Rotisserie Rib Roast

[MossyMO]

5 pound rib roast with Tatonka Dust seasoning secured with grilling bands.


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Cold smoked the rib roast for an hour and half with cherry pellets.

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Added the veggies for the au jus to be cold smoked also. (bumped the settings on the camera for this shot...)


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After the cold smoke added hot coals and cherry wood chunks around the Vortex cooking indirect with the veggies and ChefJimmyJ's Au Jus in a pan under the rib roast.


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Held temps of 260º to 275º for a little over an hour and half till the rib roast reached an internal meat temp of 125º and pulled for a short rest.


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Garlic bread on the grill toasted.


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A veggie mix of green/yellow beans, carrots, red onions and bacon pieces seasoned with Tatonka Dust on the grill.


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Plated and devoured... this meal was fantastic!



Thanks for looking![/FONT]

 

[Blythewood BBQ'er]

Beautiful plate of food!

 

[Big George's BBQ]

Agree with the above. Looks amazing

 

[OSD]

Excellent job

Pass me a plate

 

[mbshop]

dang near perfect. does cold smoking really add much ?

 

[FireChief]

Holy crap. 'Nuff said...

 

[MossyMO]

dang near perfect. does cold smoking really add much ?

My wife and I think so, we do it year around on all beef.

 

[LarryO1947]

:clap: WOW!! :thumb:

 

[Phubar]

Sweet!
Tasted the Tatonka Dust last weekend...pretty good stuPh!

 

[code3rrt]

That looks absolutely fantastic!!

KC

 

[HOG FAN]

Man that looks good!

 

[ButtBurner]

wow that looks great.

thanks

 

[Decoy205]

Awesome roast man! A++

 

[firecracker jack]

Awesome job!...I want some

 

[Bigdog]

Touch 'em all Bro, that's a homerun! :thumb:

 

[drumdawg67]

Hell yeah. Looks fantastic!