8 hours under 130F IS dangerous. Safe zone is under 41 and over 135, and anything else is against all Health codes. For my restaurant I cook ribs all the way, With them wrapped in double foil the last step, with a squirt of 1/2 Apple juice and 1/2 ACV. to prep for service I reheat in our pizza oven, at 550F for 13 minutes, then put through an impinger with sauce (to set) for 2.5 minutes. They are unbelievably close to smoke/cook and eat same day. I'm saying that either figure a way to reheat for service, or par cook and refrigerate, then finish the next day.