For Easter Dinner, I made a 9# rib roast [prime rib] on the rotisserie.

I started by marinating the roast overnight in a mixture of red wine, red wine vinegar and garlic.

Before putting the roast on the spit, I dried it, then seasoned it with just salt and pepper. I retained the marinade, and put it in the drip pan with some sliced onions.

I preheated the grill to 350F using the far left and far right burners ... my plan was to cook the roast with indirect heat ... and finish it off the last 30 minutes using the rotisserie burner [more on that later].
Click to view attachment
Here is the roast ready to go [notice the purple tint from the wine .] As you can see, the roast is over the two middle burners/flame tamers ... they were not on.
Click to view attachmentClick to view attachment
I monitored the internal roast temperature using my wireless thermometer [the second probe in front of the roast was used to check the accuracy of my hood thermometer. More on these in this post ...
http://www.bbqsource-forums.com/invboard/i...st=0#entry21080
Click to view attachment
Here is the roast about 1.5 hours in ... hood temperature 350F, far right and far left burners on medium high to high. Notice the tuna tin filled with soaked hickory chips ... I thought I'd try and add a little smoke flavor.
Click to view attachmentClick to view attachment
I checked the roast when the internal temperature hit 125F ... my intent was to turn on the rotisserie burner for the last 30 minutes ... but the roast looked so nice ... with a great bark ... it didn't need the rotisserie burner at all! At 2.5 hours in, the internal temperature hit 130F. I pulled the roast off [HINT ... coat your spit with PAM spray, it really stops the meat from sticking on the spit] ... and tented it under foil for 30 minutes.
Click to view attachmentClick to view attachment
Here is the roast on the platter, and sliced. It was a perfect medium rare, with the ends being medium. The roast was very juicy and tender ... not dry or tough at all. The bark was wonderful and very flavorful. I cut off the four rib bones, and ate two like ribs ... GREAT! I could taste the garlic from the marinade ... Hmmm. Someone asked if the spit left a "big hole" in the middle of the roast ... as you can see, it is a "little hole" and not very noticeable.
Click to view attachment
And here is Maggie enjoying her part of the roast ... a nice rib bone!

What I learned ....

1) The wireless thermometer modification worked great ... I didn't have to keep opening the hood to check the meats progress ... I'll definitely use this trick again.

2) You don't need to use the rotisserie burner to cook a good roast ... I may try it next time but the roast turned out great without it.

3) The red wine, red wine vinegar and garlic marinade made for a very nice flavor ... and eliminated the need for a traditional "rub" ... just salt and pepper seasoning before putting on the grill.

I also made a rustic style borsch for the soup starter, and my wife roasted potatoes, carrots, celery and onions in the oven with a chuck roast. We also served wilted beet greens.

Dessert will be either strawberry shortcake and/or apple pie [both made by my daughters] ... we are all waiting a bit before we have dessert!

BG in WV

BG,

Well, it sure turned out to be the big success story I'd anticipated! It looks as delicious, tender and juicy as you describe! The sides must also have been spectacular, I'm sure you'll need a couple of hours to digest before dessert! I know I do! Patty's Cream Cheese Pie with Graham Cracker Crust (oops, I didn't include that in the itinerary) is just waiting for me to dig into! We leave in another hour or two returning my daughter to her apartment in NY (2 hour drive), and I know they'll be a ton of great leftovers waiting for me when I return! I'll have a huge "seconds" helping of everything around midnight.

Perhaps you could post the recipe for the borscht soup when you get a chance?

Thanks - post was terrific - thanks for including us in your Easter Dinner!

Mke

BG,


Thanks for the fantastic photo essay of your rib roast cook. I've saved the thread you linked about a wireless thermometer as too tired to digest it now.

I really like having the option of the rotisserie burner to use or not use, making that decision on the fly, which is part of the enjoyment of cooking.

I loved the picture of Maggie blissfully in alpha with her bone.

When I removed the last rib roast I did on the rotisserie from the spit, I lost tons of juice. Some suggested that I should have let it rest on the spit for 20 minutes or so which I did not. Did you let the roast rest on the spit or remove it immediately without any significant loss of juice?

Shelly

Shelly ...

Once I turned off the burners and opened the cover ... I probably fiddle faddled around for 10 minutes before I removed the spit. I placed the roast in a baking dish lined with foil ... after letting it rest for ~ 30 minutes ... there was about 1oz of juice that seeped out ... not much at all.

BG in WV

Ten minutes isn't much rest time as I probably took thatt much time getting the roast on the spit into the house, finding a pan et al before removing it. I'm still not sure why I lost so much juice which resulted in a less than tender for a rib roast piece of meat. Next time, though, I'll use my half basket spit.

Shelly

thanks BG for the pics...esp the one with it cut exposing the flesh..looks really good...

Thanks for sharing,
It's great to such a large variety of foods items being prepare on grills on posted on the site.

Really looks good. Oh, I thould the rib bones were supposed to be saved for me. What happen?????

Hike