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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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!
