Ribeye roast on the spit thoughts!


 
C

ChrisGariepy

TVWBB Fan
I think this is going on the Spit on Sunday.

Likely going to season up and let sit Saturday night in the fridge (debating uncovered).

Planning on using the performer w my rotisserie thing and a charcoal bin on the sides w a pan underneath. Debating so,emtaters n carrots in the pan underneath.

Any recommendations from the experts here?
 

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@LMichaels had a suggestion in another thread for insulating the spit rod with foil. Perhaps he'll post more details on the how, but the why is so the rod doesn't get too hot and cook the center of the roast.

I was thinking about doing my standing rib roast on the rotisserie for Christmas dinner, but went another direction instead.
 
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Personally, I would be a little reluctant to jam a stake through the heart of my ribeye roast. Then all the slices have this gaping wound in the middle of them, you know? But maybe that's just my weirdness.
 
Mark_E said:
Personally, I would be a little reluctant to jam a stake through the heart of my ribeye roast. Then all the slices have this gaping wound in the middle of them, you know? But maybe that's just my weirdness.
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Better than pickling it IMO
 
I cooked a rib roast on the charcoal rotisserie over charcoal once I believe, and the WSM prime rib dozens of times. The rotisserie result was not better than the result on the WSM. Not bad, but not better than the WSM. And I agree that the bullet hole dead center is not a plus.
 
Joe D - BBQ Joe said:
I cooked a rib roast on the charcoal rotisserie over charcoal once I believe, and the WSM prime rib dozens of times. The rotisserie result was not better than the result on the WSM. Not bad, but not better than the WSM. And I agree that the bullet hole dead center is not a plus.
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Yes, I did too - a loooooong time ago. Maybe 25 years ago. Maybe thirty. It was in the summer time on the Weber kettle with the large rottiserie ring attachment. And it was fun to sit on the back porch and watch the meat go round and round and smell the crackling fat and enjoy the color. There's a certain primal satisfaction in it. So it was worthwhile in that sense. But at the end of the day, I think it cooks better and is more appealing on the plate cooked some other way.
 
I’ve done them both ways as well, “spun” and basic indirect, not much difference as all and a little less cleanup going more basic, negligible difference in taste or cooking time. Good luck!
 
Just do it! It will be excellent.

I have done it with veggies in the drip pan below with coal baskets each side. In my opinion, there was too much rendered fat in the veggies. Do use the pan to collect the juices, and skim off the fat to add the juice to your gravy.

I dry brine uncovered in the fridge on a rack for 12-48 hours. I use Naturiffic Q-salt. I like it better than say Montreal Seasoning.
 
I agree, just do it. I did 2 bone-in pork loin roasts for Thanksgiving and they came out great. I can only imagine that your rib roast do the same. And definitely do not let those drippings go to waste ! ! !
 
I almost forgot about this. Here's a contraption that lets you spin a roast without piercing it! I bought one of these used off ebay a long, long time ago because I wanted to spin a chicken on my Weber kettle without piercing it. And this seemed to be the answer! Note that this is not a spit! You can spin a chicken or turkey too - without anything piercing the skin! Pretty ingenious invention, right? Unfortunately, I could never get it to work right. The "fingers" which were meant to hold the chicken or roast in place with thumb screws would get loose and the roast would start to move around. I think there were balancing problems too. Great idea, but I just couldn't make it work. As I recall, this was an accessory to a very high-end (five-figure) gas grill.


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I spun a Xmas eve ribeye roast on the Vieluxe and agree with most of the comments

Wet aged a 3-bone roast for 4 weeks then cut off bones (to make au jus) and dry brined overnight with SPG
I smoked at 140-160f using the onboard smoke burner and also supplemented with smoke tubes until it hit 132 internal temp
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Then fired up the IR burner to sear
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Had too many side dishes and didn’t get pics of the final product… oops

The roast was very tender and well seasoned when served with the au jus

Similar to previous comments, here is what I found:
Too many holes - slices had up to 4 holes - spit, 2 forks and temp probe (probe actually fell out of roast somehow and took me a while to notice)

No smoke flavor - served up interior slices and noticed almost no smoke. Tonight however, ate the end cuts and found where 6 hours of smoke wound up

Got a nice sear all around due to removing bones and the rotisserie - wouldn’t get this if oven roasted on rack with or without bones


Would I do ribeye roast on rotisserie again?
Only if I had a large menu and needed the oven space for side dishes. Hassle and cleanup do not make up for slight flavor gains. May try method my brother uses - cook to 130f in warming drawer then blast sear in main oven.
 
