Rotisserie Rib Roast

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
4,988
1,788
Glenburn, North Dakota
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!
 
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Looks delish Mossy!  You're  sure eating good brother  
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WOW WOW WOW , looks great . I just installed a universal rotisserie on my " LA CAJA CHINA " cooking box so I could cook chickens and roasts on top of the box while I cook a whole pig inside . i'll be trying out the chicken this week
 
Boy am I glad this got bumped!!  I missed it completely a month ago!

Looks Great Marty!!
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Beautiful Dinner!!
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Bear
 
How did I miss this ???    Wow !  My kinda meal  Looks great nice job 
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Gary
 
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