Rotisserie Rib Roast


 
Marty Owens

Marty Owens

TVWBB Fan
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!
 
Marty, your rib roast looks fantastic. Nothing better than a rib roast done on the rotisserie.
 
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.
 
Last edited:
JeffG said:
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.
Click to expand...

Cold smoking just adds more smoke flavor than you can get during cooking time.
 
Great looking slab of meat Marty - excellent technique too! That meal looks fit for a king...

Regards,

John
 
You must log in or register to reply here.

 

Back
Top