Two Bone Rib Roast on the Rotisserie

[Rich Dahl]

A while ago I bought a new rotisserie from Chris A for my 2007 E320. So far I have cooked a whole chicken, a turkey breast and last night a two bone rib roast I had lurking in the freezer since December.
Wanted to keep it simple so just used SPOG as the seasoning. Spun it for about two hours at 325-350 dome temperature. Reached an IT of 125 and pulled it. Let it rest for twenty minutes while Barb grilled up the corn and made a plate salad.
It was super good, very tender and juicy. All three cooks have come out exceptionally good.
Next up in a couple of weeks a bottom round roast that was lurking with the two bone roast. Barb is going to give that one a whirl (pun intended)

[/url]100_5105 by Richard Dahl, on Flickr[/IMG]

[/url]100_5109 by Richard Dahl, on Flickr[/IMG]

[/url]100_5113 by Richard Dahl, on Flickr[/IMG]

[/url]100_5121 by Richard Dahl, on Flickr[/IMG]

Thanks for taking a look

 

[Dave in KC]

Looks awesome. My favorite thing to cook on the roti.

 

[Michael C.]

wow that looks really good, I need to bust out my rotisserie soon! Thanks for sharing.

 

[Rich G]

Who got the bones? Looking good, Rich, really good! Come to think of it, that's one of the things I've never spun on a rotisserie......hmmmmm.

Rich

 

[Cliff Bartlett]

Looks terrific Rich. Just the way I like my beef.

 

[Dustin Dorsey]

Damn, that looks goods. I've got a nice roti for my Genesis that I hardly ever use. I need to give that a shot.

 

[Bob Correll]

Nailed it!