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Rotisserie Rib Roast

post #1 of 11
Thread Starter 
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!
post #2 of 11
Looks great!drool.gif
post #3 of 11

Looks delish Mossy!  You're  sure eating good brother  :drool

post #4 of 11
Dude, that rocks! I'm starting to get hungry again just looking at this. Mad props!
-Ryan
post #5 of 11


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

post #6 of 11

Boy am I glad this got bumped!!  I missed it completely a month ago!

 

Looks Great Marty!!Thumbs Up

 

Beautiful Dinner!!:drool-------------------:points:

 

Bear

post #7 of 11

That looks sooo gooood!!

post #8 of 11

Awesome looking results.

 

Prime rib finished to perfection. :points:

 

Larry

post #9 of 11

How did I miss this ???    Wow !  My kinda meal  Looks great nice job points1.png

 

Gary

post #10 of 11

Man I missed this too. This post gives me even more motivation to get a rotisserie. That looks amazing. 

post #11 of 11

I'll wager it was good and consumed quickly :drool .

 

Nice post and a nice plate.

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