Smoking a prime rib in my wsm. Wasn't thinking and allowed too much time because it is he first one that wasn't bone in and it's on the thinner side. I'm used to about 5 hours at 225 and this one is probably going to be done in about 3. If I pull it at 130, is it safe to foil, towel and cooler it? Since it's still technically in the danger zone? Also, if it is safe to do this, how long can I hold it for. It will probably be done around 3 and dinner is supposed to be around 6:30. Thanks all!
EDIT: one more questions. When it reaches desired IT do I foil it immediately or do I risk too much carryover cooking? It at such a low cooking temp is that not an issue? Thanks
EDIT: one more questions. When it reaches desired IT do I foil it immediately or do I risk too much carryover cooking? It at such a low cooking temp is that not an issue? Thanks
Last edited: