5 pound rib roast with Tatonka Dust seasoning secured with grilling bands. ----- Cold smoked the rib roast for an hour and half with cherry pellets. ----- Added the veggies for the au jus to be cold smoked also. (bumped the settings on the camera for this shot...) ----- 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. ----- 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. ----- Garlic bread on the grill toasted. ----- 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!