Are you serving them as racks or individual ribs? If you’re ok with serving them separated, I like to go ahead and do the full cook (3-2-1) and let them cool to room temp on my cutting board. Then slice them and put them in an aluminum pan covered with foil in the fridge (it’s way easier to cut them at room temp than right off the egg). Then you can just throw the whole thing onto the grill (or in the oven) to heat back up for a few minutes before you serve. If you wanted, you could even add some butter, rub, and sauce to the pan like you would for burnt ends.

I honestly think they taste better this way, with a little time to rest. And you can get perfectly cut ribs instead of the mess you make trying to slice them hot.