MossyMO
is one Smokin' Farker
5 pound rib roast with Tatonka Dust seasoning secured with grilling bands.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F540%2FgO2uKs.jpg&hash=e66d2377bafe9d4bde50b5f4a64f41d9)
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Cold smoked the rib roast for an hour and half with cherry pellets.
[![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F540%2FWijUy6.jpg&hash=cd3120dffb303aa349c8b84fd9ef9fbc)
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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...)
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F661%2FoEkAMQ.jpg&hash=38e482ca295a0341a58c8211a098d150)
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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.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F537%2FOMtgiD.jpg&hash=3a9c4e312ab363f75cdfbaffd2e0952b)
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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.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F661%2FinWAfZ.jpg&hash=cd904230e0d8b8de3a38bb5afe8b385d)
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Garlic bread on the grill toasted.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F909%2Fg1kFEM.jpg&hash=4b04e80fe35ac08d5bd647e78ba04b10)
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[FONT="]
A veggie mix of green/yellow beans, carrots, red onions and bacon pieces seasoned with Tatonka Dust on the grill.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F540%2FejCNa7.jpg&hash=cbe5a4eedf18ff970356497e8d4a093a)
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Plated and devoured... this meal was fantastic!
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F537%2FcQgFhL.jpg&hash=9316ffc2dc3c2e529a740247c67dd5e3)
Thanks for looking![/FONT]
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F540%2FgO2uKs.jpg&hash=e66d2377bafe9d4bde50b5f4a64f41d9)
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Cold smoked the rib roast for an hour and half with cherry pellets.
[
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F540%2FWijUy6.jpg&hash=cd3120dffb303aa349c8b84fd9ef9fbc)
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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...)
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F661%2FoEkAMQ.jpg&hash=38e482ca295a0341a58c8211a098d150)
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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.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F537%2FOMtgiD.jpg&hash=3a9c4e312ab363f75cdfbaffd2e0952b)
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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.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F661%2FinWAfZ.jpg&hash=cd904230e0d8b8de3a38bb5afe8b385d)
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Garlic bread on the grill toasted.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F909%2Fg1kFEM.jpg&hash=4b04e80fe35ac08d5bd647e78ba04b10)
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[FONT="]
A veggie mix of green/yellow beans, carrots, red onions and bacon pieces seasoned with Tatonka Dust on the grill.
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F540%2FejCNa7.jpg&hash=cbe5a4eedf18ff970356497e8d4a093a)
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Plated and devoured... this meal was fantastic!
![](/proxy.php?image=http%3A%2F%2Fimagizer.imageshack.us%2Fv2%2F640x480q90%2F537%2FcQgFhL.jpg&hash=9316ffc2dc3c2e529a740247c67dd5e3)
Thanks for looking![/FONT]