I do agree with Vincent on the pork loin, especially when you add some wood smoke. For "Weber's New American Barbecue" I developed an awesome recipe for Rotisserie Lechon Asado, the Cuban-style pork shoulder marinated with orange juice, garlic, oregano and other mojo-type ingredients. It comes out with an incredibly tasty bark and the meat is juicier than it would be if the shoulder just sits over indirect heat. I also had great success with Rotisserie Spareribs with Root Beer-Bourbon Glaze. It takes a couple people to set the ribs on the rotisserie with balls of aluminum foil (to keep the ribs from touching each other), but it's worth it. That recipe is in the new book, too.