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Rotisserie Rib Roast
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<blockquote data-quote="MossyMO" data-source="post: 26541" data-attributes="member: 347"><p>5 pound rib roast with Tatonka Dust seasoning secured with grilling bands.</p><p></p><p><a href="https://imageshack.com/i/f0gO2uKsj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/gO2uKs-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>Cold smoked the rib roast for an hour and half with cherry pellets.</p><p></p><p>[<a href="https://imageshack.com/i/f0WijUy6j" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/WijUy6-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>Added the veggies for the au jus to be cold smoked also. (bumped the settings on the camera for this shot...)</p><p></p><p><a href="https://imageshack.com/i/idoEkAMQj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/oEkAMQ-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>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.</p><p></p><p><a href="https://imageshack.com/i/exOMtgiDj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/OMtgiD-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>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.</p><p></p><p><a href="https://imageshack.com/i/idinWAfZj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/inWAfZ-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>Garlic bread on the grill toasted.</p><p></p><p><a href="https://imageshack.com/i/p9g1kFEMj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/g1kFEM-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p> <span style="font-family: inherit"></span></p><p><span style="font-family: inherit">A veggie mix of green/yellow beans, carrots, red onions and bacon pieces seasoned with Tatonka Dust on the grill.</span></p><p><span style="font-family: inherit"></span></p><p><span style="font-family: inherit"><a href="https://imageshack.com/i/f0ejCNa7j" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/ejCNa7-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></span></p><p><span style="font-family: inherit">-----</span></p><p><span style="font-family: inherit"></span></p><p><span style="font-family: inherit">Plated and devoured... this meal was fantastic!</span></p><p><span style="font-family: inherit"></span></p><p><span style="font-family: inherit"><a href="https://imageshack.com/i/excQgFhLj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/05/cQgFhL-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></span></p><p><span style="font-family: inherit"></span></p><p><span style="font-family: inherit">Thanks for looking!</span></p></blockquote><p></p>
[QUOTE="MossyMO, post: 26541, member: 347"] 5 pound rib roast with Tatonka Dust seasoning secured with grilling bands. [URL="https://imageshack.com/i/f0gO2uKsj"][img]https://nodakangler.com/forums/images/not_found/2015/05/gO2uKs-1.jpg[/img][/URL] ----- Cold smoked the rib roast for an hour and half with cherry pellets. [[URL="https://imageshack.com/i/f0WijUy6j"][img]https://nodakangler.com/forums/images/not_found/2015/05/WijUy6-1.jpg[/img][/URL] ----- Added the veggies for the au jus to be cold smoked also. (bumped the settings on the camera for this shot...) [URL="https://imageshack.com/i/idoEkAMQj"][img]https://nodakangler.com/forums/images/not_found/2015/05/oEkAMQ-1.jpg[/img][/URL] ----- 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. [URL="https://imageshack.com/i/exOMtgiDj"][img]https://nodakangler.com/forums/images/not_found/2015/05/OMtgiD-1.jpg[/img][/URL] ----- 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. [URL="https://imageshack.com/i/idinWAfZj"][img]https://nodakangler.com/forums/images/not_found/2015/05/inWAfZ-1.jpg[/img][/URL] ----- Garlic bread on the grill toasted. [URL="https://imageshack.com/i/p9g1kFEMj"][img]https://nodakangler.com/forums/images/not_found/2015/05/g1kFEM-1.jpg[/img][/URL] ----- [FONT='inherit'] A veggie mix of green/yellow beans, carrots, red onions and bacon pieces seasoned with Tatonka Dust on the grill. [URL="https://imageshack.com/i/f0ejCNa7j"][img]https://nodakangler.com/forums/images/not_found/2015/05/ejCNa7-1.jpg[/img][/URL] ----- Plated and devoured... this meal was fantastic! [URL="https://imageshack.com/i/excQgFhLj"][img]https://nodakangler.com/forums/images/not_found/2015/05/cQgFhL-1.jpg[/img][/URL] Thanks for looking![/FONT] [/QUOTE]
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