Weber Rotisserie Prime Rib Recipe

Weber Kettle Rotisserie Prime Rib Roast Grilling 24x7

WEBApr 10, 2021 · Let the roast make a few rotations to make sure the motor is running smooth and the roast is secure. Cook the Prime …

1. Rub down the entire rib roast then liberally season with salt, Pepper, Garlic Seasoning
2. Set up you weber Kettle with 2 charcoal baskets on opposit ends of the kettle so that the roast will cook over indirect heat from both sides. Place a few chunks of wood in each charcoal basket to smolder. Aim for an grill temperature of about 300 degrees F.
3. Tie the rib roast with butchers twine every 3-4 inches to help hold the rib roast in place and cook evenly.
4. Run the spit rod through the center of the rib roast lenghtwise then secure with the stabilizer forks.

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Rotisserie Prime Rib Roast, Reverse Seared on a Gas Grill

WEBDec 19, 2013 · Set the grill up for indirect low heat, with a drip pan in the middle, and the outer burners set for a grill temperature of 250°F. Cook …

1. The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator.
2. Set the grill up for rotisserie cooking at low heat (250°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
3. While the grill is preheating, truss and spit the roast. Truss the roast in between each of the bones, pulling it into into a tight cylinder. Run the spit through the center of the roast, slightly towards the bone side to balance out the bones. Secure the roast to the spit with the spit forks.
4. Put the spit on the rotisserie and start it spinning. We’re cooking the roast until it reaches an internal temperature of 110°F for medium-rare. (Cook to 100°F for rare, 120°F for medium.) This will take about 2 1/2 hours, but the time will vary – go by temperature, not by time. Check the temperature of the roast after 1 hour of cooking (it should be about 50°F , then again after 2 hours of cooking (it should be about 90°F). At that point, start checking every fifteen minutes – you want to get as close to 110°F as you can, without going over (I quit at 108°F – close enough). As soon as the roast reaches 110°F, turn the grill to high heat. On my Summit, I turn the outer burners up to high, then light the infrared rotisserie burner and set it to high. Sear the roast on high for 15 to 30 minutes, until it is well browned on the outside, and the internal temperature measures 120°F for medium-rare. (115°F for rare, 130°F for medium).

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Rotisserie Prime Rib with Cognac Mushrooms and …

WEBOct 13, 2014 · Instructions. Prepare the grill for indirect cooking over low heat (300° to 325°F). Set up the rotisserie according to the …

1. Prepare the grill for indirect cooking over low heat (300° to 325°F). Set up the rotisserie according to the manufacturer’s instructions.
2. Combine 1 tablespoon of the salt, 2 teaspoons of the pepper, the granulated garlic, and sage. Trim the thick fat cap on the roast, leaving very little, if any, exterior fat. Using butcher’s twine, tie the roast firmly in three places into a cylindrical shape (this will help it cook evenly). Brush the roast all over with the oil and season with the spices.
3. Center the roast on the rotisserie spit and secure it with the spit forks. Make sure the roast is centered before tightening the forks completely. Place the spit into the motor and turn it on. Place a disposable foil pan under the roast on the cooking grates to collect the drippings. Grill the roast over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of the meat, not touching the metal spit, registers 125° to 130°F for medium rare, 1½ to 1¾ hours.
4. About 25 minutes before the roast is ready to serve, prepare the mushrooms and onions. In a large nonstick skillet over medium-high heat on the stove, melt 4 tablespoons of the butter. Put the mushrooms (rounded side down first) and onions in the skillet and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook until the mushrooms and onions are golden brown, 8 to 10 minutes, turning once after 4 to 5 minutes. Reduce the heat to medium-low, cover the skillet, and cook until the onions are tender and cooked through, 12 to 15 minutes more, turning occasionally for even cooking. Add the cognac and lemon juice to the skillet; increase the heat to medium-high and cook, uncovered, until the liquid is reduced by half, 30 seconds to 1 minute. Add the broth and cook until the liquid is reduced by about one-third, 2 to 3 minutes. Stir in the remaining 4 tablespoons butter and swirl the skillet, forming a slightly thickened sauce. Remove from the heat and cover to keep warm.

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