IN COOKSHACK

Not sure what quanity you're talking about, but I wrap each slab separately and reheat in the oven at about 200˚ or less. As long as you don't overheat, it shouldn' affect the flavor.

I just did a big cook for the family, five racks total. Took one full slab home for the fridge. Seal it up tight as soon after cooking as possible. A few days later reheated in a low oven wrapped in foil and they were every bit as good and slightly more tender. Just don't be in a hurry. Actually had to resort to the microwave for a few bones at work and still turned out to be pretty good eating.
For serving a crowd I like to take my silicone hot grabber in one hand and my poultry shears in the other, and just keep trimming off two-bone segments into a large aluminum roaster pan. If you have grill space you can put the roaster on the grill to keep them warm, or at least to keep the flies away.

I just did 9 full racks in my CS050. I cut them in half and hung 3 rows of 6. They were great.

But I made way to many. So I put a little BBQ sauce on them and vacuum packed them. You can toss the vacuum bags in boiling water. Or you put more BBQ sauce on them and warm them on the grill.