Prime Rib on the Rotisserie

[Andy Erickson]

Doing my first prime rib this weekend and plan on putting it on my rotisserie and have a few questions about time and temp. It is a 5.5 pound bone in rib roast that I plan to put on my Weber Kettle with Weber Rotisserie. How long should I plan to cook it for rare to medium rare in the middle and at what temp? Also, should I sear it first or after?

 

[Another Bob B]

Hi Andy - I've done several Rib Roasts based on the one with Montreal Seasoning in Cooking Topics and they all turned out very well without any sear. I tend to like a little to the Rare side and cooked mine to an internal of 125. Regards, Bob

 

[Hayden McCall]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Another Bob B:
Hi Andy - I've done several Rib Roasts based on the one with Montreal Seasoning in Cooking Topics and they all turned out very well without any sear. I tend to like a little to the Rare side and cooked mine to an internal of 125. Regards, Bob

</div></BLOCKQUOTE>

What temperature did you run the kettle at? How long did it take for you to achieve your targeted temperature? How much lit/unlit coal did you start with and how did you arrange the coals? Did you use a drip pan?

Sorry that I have more questions than the original poster. I just got a rotisserie myself, and I'm curious. LOL