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Bone in prime rib roast for Christmas


 
S.Six

S.Six

TVWBB All-Star
Got the Montreal steak seasoning on for rub.

Here's the question: should I throw it on the rotisserie, performer, or the wsm? Now I love The rotisserie and that would be a first with prime rib. The performer I can get hotter than the wsm. However, I'm planning on doing a pie on the grill too. And the wsm can hold enough fuel to cook both without refueling. Thoughts?
Okay, after thinking it over I went with the rotisserie! Here she is got a little pan for making a sauce and hickory for smoke.

More pix on the 3rd page of thread.
 
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I'm doing a Prime Rib tomorrow also. My plan is to fire up the WSM with K Blue and lump mixture. Full chimney of hardwood lump. 2/3 chunks of mesquite. Run to a IT of around 120/125 and then sear on the Performer until IT of 135. To get a nice crust.
 
Six i done my last one on the wsm... But had many done on the rotisserie & i like the rotisserie best just something about it basting it self that does it for me.
 
Can't speak for the WSM but I have had prime rib on the rotisserie cooked on The performer many times and it is delicious! Put a few slits in the roast and stuff the slits with whole cloves of garlic. Either way you cook it I hope it comes out great and Merry Christmas!
 
I've done them both ways ...the smoker wins hands down in my opinion...and you don't have a hole in the middle of your roast to lose the juices... Mine is ready and waiting to hit the wsm latter today !!!
 
Good point Brad! My first plan was WSM but I do have the CB rotisserie. Going to stick to the original plan. WSM
 
Six, rib roast looks good sitting there. I'm doing one today also. Gonna spin it round & round. Should be good.
Merry Christmas to you and your family,
russ & deb
 
Brad Chilton said:
I've done them both ways ...the smoker wins hands down in my opinion...and you don't have a hole in the middle of your roast to lose the juices... Mine is ready and waiting to hit the wsm latter today !!!
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Not too worried about juices leaking out of the hole from the spit. Everything I've done on the rotisserie has come out very moist. I think I'll go with the roto and after the roast is done I'll put the pie on.
 
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