Prime Rib

[Mickbear76]

Has anyone ever tried cooking a prime rib on a rotisserie??? 
PS- The weight limit on that Weber Kettle Rotisserie is 20lbs.  In case anybody else was wondering

[Rywheat]

I think it would be able to be done you would just want all the charcoal to the out side of the grill. Make knife slots in the fatty areas and add Garlic and S&P
Buy one and I will do a taste test
Good night to miss Crabing pretty dumb I may have to call Discovery and tell them they need to get there act together. reply 10 min of old show and then 30 min. of commercials they need to make this a two hour show and don't reply from the week b4
later

[holdemtwice]

i dont know if i would cook prime rib  that way . you may dry it out. i have always cooked it in a pan and smoked with hickory chips. letme knowhowit turns out ..    good luck  holdemtwice

[QuillGordon]

I am afraid I am a purest and think a nice Prime Rib should be slow roasted in an oven.. I love to grill but Prime Rib is special.. QG

[rchaze60]

thats the best way to cook it ........ slowly in a low heat oven ....... it cost to much to waste it on a grill :rock: :rock:

[holdemtwice]

OH MAN ..... THEN YOU ALL NEED TO TRY MINE. I SMOKE IT SLOW FOR ALONG TIME. YOU CAN CUT IT WITH A BUTTER KNIFE. AND THE TASTE  MMMMM  MMMMM    I HAVE NEVER EVER HAD ONE COMPLAINT.  YOU KNOW  THE OVEN METHOD IS A GREAT WAY ASLO ,  HOWEVER  I REALLY LOVE THE TASTE OF A SMOKE PRIME RIB  OVER THE TRIDITIONAL WAY . JUST A THOUGHT  FROM ME TO YOU !!     HOLDEMTWICE

[Rywheat]

Holdem... what do you season the meat with anything speacial for the smoker on average how much time per pound is needed for MR-Medium

[holdemtwice]

 on prime rib  i put a little garlic powder sea salt heavy   and  fresh cracked pepper  heavy.  then it is low and slow. you need one of those meat thermometers  that can be removed  and re-inserted  to check the inside temp.  but myrule has always been   20 minutes per pound  for med-rare ( there are a lot of variables though , outside temp , wind  , how hot the fire is  and so on )   the last one i did  weighed almost twenty - five pounds  andi really cant rememeber  how long ismoked it .  it was a long time though  and the temp on my wood fired smoker was around  200 degrees .   i hope this helps .

  i dont like to season my primerib  with alot  of seasoning . i like the meat to speak for it self  so to speak . the natural flavor of primerib is second to none.  enjoy my brother let us know how it turns out for you .

   holdemtwice

[Tompton]

I've done PR dozens of times and I like to be a purest.  First of all I wouldn't go puncturing the meat with a knife.  I want to taste the great cut of meat and I don't want all of those juices to leak out.  Other than that, I prefer the oven.  Anything else is like deep frying a lobster.  Is it really necessary.  Heavy on the S&P, put in an instant read thermometer and when I hits 130 degrees take it out and LET IT REST for atlest 15 minutes.  That will gaurantee the juices stay in the roast and not on the plate.

[Mickbear76]

I did a six pound prime rib on the weber rotisserie tonight.  At first I was skeptic about the whole deal being an oven only prime rib man myself.  Despite popular belief this prime rib turned out wonderful.  It was extremely tender and juicy.  I used garlic sea salt, cracked black pepper and just a pinch of Lawry's salt.  I set up two charcoal holders on each edge of the kettle and put a drip pan half full of water in the middle.  I kept the temperature of the grill right around 300 degrees and started checking the meat after about 2 hours with a instant read meat thermometer.  I don't have time now, but maybe I could e-mail the pics to somebody that can post them right away. 
 

[Rywheat]

Any leftovers I'll be over after work to check out those trailer lights

[holdemtwice]

 sounds awsome ...  i am glad it turned out  ....   congrats .  any leftovers ??     holdemtwice

[Mickbear76]

sorry....leftovers became lunch today