Rotisserie Prime Rib Roast
There are SO many ways to cook the mother of all beef roasts and each of them has its own special purpose and outcome. Rotisserie, in my opinion, is the best of 2 worlds. You can add smoke to the grill and get both the nice hard sear and the tasty smokey goodness.Print Pin Rate
- Grill with Rotisserie
- 1 bone-in rib roast
- kosher salt
- Steak Pepper Rub
- olive oil
- post oak wood chips or chunks
Prep the Roast
- The day before your cook, grab your roast an make sure the bones are butterflied away from the roast. You can definitely ask your butcher to do this for you, and most will do it automatically and tie it up together.
- Untie the roast (if it was tied by the butcher) and pull the bones back without separating them from the roast
- Rub the roast liberally with kosher salt and the Steak Pepper Rub
- Retie the bones to the roast tightly with at least one tie or wrap per bone.
- Wrap the roast tightly in plastic wrap, set on a baking sheet and place in the fridge overnight.
- Spit the roast, making sure to spike it on both sides right through the middle.. You may have to create a narrow slit through the roast with a thin sharp knife if your spit doesn't have a nice sharp point on one end.Let sit for 2 hours at room temperature.
- Set up your grill for indirect cooking at 350F. About a half hour before putting the spit on the grill, place your post oak directly over the fire on one side or the other in a disposable pan or smoke box. It's time to start the cook. Move the smoke box off the direct flame, place a drip pan in the middle of the grill and place the spit on the rotisserie. If you have an infrared rotisserie burner, turn it on now, otherwise, turn on the center burners at high and let cook for a half hour, then turn of the rotisserie burner or center burners and close the lid of the grill. Continue to cook until the internal temperature of the roast at it's center is between 125 and 135 (depending on how rare you like your prime rib).
- Pull the rib off the grill, unspit it and cambro using aluminum foil and a small cooler until ready to eat.
- Just before slicing, put the roast under a broiler at low broil for a couple minutes until the outside is nicely seared, but not burnt.Slice that wonderful piece of beef and serve.I know, I know… where's the sauce? Where's the Au Jus? I'm still working on getting that just right and will certainly update this recipe once it's right, meanwhile, you can check the other Prime Rib recipe on this site for an Au Jus recipe that's pretty good, but not yet perfect.