i have done a few prime ribs in my day.
They dont hold well. Meaning they maintain a good heat load and continue to cook for a long time. I have watched 130* prime ribs turn well done in front of my eyes as I slice it.
If i was forced to hold it, i would pull at 120 and cool it. Then depending on size, reheat it to finish temps, or finish the slices on a grill. If its a large roast, like the 20lbers i do, after it cools, slice it in half, reason the ends and reheat it in the oven.
if none of this sounds good, pull it at 125. and dont cambro it immediately. Let it dump some of the heat load before holding, and keep a temp probe in there to monitor. I would rather pull it to rare and finish it on the grill(or under a broiler) than crush it from the start.
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