My brother is in to the "dry brine" (as I call it "pickling""). He did a bone in roast like that on his Summit for Christmas Day. It "looked" wonderful, was cooked about as perfectly as you could make it. But to me? Tasted plain awful. Beef flavor nowhere to be found. Seasoning IMO S&P only, MAYBE a touch of Thyme, seasoned ONLY right before cooking. You get nice crackling crust, actual beef taste, and IMO proper "texture". Brining may be ok for chicken or turkey. Maybe even some leaner pork. But leave it off of good beef.
Was such a disappointment eating that roast.
I guess if you like that sort of thing, it's fine. He seems to. I only ate a small piece. Whereas on a Holiday when I am letting down what is left of my hair. I'd usually be in a meat coma.
 
LMichaels said:
My brother is in to the "dry brine" (as I call it "pickling""). He did a bone in roast like that on his Summit for Christmas Day. It "looked" wonderful, was cooked about as perfectly as you could make it. But to me? Tasted plain awful. Beef flavor nowhere to be found. Seasoning IMO S&P only, MAYBE a touch of Thyme, seasoned ONLY right before cooking. You get nice crackling crust, actual beef taste, and IMO proper "texture". Brining may be ok for chicken or turkey. Maybe even some leaner pork. But leave it off of good beef.
Was such a disappointment eating that roast.
I guess if you like that sort of thing, it's fine. He seems to. I only ate a small piece. Whereas on a Holiday when I am letting down what is left of my hair. I'd usually be in a meat coma.
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I find that Salting beef a day or two enhances beef flavor and doesn't in any way "cure" or pickle it. My last standing rib roast I wish I had given another day in the fridge salted. Cooks Illustrated has some good articles on salting or dry brine. I've used Meatheads Red meat seasoning and dry brine and had great results (only thing I don't like is the smoke flavor in the brine but I'm pretty sure he publishes the recipe and you can make it yourself) A rub like that wouldn't be ideal for reverse sear though. may have to do another on the rotisserie next time I find rib roasts around the $8-$9/lb range.
 
Tom Raveret said:
I find that Salting beef a day or two enhances beef flavor and doesn't in any way "cure" or pickle it. My last standing rib roast I wish I had given another day in the fridge salted. Cooks Illustrated has some good articles on salting or dry brine. I've used Meatheads Red meat seasoning and dry brine and had great results (only thing I don't like is the smoke flavor in the brine but I'm pretty sure he publishes the recipe and you can make it yourself) A rub like that wouldn't be ideal for reverse sear though. may have to do another on the rotisserie next time I find rib roasts around the $8-$9/lb range.
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I've pretty much settled in on what I call the half dry-brine, which is to say, half the usual amount. Not that I don't like it, I do. I love it. But I also love the crunch of salt on the exterior of the beef. And at the table, you can't really add salt to beef that's been fully dry brined. Too salty! Also - salt has a different taste on the surface of the meat than it does once it's been drawn into the meat. So I do half the recommended dry-brine (if there's time) and then at the table, a light finishing salt such as Fleur de Sel or Maldon. I first got this idea of half dry-brine from Meathead on the AR site.
 
LMichaels said:
My brother is in to the "dry brine" (as I call it "pickling""). He did a bone in roast like that on his Summit for Christmas Day. It "looked" wonderful, was cooked about as perfectly as you could make it. But to me? Tasted plain awful. Beef flavor nowhere to be found. Seasoning IMO S&P only, MAYBE a touch of Thyme, seasoned ONLY right before cooking. You get nice crackling crust, actual beef taste, and IMO proper "texture". Brining may be ok for chicken or turkey. Maybe even some leaner pork. But leave it off of good beef.
Was such a disappointment eating that roast.
I guess if you like that sort of thing, it's fine. He seems to. I only ate a small piece. Whereas on a Holiday when I am letting down what is left of my hair. I'd usually be in a meat coma.
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I was reading some on the AR site today and I saw the word "pickling" in reference to dry brine. Meathead said if a meat is over brined, it can taste pickled. And that was the first time I have noticed that word associated with dry brine. I remembered your posts here. In my mind, pickling is with vinegar. You use it in reference to brine. But then today, reading the AR site, it occurred to me that you may have super sensitive taste buds. Sort of like a radio telescope or a sensitive FM tuner. You sense or taste flavors that others cannot. So I asked AI and it said that indeed, there are people who have super sensitive taste buds, and they are known as "supertasters." It said "they have a higher density of taste buds on their tongues..." It said "Supertasters may find certain foods... less enjoyable compared to non-supertasters. ...They also might experience more intense flavors from sweet and salty foods."
 
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