Prime Rib Rotisserie Roast

Cooking prime rib can seem daunting, but it’s as easy as rub, roast, and relish. Prep your roast with a binder, generously apply our seasoning blend, and let the magic happen in the grill.

Recipe Overview

• Prep Time: 30 minutes (plus optional overnight dry brine)
• Cook Time: 2 to 2.5 hours (approx. 15–20 minutes per pound)
• Target Grill Temp: 325°F to 350°F
• Doneness: Medium-Rare (Pull at 120°F–125°F internal)

Ingredients & Tools

• 1 Prime Rib Roast: 5 to 7 lbs (bone-in or boneless)
• Spiceology Prime Rib Rub: 4 to 6 tablespoons
• Binder: 3 tablespoons of prepared horseradish mixed with 2 tablespoons of mayonnaise
• Drip Pan Liquid: 1 quart of beef stock and 1 sliced onion
• Hardware: Heavy-duty butcher's twine, Rotisserie kit for your grill

Step-by-Step Instructions

• Trim any dangling or excessively hard, non-rendering pieces of fat from the outer cap.
• Form the roast into a uniform, tight cylinder shape.
• Tie loops of butcher's twine firmly around the roast every 1.5 to 2 inches. This prevents the muscle layers from separating as the meat relaxes during cooking.

• Slather the entire surface of the roast with the horseradish-mayonnaise mixture. This acts as a savory binder to build a deep, caramelized bark.
• Coat all sides of the meat liberally with Spiceology Prime Rib Rub. Press the seasoning firmly into the binder so it adheres completely.
• Optional Pro-Tip: For an enhanced crust, apply the rub 12–24 hours in advance and leave the roast uncovered on a wire rack in the refrigerator to dry-brine.

• Drive the rotisserie spit rod straight through the dead centre of the meat lengthwise.
• Slide the rotisserie forks tightly into both ends of the meat and lock the thumbscrews firmly down.
• Test the balance by rolling the rod in your hands. It must rotate evenly without a heavy side dropping quickly, which will cause uneven cooking and burn out your grill's motor.

• Gas Grills: Remove the center cooking grates. Turn on your outer left and right burners to medium-low heat. Keep the center burners entirely turned off to create an indirect heating zone.
• Charcoal Grills: Arrange lit coals into two separate piles or baskets on opposing sides of the grill, leaving the middle empty.
• Drip Pan: Place your aluminum pan filled with the beef stock and sliced onions directly in the center zone beneath where the roast will sit. This catches the rendered beef fat to create a built-in Au Jus while preventing flare-ups.

• Mount the spit rod into the grill's rotisserie motor socket and turn the motor on. Close the lid.
• Target a steady ambient grill temperature of 325°F to 350°F.
• Cook the roast for roughly 15 to 20 minutes per pound. Check the drip pan every 45 minutes; if the stock evaporates too quickly, top it up with a splash of warm water or additional stock so the onions do not scorch.

• Begin checking the internal temperature after 90 minutes of total cook time. Pause the rotisserie and insert an instant-read thermometer into the thickest part of the center, ensuring it does not touch the metal spit rod or bone.
• Pull the meat off the grill at 120°F for Rare, or 125°F for Medium-Rare.
• Transfer the roast carefully to a cutting board. Remove the spit rod and forks.
• Tent the meat loosely with aluminum foil and let it rest undisturbed for 20 to 30 minutes. Do not skip this step. Carryover heat will cause the internal temperature to rise an additional 10°F to a perfect final pink doneness while allowing the juices to lock into the fibers.

• Snip and discard the butcher's twine.
• If using a bone-in roast, slice tightly along the curvature of the ribs to separate the meat from the bones in one piece.
• Carve the main roast crosswise into thick slices. Strain the rich, fat-infused beef stock and onions out of your drip pan to serve alongside as a hot dipping Au Jus.