View Full Version : Rib Roast on the Rotisserie - with PRON

12-01-2014, 06:38 PM
The market had a nice sale on Rib Roasts so I picked one up to cook on my Weber OTG rotisserie set up.

A nice two bone 5.5 pounder:

Seasoned it simply with kosher salt, pepper and a little garlic.
Chopped up some sweet potatoes and onions and stuck them in the drip pan underneath the roast:


The cook ended up getting off to a rocky start. Research led me to believe that a roast this size should take about 75-90 minutes indirect. I probed at 1 hour and got a reading of 77 degrees!
So, I pulled the sweet potatoes and stashed them in an oven to finish then moved the baskets of coals directly under the roast. She ended up hitting 135 about 40 minutes later.

Even with the hiccup, the meal turned out great!
My brother was in town from New Mexico and brought me a couple bags of dried Hatch chiles which I used as the base for a steak sauce that ended up stealing the show!



Anyone have similar experiences with the Rotiss? Any insight would be appreciated...
thanks for looking!


12-01-2014, 06:51 PM
That looks great! I have been on the edge of buying one for my OTG, and you just nudged me over the edge!

12-01-2014, 07:01 PM
Looks awesome. Only way I cook them is on roti.

Blythewood BBQ'er
12-01-2014, 07:10 PM
Great looking roast! I've got my eye on a rotisserie for a self Christmas present. My may have convinced me I do need it!

Happy Hapgood
12-01-2014, 07:23 PM
Looks like you nailed it!

12-01-2014, 07:34 PM
That looks Perfect!!

c farmer
12-01-2014, 07:55 PM
Looks awesome.

12-01-2014, 08:04 PM
All I can say is that looks "fine".

12-01-2014, 08:11 PM
Looks like shack attack sauce in the mason jar. The meat looks awesome. Would love to try that bad boy.

12-01-2014, 08:36 PM

12-01-2014, 09:58 PM
Looks excellent!

12-01-2014, 10:02 PM
Looks awesome. And nice save. Have no experience with the rotisserie but gonna gave to give it a try now. Thanks for the prOn...:thumb:

12-02-2014, 12:16 AM
Looks great. Not sure how you came about the time calculation, but fwiw, X mins per pound doesn't apply as it's the thickness of the loin that determines the cook time at any given temp. If that had been a 4 bone 11lb rib roast, it would have taken about the same amount of time to cook.

12-02-2014, 02:38 AM
Brother that looks awesome!! Been a long time since I used a rotisserie, but after seeing your grub Im thinking of knocking the dust off of mine.

12-02-2014, 04:17 AM
That's how it's done. Great cook.

Big George's BBQ
12-02-2014, 08:54 AM
Looks and sounds really good

12-02-2014, 11:11 AM
I haven't done a hatch chili steak sauce, but I have a bunch frozen that I roasted this autumn. What's up with that sauce?

12-02-2014, 11:56 AM
I've only cooked a couple all the way through on the Weber Rotisserie kettle (mine's ancient, not sure exactly which model).

Times varied greatly, depending on how much charcoal I use. My setup has been pretty similar - A drip pan with veggies, herbs, and broth directly underneath, and charcoal on one side only in a half basket. It took just under an hour for a six pounder or so when I used enough charcoal to completely fill (and over fill) the basket. Turned out OK. The next time I backed off on the number of briquettes and it took a bit over an hour and a half with a similar size Roast - I liked the results better though - more consistent pink closer to the edges.

My preferred method these days when I go all out is a bit more work. Indirect on the BGE until the internal is around 120. I pull it and let it rest for a bit, then I put it on the rotisserie for about 15-20 minutes. I get the best of both worlds this way. Very consistent pink throughout to the doneness I want, but with a VERY flavorful crust. More work , but worth it.

12-03-2014, 07:23 PM
Legendary - I actually used dried Hatch chiles, not frozen. By brother left the fresh frozen ones back in NM... With the dried, I just seeded, toasted and rehydrated them. Pureed them in a blender and then passed through a fine mesh sieve for a nice sauce base. Added sherry vinegar, Worcestershire, Dijon, fish sauce, a little brown sugar and some water to complete the sauce...
Very tasty but the heat from the chiles really mellowed out as it sat and rested for a while...