Rotisserie Rib Roast

[Marty Owens]

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!

 

[Rich Dahl]

I'd take a plate like that anytime Marty, great cook, roast looks perfect!

 

[Bob Kuester]

I just put “shoveled” down a porterhouse (dry aged Alton Brown style) and I could go for a plate like that!

 

[JimRankin]

Man that looks good!

 

[Wolgast]

Marty again! Killer cook..Looks prefect to me

 

[J Kloeker]

Great job! The pink on that is perfect!

 

[Bill Schultz]

That was a great cook, well done bud!

 

[Barb D]

Marty that roast looks spot on. Killer cook for sure!

 

[Luke P]

Marty, true beauty. Thank you for all the detail and beautiful pics

 

[Jim McKelvey]

You can't cook it any better than that! Nice Marty!

 

[russ olin]

Marty, your rib roast looks fantastic. Nothing better than a rib roast done on the rotisserie.

 

[Chris in Louisiana]

I did a rib roast on the roti a few years ago. I'm scared to know what it would cost today.

 

[JeffG]

Marty

Fantastic job on the Roti Rib Roast, what does the cold smoke actually do, permeate the smoked flavor of the roast?
Ill take a plate of that goodness anytime.

 

[Marty Owens]

Marty

Fantastic job on the Roti Rib Roast, what does the cold smoke actually do, perpetuate the smoked flavor of the roast?
Ill take a plate of that goodness anytime.

Cold smoking just adds more smoke flavor than you can get during cooking time.

 

[DaveW]

Nice smoke Marty.

 

[Matt Rector]

Done to perfection, what a great looking plate!

 

[Robert-R]

Thas beautiful. You use some very advanced cooking techniques. Quite impressive.

 

[Cliff Bartlett]

Spectacular Marty!! One of my very favorite meals and you did it right!

 

[Enrico Brandizzi]

Marty complimenti. Simply, complimenti!

 

[John Sp]

Great looking slab of meat Marty - excellent technique too! That meal looks fit for a king...

Regards,

John