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MossyMO64

Rotisserie Rib Roast

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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!

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Thanks for looking!

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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! mad

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

It does look great, however.

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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.

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