"Rotisserie prime rib roast is a fantastic meal. This expensive cut of meat can be intimidating but it's quite simple to grill, especially with a rotisserie unit. Rotation keeps juices constantly basting the meat to lock in flavor and make a perfect crust. "
4-5 pound rib roast
1/4 cup kosher salt
2 tablespoons coarse pepper
2 tablespoons garlic powder
Mix seasonings and rub onto all sides of the prime rib roast. Make sure it is well coated.
Push the long central spit of the rotisserie through the roast from end to end, as close to the center as possible. Slide the rotisserie’s forks into place to grip the roast tightly. Rotate the shaft to check its balance.
Place on rotisserie and cook at 250°F. Place drip pan beneath the meat. Save the juices to make gravy. Keep the lid closed.
Cook to an internal temperature of 110°F for rare or 115°F for medium-rare doneness. Approximately 10 to 15 degrees below your desired doneness.
Raise the lid from time-to-time to check meat temp. Insert meat thermometer into the roast, avoiding fat, bone, and metal spit.
Remove from rotisserie, cover with foil, and allow roast to rest for 10-15 minutes. This allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise from 10 to 15 degrees.
Slice and enjoy.