Prime Rib: Rotisserie or Kamado?

[EdF]

Since I think you're aiming for minimum additional cooking and a nice crust, go as hot and fast as possible. No experience with the rotisserie so can't offer any advice.

[EdF]

Psychological warfare! ;-)

It really is the name of the game with the "I want mine cooked" vs "I can't ruin that piece of meat" conflict.

[EdF]

I'm sort of a "hint of smoke" guy for that cut. Probably pretty much in line with Mosca.

[HuskerDave]

I have a related question. I am planning on doing a top loin (NY Strip Roast) on Christmas. Was thinking of reverse searing it on my pellet grill first, taking it off at about 115 and then finishing it on a gas rotisserie. Any thoughts? Lid open or closed on the rotisserie? It is supposed to be around 40 degrees outside.

[Mosca]

I guess it’s just my preference for rib roasts. "Smoke "em if you got ‘em!”

[Bkhuna]

I've never seen any indication of that and I've been cooking large rib roasts on my Weber kettle rotisserie for many years. I suppose it might have something to do with how hot a fire your cooking with in the grill. I tend to cook this cut at low temps.

[Red Man]

I agree with little or no smoke, at most one chunk right at the beginning. I usually do a small chunk of something mild like pecan or oak just in the beginning. Prime rib takes on a lot of smoke flavor and it doesn’t take much to over do it in my opinion. One good trick for people who like more well done is to put a slice in a simmering pot of jus. It won’t cook it much, but will take away the redness.

[BBQPhil]

Also a prime rib is not going to be well balanced on a rotisserie as it rotates

[Attjack]

It was weird, last night I cooked a flank steak that I had divided in 2. I took my bigger piece off at 130 and continued to cook hers until 155. I noticed later that she hadn't eaten a lot of the steak and that it was indeed bright red. But I was sure it should have been well done.

[Attjack]

This is what I will have to do. My girlfriend wants beef well done. I thought I was making progress but I think I'm back to square 1 after last night. So I'll probably go low on the kamado and then switch to the gas sear burner. I figure I'll slice an end piece off first and that one can be hers and cooked to well done.

[Attjack]

Why no smoke?

[Mosca]

I have both. Kamado, no smoke. Get the lump burning clear and away you go.

[tbob4]

I have that issue at home and it doesn’t bother me. My kids love the pink prime rib, my wife likes well done and my mom likes "pink in the middle, char on the outside." I cook it rare, fire up the Santa Maria and give my wife and mom what they want. For mom, it is rub, butter and 45 seconds per side right above the fire. For my wife, they are end cuts cooking at the same time Mom’s is cooking. The rest of the roast is in foil in the Cambro.

[Oak Smoke]

I used the Kamado to do one last year. It was basically a reverse sear. I put it on at 225F with some apple wood until I hit 125 internal. I pulled and wrapped it until I could get the Kamado up to 450 then I unwrapped it put it on to sear. By the time I finished the pit temp was pushing 600. It was just beautiful! That was when I discovered that our guests didn't care for pink meat. I ended up browning slices of prime rib in a CI skillet. No one should ever have to do that. Use the Kamado, be very selective when it comes to who you invite.

[smokin fool]

Good point, never thought of It, I'll mention that to him.