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!