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!

[Idahawk]

I'm salivating un-controllably right now , that's looks outstanding , great looking beef you nailed it


  " Esto Perpertua "

[WNC]

That might be the single best looking prime rib I've ever seen!
Incredible, I would so eat a plate of that.

[1911Ron]

I'd hit that!

[austin87]

Roast looks perfect pink edge to edge, really nice work!

[THUNDERDOME]

What a plate!

[jcnaz]

MMMmmmm.