Rotisserie Rib Roast

[MossyMO64]

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.

Plated and devoured... this meal was fantastic!

Thanks for looking!

[Big Dave2]

OMG!

[LindellProStaf]

That looks awesome. That is a perfect slice of beef too. My favorite! Great pics. Thanks

[eyeguy 54]

looks fantastic and I think my screen is all clean now from licking it.

[Mike89]

that looks so good!!

[leech~~]

All I can say is Auuuuuu Jus good!

Wasn't there a forum rule that these kinds of posts could only be added after 7:00pm-Dinner time!

[bobberineyes]

Judas priest mossy....that looks awesome.

[gunner55]

Looks absolutely delicous.I think there's some drool on the floor here

[DARK30]

Yes...drooling.

[Big Dave2]

[delcecchi]

So, cook a rib roast just for the fun of it? That's a special occasion thing around here.

It does look great, however.

[jmd1]

Man they need to make a rule about this stuff. I am having all my uppers pulled on Thursday (15) and have not been able to eat a steak for some time now. Hopefully in a few months i will posting pictures just like that. I do have one of 3 eggs, 3 corn tortilla and 3 jalapeños but that who really wants to see that.