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rotisserie prime rib question

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  • Mosca
    Charter Member
    • Oct 2014
    • 3819
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    rotisserie prime rib question

    On the one hand, I like to follow the rule, "Never try something for the first time on your guests."

    On the other hand, I feel pretty confident about things these days, and I've done probably 50 rib roasts over the years, and I want to do this one on the rotisserie, on the Weber Kettle.

    So, if I do decide to rotor it, I'm thinking two baskets of coals, one on each side, drip pan in the middle. Full chimney split over the two baskets, fully lit, dome temp maybe 275 after adjusting the vents. 4.5lb roast should take maybe 2 hours to 135*?

    The other choice is BGE, 250* indirect and sear at the end. I've done half a dozen of those, confidence is high on that one. But I like to live dangerously (once stood on 5 at blackjack, but cards are not my bag, baby).
  • jgreen
    Charter Member
    • Oct 2014
    • 2742
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    #2
    I like the rotisserie choice, and I would think your time and temps are about right.

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    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
    See more
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