Anyone ever put a prime rib on the spit? If so, was it much better than the oven? Tips and ideas?

I am cooking for mother's day and I have a ton of experience cooking Prime Rib and using the rotisserie for things like leg of lamb etc. However, I have never tried Prime Rib. Thanks!

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Posted by CITWTT

baton rouge

Member since Sep 2005

31765 posts

Posted on 5/6/14 at 3:20 pm to Farkwad

Infinitely better than an oven even without a rotisserie and just turning it manually if that is all you can do. Get the rib onto the grill at the hot end to get a sear on the exterior and then move to the cool end of the pit. The sear delivers a very nice flavor to everything, and reaching a mid-rare temp will produce an arse kicking meal. Take the rib to 140/145 degrees then let it rest for ten to fifteen minutes. A carnivores ambrosia will be on the plates.

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Posted by BRgetthenet

Member since Oct 2011

117678 posts

Posted on 5/6/14 at 3:28 pm to Farkwad

Pop it in the smoker:

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Posted by RedHawk

Baton Rouge

Member since Aug 2007

8838 posts

Posted on 5/6/14 at 3:37 pm to CITWTT

quote:
Take the rib to 140/145 degrees

Way to done for my liking. Take it to about 125 to 130 for medium rare. It will have carry over heat even after removing from the spit.

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Posted by OldHickory

New Orleans

Member since Apr 2012

10602 posts

Posted on 5/6/14 at 4:35 pm to RedHawk

quote:
Way to done for my liking.

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Posted by Farkwad

Byzantium

Member since Sep 2010

2669 posts

Posted on 5/6/14 at 4:47 pm to BRgetthenet

Sear and then pop in smoker - recipe? I have a smoker too.

Glad to hear that Pit Prime Rib it is Meat Nirvana! I'm going for it. Any recs on temp and time in the pit covered?

This post was edited on 5/6/14 at 4:50 pm

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Posted by AmosMosesAndTwins