3 Bone Prime Rib on Rotisserie

[Jon in DFW]

Well, im going for it!! After over a month with no grilling or smoking meat I decided to splurge and invite some family over for an 8lb 3bone prime rib. It is a choice grade, but had great marbling.

I separated the ribs before seasoning and have now used butcher twine to tie them back on for the cook. Just wanted to help myself later when its cooked.. I may have over done the twine, but I don't want it separating on the rotisserie.

Plan is to cook it on the 22 kettle with rotisserie for 2-2.5hrs, @ 325°

I do have some folks who like it medium, so I will attempt to rotisserie on a slant to allow for 2 zone cooking the rib roast. We will see how it works out.

 

[Richard in NS]

My family’s favourite way to have Prime rib so looking forward to your results and opinion.

 

[Jon in DFW]

On at the grill.

 

[Timothy F. Lewis]

What time is dinner?
I have people that prefer more “well done” too, interested in how the diagonal spin works, post sliced pictures if you think of it?

 

[Jon in DFW]

Hahaha, 3:45, come on over lol.

Anyone interested, I seasoned with equal parts kosher salt, 16mesh black pepper, and garlic powder.

I like to season simple on my first time cooking something, and this is my first Prime Rib.

 

[Timothy F. Lewis]

Doggone it, I can’t make it in that time, people coming over at 4:00!
I like the “box method” trussing technique, I usually tie them back on in the traditional “follow the rib” style.
Next Saturday (weather permitting) three racks of ribs, and some other tasty treats, I have not done any ribs since last fall.

 

[Jon in DFW]

I like the “box method” trussing technique, I usually tie them back on in the traditional “follow the rib” style.

I had the traditional string on and got worried it wouldn't hold up for the whole cook, I just figured aestetics was second to surviving the cook

 

[Jon in DFW]

Half way through anticipated time.

 

[Timothy F. Lewis]

I‘m really looking forward to doing the next standing rib feast! That is looking mighty good John!

 

[JimK]

Half way through anticipated time.
View attachment 46678View attachment 46679

 

[Jon in DFW]

Off the grill and resting for 15min (mostly because my sister-in-law is 10min away

 

[Jon in DFW]

Came out great, I had half at 140° and the other half at 128°

 

[DanHoo]

Looks delicious!

 

[Timothy F. Lewis]

My guests blew me off! I should have been there…cocktails in hand!
Looks great John!

 

[Jon in DFW]

Couldn't be happier with it, made a great horseradish sauce and au jus

 

[Michael Richards]

Monster cook Jon, monster cook! I loved following this post and seeing the progress. I am really glad it turned out great to reward the effort!

 

[Rich G]

Nailed it, Jon! One of my favorite dinners to both make and eat!

R

 

[JimK]

Nailed it on both sides!

 

[Jon in DFW]

Thanks everyone I am very happy with this being only my second time having prime rib, and my first time cooking it myself.

I was recently given the "Rotisserie on the Slant" idea from a friend and it worked perfect, the meat was at about 30° off the coals for the first hour, then 75° to the coals the second half and it really worked, med-rare 1 side and a nice transition to medium on the opposite.

It was well worth eating ground beef and chicken for the last month to enjoy a ridiculous splurge!!!

 

[Richard in NS]

Thanks everyone I am very happy with this being only my second time having prime rib, and my first time cooking it myself.

I was recently given the "Rotisserie on the Slant" idea from a friend and it worked perfect, the meat was at about 30° off the coals for the first hour, then 75° to the coals the second half and it really worked, med-rare 1 side and a nice transition to medium on the opposite.

It was well worth eating ground beef and chicken for the last month to enjoy a ridiculous splurge!!!

Well done Jon! Looks delicious! I have one in the freezer I was waiting until the snow was gone to spin, but you have me thinking I can’t wait that long.