Long Extended Rest on Tri-Tip

[Webercoug]

I'm planning to make some tri-tips traditional higher temp and 130 degree internal temp and let rest.  The catch is I'm going golfing for 4+ hours as the meat rests and want to heat it back up maintaining the medium rare.  My thought is put it in a cooler for an hour, transfer to fridge during golf round and the. Heat back up fast on 250 degree heat?  Thoughts? And thanks!!

[JEBIV]

@ 130 degree internal it's already way overcooked IMHO