Apologies for the quality of the photos, just using the iPad camera and its getting dark early these days.
So I sprinkled the left over standing rib (from a previous cook) with some Tatonka Dust and threw it on the GA indirect. Used a a combination of the drip pan and aluminium foil to help shield the meat. Took about 30min to get it to about 125 IT then chopped it up and the missus finished it off on the stove with onion, plenty of lime juice, and cracked black pepper.
Served with home made pico de gallo, store bought salsa and jalapeņos. Really like this dish.
The meat
The GA
The meat on the GA
Sliced
Ready to eat
Ken