Followed your recipe almost to a tee on my Webber Summit Grill Center. Had to turn on an extra burner to low on each side of the grill to raise the temp. Cooked until the center reached 110 deg. Absolutely delicious! Thank you for the great video because without it I would not have tried this. Only second time using the rotisserie in 6 years of use.
Detailed commentary. Covered all fine aspects of rotisserie cooking to perfect finish. Nice to learn something that might come in very handy some day. Much appreciated, Mike.
Thanks so much for the how to post, Mike. Today, I'm rotissering for the first time, and it's my first Prime Rib Roast, too. This info helped a lot, buddy!
Awesome video..... LOVE that Victorinox 12 inch Granton carving/slicing knife.Those scallops along the edge of the blade makes it a breeze to slice this roast. I have one and this is the EXACT purpose for which I use it.
I am new to rotisserie grilling and was wondering if I can still make this without the infrared element and how I would adjust the cooking process of at all. Thank you
First time im watching your vids and when you were removing the bones. I was so scared you were going to toss them out. But you restored hope when you said you will save them for your self to enjoy!
The protein fibers are tight from the heat of the grill. If you cut the roast immediately, all the juices in the roast will squeeze out. Resting lets the roast cool down and relax, so more of the juices stay in the meat.
Nice, thank you. In the last two months I have baked in the oven about five of these and they have come out beautiful but Summers coming and the rotisserie is ready to go. Lol
Hi Mike, how do i do that best on a genesis 330 which has no infrared-burner? Will this work if use the middle-burner for the browning part? I guess i have to leave out the dripping pan or it will shield the roast from the heat, right?
Robert, don't leave out the drip pan! If you leave out the drip pan, all the fat that drips off the roast will land right on that middle burner and start a grease fire. Leave the middle burner off, turn the outer burners to high, and use the drip pan. When the roast is almost done (5 to 10 degrees below your desired temp), see how it's browning. If it needs a little extra browning, remove the drip pan at this point, but watch it closely - if you see any black smoke coming out of the grill, that's burning fat, and you need to get the roast out of there, or put the drip pan back. Good luck!
Thanks Mike, this was a great video. I'm just getting into Rotisserie as we have some major charcoal kit in the UK. I will definitely try this. I have subbed too!
Hi Mike. Glad I'm here. I have that grill and doing my first rib roast. Question: do you leave the temp on 400 for the first hour while the infrared is on or do you immediately put the temp at 325. Thanks
Love the video. Suggestions for Rotisserie Motor? Also I have seen these types of knives around good butchers before, do you know the type of knife (the one use to cut the ribs from the roast)?
+Meshal Alshehri depends on what grade of beef you buy ....if you have a costco near you it'll be around $10-$12 per pound for choice...would'nt waste my money on anything less than choice grade.
After pricing your grill plus accessories on Amazon, I decided that your Weber is worthy of a King's ransom. Can comparable results be obtained with the less expensive Weber grills, including the charcoal ones?
I was very happy to see you respect that $300-350 hunk o meat! Both in simple seasoning, cook temp and rest time
Followed your recipe almost to a tee on my Webber Summit Grill Center. Had to turn on an extra burner to low on each side of the grill to raise the temp. Cooked until the center reached 110 deg. Absolutely delicious! Thank you for the great video because without it I would not have tried this. Only second time using the rotisserie in 6 years of use.
Detailed commentary. Covered all fine aspects of rotisserie cooking to perfect finish. Nice to learn something that might come in very handy some day. Much appreciated, Mike.
Just got my first BBQ that has a rotisserie function so currently bingeing videos on what to cook. This one looks great.
The Guy I watch whenever i need BBQ Info..Thanks Mike..Merry XMAS
Thanks so much for the how to post, Mike. Today, I'm rotissering for the first time, and it's my first Prime Rib Roast, too. This info helped a lot, buddy!
LOVE rotisserating roasts !!! Along with a juicy leg of lamb and sometimes a chicken !!! Absolutely mouth watering vid !!
saving the ribs for yourself earned you my respect, like, and sub
@Prestoni- I can't reply directly to your comment for some reason, but:
120°F = 48.89°C (Medium rare)
115°F = 46.11°C (Rare)
125°F = 51.67°C (Medium)
Thank you for the step by step for this novice! Was the exact video I was looking for
Nice short and sweet video! Thanks
All your posts are clear, informative and emimently do-able. Keep cookin', sir!
Great, thank you so much. Looking at doing this for Christmas dinner 👍
That is a well loved grill.
Awesome video.....
LOVE that Victorinox 12 inch Granton carving/slicing knife.Those scallops along the edge of the blade makes it a breeze to slice this roast. I have one and this is the EXACT purpose for which I use it.
Awesome video bro !!!! Thanks to you I did mine and turned out great !!!!! Even my mother in law liked them !!!!! And she's picky !!!
So easy to understand. Thank you
Do I need an infrared burner to use my rotisserie? I only have burners on the bottom. Looks great.
Very good instructions , and gave the weight of the roast and I have the same BBQ !
Should I do anything different with the burners if I don’t have an infrared burner?
Great video good tips on cooking the roast 👍🤙🇦🇺
I am new to rotisserie grilling and was wondering if I can still make this without the infrared element and how I would adjust the cooking process of at all. Thank you
Nice work. Looks great
Very nicely done!
