Impress your friends and family with a little effort and a whole lot of scrumptious. Our easy-to-follow steps will make any barbecuing beginner look like a pro.
- Prep time: 20 minutes
- Serves: 10
- Difficulty: 3/5
- Cook time: 3.5 hours
- 10 pound (4.5 kilogram) beef prime rib roast, tied
- 5 cloves garlic, slivered
- 6 tablespoons Dijon mustard
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon black pepper
- Cut garlic cloves into slivers, poke a hole in the roast and insert the garlic into the hole. Combine Dijon mustard, thyme, pepper and thoroughly coat the roast.
- Remove your cooking grids, put the rotisserie motor onto the bracket, put one fork onto the rod then put it in place as if you were about to cook. Lock this fork in place to define your left most meat point, it’s easier to center the roast this way then after you have it on the rod. Remove the spit, start your rear burner and preheat to MEDIUM heat with the lid closed.
- Push the rotisserie spit through the centre of the roast and fasten the second fork to hold it securely. Set the rotisserie rod into the bracket or casting notches, out of the motor. Let the heaviest side of the meat rotate to the bottom. Secure the counter balance at the top of it's rotation, opposite the heaviest side of the meat. Tighten the rod handle.
- Place the roast over a drip pan filled with liquid; we recommend red wine, ginger ale, or water. Roast at MEDIUM for 3 1/2 hours until the temperature has reached 140°F (60°C), use a meat thermometer. Let stand 20 minutes before carving.