Save my prime rib

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Original poster
Jan 2, 2021
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.
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Reactions: BrianGSDTexoma
Hope all is well...The meat will be fine. Start the cook as from scratch. If you were going for a Reverse Sear, you will see no significant change with a restart...JJ is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.