Rotisserie Rib Roast

MossyMO

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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!



Thanks for looking!
 


Frosty....

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That looks great Mossy!! I am glad to see you made the move over here.
 

DirtyMike

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Welcome mossy. Now you can make my mouth water over here too. And I just got done eating dinner.
 


JoGa

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Yum , I thought I did well with my fried Walleye, but damn
 

huntorride365

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Wow! That's impressive!

What's the advantage of using a roast with the bone in? More flavor when smoking?
 

Rowdie

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That looks PERFECT, just perfect. #jealous
 


MossyMO

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Wow! That's impressive!

What's the advantage of using a roast with the bone in? More flavor when smoking?

This was a boneless rib roast. I hear people say more flavor with bone in but personally don't believe it myself. Bone in will alter/speed up internal meat temp and I don't care to be paying by the pound for bone.
 

svnmag

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I'm being a mature human being at this time! Thumbs Up:D
 


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