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Started By
Message
Update w/ pic: Rotisserie bone-in Prime Rib
Posted on 12/23/14 at 3:52 pm
Posted on 12/23/14 at 3:52 pm
Going to put it on the weber kettle rotisserie spit. I have done everything on the spit except prime rib. Anyone have any experience? Any suggestions?
UPDATE:
Went high heat for thirty and then removed some coals and closed bottom vent. started a fresh coal supply in other pit - After two and a half hours added some coals - went for 3.5 hours and removed at 120. Best Prime Rib ever! It was a hit even more than my oven Prime Rib. I love the Rotisserie spit using hardwood charcoal with big cuts and now I can add Prime Rib to the arsenal. Thanks for the suggestions and reading my post.
UPDATE:
Went high heat for thirty and then removed some coals and closed bottom vent. started a fresh coal supply in other pit - After two and a half hours added some coals - went for 3.5 hours and removed at 120. Best Prime Rib ever! It was a hit even more than my oven Prime Rib. I love the Rotisserie spit using hardwood charcoal with big cuts and now I can add Prime Rib to the arsenal. Thanks for the suggestions and reading my post.
This post was edited on 12/25/14 at 8:14 pm
7
Posted on 12/24/14 at 2:21 am to Farkwad
anyone?
Posted on 12/24/14 at 7:02 am to Farkwad
Pics when it happens please.
Posted on 12/24/14 at 9:04 am to Degas
will do. I cook it ll the time in the oven and have a perfectly simple recipe that comes out fantastic every time. This is my first attempt but I am a confident chef 
making my horseradish sauce in a few minutes to give the flavors time to come together.
making my horseradish sauce in a few minutes to give the flavors time to come together.
Posted on 12/24/14 at 9:12 am to Farkwad
nm
Caught off guard with semantics.
Looking forward to the pics and the process.
Caught off guard with semantics.
Looking forward to the pics and the process.
This post was edited on 12/24/14 at 9:16 am
Posted on 12/24/14 at 9:12 am to Farkwad
I did one a couple years ago on the kettle with rotisserie. Turned out fine.
I don't recall the exact size fire I used or times, but I probably went by the recommendations on the Dad Cooks Dinner blog. That dude rotisseries all the time and has posted several recipes and pics.
Here is one of his prime rib on kettle/rotiss posts. LINK
Kenji at Serious Eats did a Food Lab on cooking one in the oven. The trick was getting the inside uniformly pink (no gray, overcooked outer ring) with a good crust on the outside. He cooked it low and slow to get the inside right, rested it, then popped it in a 550 oven for about 8 minutes to crisp the crust. LINK
I don't recall the exact size fire I used or times, but I probably went by the recommendations on the Dad Cooks Dinner blog. That dude rotisseries all the time and has posted several recipes and pics.
Here is one of his prime rib on kettle/rotiss posts. LINK
Kenji at Serious Eats did a Food Lab on cooking one in the oven. The trick was getting the inside uniformly pink (no gray, overcooked outer ring) with a good crust on the outside. He cooked it low and slow to get the inside right, rested it, then popped it in a 550 oven for about 8 minutes to crisp the crust. LINK
Posted on 12/24/14 at 9:32 am to Farkwad
No advice, but interested in your results.
What's going to be your temp? Searing first or last?
What's going to be your temp? Searing first or last?
Posted on 12/24/14 at 9:44 am to OldHickory
Cook it to about 125 and pull and let rest for about 20 minutes before slicing. Carry over will bring it to 132 to 135 and a perfect Medium Rare.
Posted on 12/24/14 at 10:55 am to OldHickory
I am debating - going hot for 30 to get good crust - opening the hood to let high heat escape - recover and close bottom vents - and then letting kettle settle into a low temp to 120. OR - may just set out low and slow and keep some hot coals nearby to add as roast cooks, and then hitting it on high for the reverse sear.
I am chopping and cutting and getting my annual post Christmas Eve service jambalaya prepped, so I have time to meditate over the prime rib and all the thoughts you guys have offered thus far.
I will take pics.
I am chopping and cutting and getting my annual post Christmas Eve service jambalaya prepped, so I have time to meditate over the prime rib and all the thoughts you guys have offered thus far.
I will take pics.
Posted on 12/24/14 at 1:29 pm to Farkwad
I did one a few years ago on a Bull gas grill with the rotisserie set up. It was quite good but cooked a little to much for me. I think the spit transmitted a little heat during the cook and I lost the red center.
My advice is to undercook it a little and take it off the spit as soon as you remove it from the grill.
Good luck.
My advice is to undercook it a little and take it off the spit as soon as you remove it from the grill.
Good luck.
Posted on 12/25/14 at 8:18 pm to Farkwad
Update in original first post!
Posted on 12/25/14 at 8:20 pm to Farkwad
Awesome.
Posted on 12/25/14 at 8:23 pm to Farkwad
Looks real nice, Clark.
Posted on 12/25/14 at 8:32 pm to DanglingFury
Thanks Cousin Eddie!
Posted on 12/25/14 at 9:08 pm to DanglingFury
quote:
Looks real nice, Clark.
Like flies to a rib roast
Posted on 12/25/14 at 9:10 pm to Farkwad
Looks excellent!
Have an upvote.
Have an upvote.
Posted on 12/26/14 at 8:15 am to TrueTiger
Nice color. I love cooking with the rotisserie.
Posted on 12/26/14 at 8:22 am to Farkwad
Looks delicious, I love the pink. Sucks at home, wife has to have everything well done. I guess getting food poisoning one time from a steak at Outback about 10 years ago can do that to some people. That's why I don't cook food like that anymore as far as OP made, hate ruining good meat. Individual steaks I can ruin hers and make mine just right.
This post was edited on 12/26/14 at 8:23 am
Posted on 12/26/14 at 8:42 am to Farkwad
Looks awesome!
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