Cooking Prime Rib On A Bbq Rotisserie: Expert Tips

Cooking prime rib on a BBQ rotisserie is a great way to prepare a delicious and juicy meal that will impress your guests. The rotisserie method involves cooking the meat on a spit, which allows it to baste in its own juices and creates an even, crispy crust. This technique is perfect for special occasions and holidays, as it produces a tender and flavourful prime rib that is sure to be a crowd-pleaser.

How to tie a boneless prime rib into a cylinder

To tie a boneless prime rib into a cylinder, you'll need a large cutting board or clean work surface, kitchen twine, and kitchen shears or a paring knife.

First, cut about eight pieces of twine that are each four times the width of the roast, plus one piece that is three times its length.

Next, set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then, pull the twine snug, knot the ends securely, and trim the excess. Repeat this process with the remaining short pieces of twine at 2-inch intervals along the length of the roast.

Now, tie the long piece of twine to the centre of the twine loop at one end of the roast. Then, weave the loose end under and around the centre of each loop along the length of the roast. Turn the roast over and repeat. Finally, turn the roast fat side up again and knot the loose end to the original loop. Trim the excess twine.

Your roast is now secured and ready to be put on the rotisserie!

How to skewer the roast

Skewering the roast is a crucial step in cooking prime rib on a BBQ rotisserie. Here is a detailed guide on how to do it:

Before placing the roast on the rotisserie spit, it is important to prepare the meat properly. Start by removing the roast from the refrigerator about an hour before cooking, allowing it to come to room temperature. This step ensures that the meat cooks evenly.

Next, tie the roast securely with butcher's twine. For a bone-in prime rib, truss the roast between each bone. For a boneless prime rib, use the butcher's twine to shape the meat into a tight cylinder. This cylindrical shape promotes even cooking and is particularly important for the boneless cut, as it helps the meat fit more evenly on the rotisserie.

Now you are ready to skewer the roast. Place the meat on the rotisserie spit, ensuring that the spit goes through the centre of the roast. Secure the roast to the spit with the rotisserie forks, tightening the lock screws to hold it in place.

At this point, you should attach the rotisserie forks and slide them into the meat. Adjust the forks so that they are snug against the roast, and tighten any screws or clamps to ensure the meat is secure.

Once the roast is securely skewered, fit the ends of the spit into the rotisserie sockets on your grill. Make sure that the roast is centred and balanced, and check that there is enough clearance for it to turn freely without hitting any parts of the grill.

After securing the roast, you can proceed with the remaining steps of your prime rib recipe, such as preheating the grill, applying seasonings or basting liquids, and monitoring the internal temperature of the meat as it cooks.

Skewering the roast is a critical step in the rotisserie process, and it ensures that your prime rib cooks evenly and securely on the grill.

How to season the roast

Seasoning the roast is a crucial step in cooking prime rib on a BBQ rotisserie. Here are some detailed instructions on how to season your roast to perfection:

Before applying any seasonings, it is recommended to trim any excess fat from the surface of the rib roast. This will ensure that the seasonings adhere better to the meat and create a more uniform crust during cooking. Removing the silver skin, the tough membrane found on the back of the bones, is also optional but can improve the overall texture of the final dish.

The type of seasonings used can vary depending on personal preference. Some people opt for a simple combination of kosher salt and coarse black pepper, while others create more complex rubs with additional spices. Common additional spices include garlic powder, onion powder, dried thyme, dried oregano, chilli powder, dried tarragon, mustard powder, and apple cider vinegar. You can also use a store-bought seasoning mix for convenience. It is essential to coat the roast evenly with the chosen seasonings, ensuring that it is well-distributed over the entire surface.

One technique that enhances the flavour of the prime rib is early salting. This involves sprinkling kosher salt over the roast and letting it rest at room temperature for up to two hours or even refrigerating it overnight. This process, known as dry brining, allows the salt to penetrate deeper into the meat and season it from within. If you choose to refrigerate the salted roast, make sure to remove it from the fridge and let it come to room temperature before placing it on the grill.

Another important consideration is the shape of the roast. For a rotisserie, it is ideal to have the meat in a tight cylinder shape to promote even cooking. This can be achieved by using butcher's twine to tie the roast securely. Place the meat on the spit before seasoning, as adding the seasonings first may result in them being wiped away when securing the roast to the spit.

In addition to the seasonings, some people like to use a binding agent such as yellow mustard or olive oil to help the rub adhere better to the meat. This step is optional but can add a unique flavour dimension to the dish.

Once the roast is seasoned and secured to the rotisserie spit, it is crucial to let it sit for at least an hour, or even up to a day, before grilling. This allows the seasonings to penetrate the meat and form a flavourful crust. During this time, the roast should be kept at room temperature to ensure even cooking when placed on the grill.

How to grill the roast

First, take the roast out of the refrigerator and let it sit at room temperature for about an hour before cooking. If you want to get an even, cylindrical shape for your roast, tie it tightly with butcher's twine. This will also help with even cooking.

Next, skewer the roast on the rotisserie spit, securing it with the spit forks. Make sure the roast is centred and secured tightly before tightening the forks all the way. Place the spit on the rotisserie and start the motor.

Turn on the infrared heat to medium-high and sear the outside of the prime rib for about 20 minutes, until a crust forms. Then, turn off the infrared heat and use indirect heat to bring the grill to 300°F with the cover closed. If you don't have an infrared rotisserie, start here.

Spit-roast the prime rib at 300°F until the internal temperature of the centre reaches 120°F. Pause the rotisserie and check the temperature with an instant-read thermometer every 15 minutes.

When the meat reaches 120°F, turn off the indirect heat and turn the infrared rotisserie burner back on to medium-high to finish searing the outside until it is crusty and brown. The internal temperature of the centre of the prime rib should now be 125°F. If you are not using an infrared burner, simply cook until the roast reaches 125°F.

Remove the spit from the grill and place the roast on a cutting board. Remove the prime rib from the spit and let the meat rest for 15 minutes before carving and serving.

How to rest the roast

Resting the roast is a critical step in the cooking process. Once you've removed the roast from the grill and the rotisserie rod, cover it with aluminium foil and let it rest for at least 15 minutes. This will allow the juices to be reabsorbed into the meat, ensuring that every bite is juicy.

The internal temperature of the roast will continue to rise during the resting period. For a medium-rare roast, the internal temperature should be around 130-135°F. If you pull the roast off the grill at 125°F, the internal temperature will continue to rise to the desired level while it rests.

If you are concerned about the meat getting cold while resting, you can serve it on heated plates. However, this is not necessary, as the meat will continue to rise in temperature by 5-10°F during the resting period.

After resting, stand the roast on a cutting board with the bones pointing up. Carve along the bones to remove the meat in one piece. Then, set the meat on its cut side and cut across the grain into 1/2 to 3/4-inch thick slices. Place the sliced meat onto a platter and serve.

Frequently asked questions