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Rib bonez
12-17-2017, 10:08 AM
Whatís your opinion on smoking a beef rib roast on a BGE using a rotisserie? Is there a benefit to searing first, last or even searing at all? I feel it will get enough color and char from the direct heat and drippings into the coals. Any advice on time? Iíve seen 15-20 minutes per pound at 250 dome temp. Of course this was for direct/indirect and not a rotisserie.

Big George's BBQ
12-17-2017, 11:09 AM
I have done one indirect on the Egg- no rotisserie When I reached 115 I took the Egg apart so it would be direct cooking and opened all the vents Covered the roast Then 20 min later I did a high heat sear It was awesome

tom b
12-17-2017, 11:43 AM
tuned in, I have been thinking about spinning one

EdF
12-17-2017, 11:47 AM
Haven't done one on the egg, but I'd follow Big George's BBQ method. In fact, I may, either for Christmas or New Year's.

Stone A
12-17-2017, 01:32 PM
I’ve done it on the Weber kettle rotisserie with a full rib roast loin. I cooked low and slow @225 with the coals off to the side until the interior temp hit 115/120, then took the lid off and moved the coals directly under the roast for about 5-10 minutes until the crust formed to my liking. I think it made for more even cooking throughout and made an amazing crust since I didn’t have to place it on a grate. I bet the results would be even better on your BGE.

hurricanedavid
12-17-2017, 02:22 PM
Sounds awesome and would love to try one! What rotisserie brand fits a Large BGE?

Rib bonez
12-17-2017, 07:30 PM
Komada joe rotisserie fits the BGE also.

Big George's BBQ
12-17-2017, 09:19 PM
Ron_L had a nice write up on cooking a rib roast. I am sure R2Egg2Q has done one too I cooked mine at a relatively low temp- about 225 so that the color of the meat would be consistant It had a rest while I got the Egg up to a high temp for the sear