Had an emergency and had to take our 9 lb prime rib off the smokers 2 hours in. Meat temp was 64 at that time. Put in in the fridge and bolted to the hospital. Help, of course this was my 1st time smoking a prime rib.
Hope all is well. If meat temp was 64 that’s comparable to “room temp”. I’d start from scratch and cook to you desired finish temp. May end up a little more done but I don’t think there are safety concerns.