You sir, have made one of the most interesting and descriptive cooking videos I have seen. Thank you for the knowledge you have bestowed upon me.
this is the best youtube video I have EVER seen.
What if I don't have the infrared light on the back? Can I achieve that crust? I own a weber spirit. Thank you
What a pleasant video, Mike
Thank you. Concise and to the point.
Really nice job Mike...
fantastic mike! love your sense of articulation and presentation! Pitch perfect! highly recommended!
one of the best looking roasts on youtube
Man, I wish you were my dad. Looks terrific!
First time im watching your vids and when you were removing the bones. I was so scared you were going to toss them out. But you restored hope when you said you will save them for your self to enjoy!
Proper and straight forward. Nice.
That looks beyond delicious Mike. 🍽
Nicely done Mike 😃
do you leave the outside burners on while cooking , or just the rear burner?
Informative, and to the point
And, if I may add, delicious..
Thank you
hello mike, what is the purpose of letting it rest?
The protein fibers are tight from the heat of the grill. If you cut the roast immediately, all the juices in the roast will squeeze out. Resting lets the roast cool down and relax, so more of the juices stay in the meat.
*Awesome stuff*
looks delish Mike! thanks for sharing
Nice, thank you. In the last two months I have baked in the oven about five of these and they have come out beautiful but Summers coming and the rotisserie is ready to go. Lol
Nice video! Should the rotisserie not turn the otherway ?
Hi Mike, how do i do that best on a genesis 330 which has no infrared-burner? Will this work if use the middle-burner for the browning part? I guess i have to leave out the dripping pan or it will shield the roast from the heat, right?
Robert, don't leave out the drip pan! If you leave out the drip pan, all the fat that drips off the roast will land right on that middle burner and start a grease fire. Leave the middle burner off, turn the outer burners to high, and use the drip pan. When the roast is almost done (5 to 10 degrees below your desired temp), see how it's browning. If it needs a little extra browning, remove the drip pan at this point, but watch it closely - if you see any black smoke coming out of the grill, that's burning fat, and you need to get the roast out of there, or put the drip pan back. Good luck!
Really well done video, and really well explained. Thank you!
Great video
Great video. Exactly what I was looking for.
Awesome .... Thank you
Really nice job on this cook. I have just started a new BBQ channel as well. Love cooking BBQ and look forward to watching your videos
What is the point of the rope?
You never clean your grill?
Mike you sound like a very nice guy. nice video
that drip you use... what's made of?
mccriswell1 sorry for typos... What is the drip pan made of?
mccriswell1 It's an enameled steel roasting pan: www.amazon.com/Enamelware-Large-Roasting-Pan-Marble/dp/B002N63N2G/?tag=dadcoodin09-20
Good job, Mike...that's one beautiful roast on the rotisserie you got there. I want to try this method!!!
Thanks for the video, I liked this way of preparing
This looks so good...
your channel deserves more views
To late
Great job on an excellent video Mike.
Yummmm well done, easy to watch video. Thumbs Up.
nicely done mate!
Damn that's perfect, you can't get any better than that. Fine job sir.
i am gonna try this for fathers day
Nice
Wow, Mike! That's looks as gorgeous as it does tasty! Thanks :)
great video what spices did u use on your rib roast ?
+Aaron Guerrero The ecipe is in the comments
In the video he does say he uses just a little bit of sale and pepper
Thanks Mike, this was a great video. I'm just getting into Rotisserie as we have some major charcoal kit in the UK. I will definitely try this. I have subbed too!
You're welcome!
nicely done 👌👌👌🍻
Wow! That looked amazing - yet so easy! Great job!
Great information. Enjoyed watching. This years Thanksgiving meal......is PRIME rib
beautiful job explaining things
Very nice 👍🏽 respect for you ✌🏿
Good informative video and no horrid music, thank you
Looks great
good
nice job! looks awesome!
Awesome Stuff Mike, Well done, mouth watering !
Looks great I can almost taste it
lovely
I once saw someone wrap the bones in foil. Anyone have any comments on this?
Hi Mike. Glad I'm here. I have that grill and doing my first rib roast. Question: do you leave the temp on 400 for the first hour while the infrared is on or do you immediately put the temp at 325. Thanks
Well done
what temp u use for cooking it?
thank you chef
Top daqui do Brasil apreciando uma assado incrivel.
Hi mike,may I know the brand's/name's of the spinning machine? How much it costs.. Tq mike
Faiz Ahmad It's a Weber Summit 7370001 S-670 Stainless-Steel 769-Square-Inch 60,800-BTU Liquid-Propane Gas Grill
Awesome video 👍 New subscriber
That looked amazing.
Love the video. Suggestions for Rotisserie Motor? Also I have seen these types of knives around good butchers before, do you know the type of knife (the one use to cut the ribs from the roast)?
how much this piece of meat costs ?
price per pound
+Meshal Alshehri depends on what grade of beef you buy ....if you have a costco near you it'll be around $10-$12 per pound for choice...would'nt waste my money on anything less than choice grade.
Mr Mike well done thumps up....
Look great bud...
Com certeza ´~e bem gostoso esse churrasco ! Parabéns pelo vídeo vídeo !
Show 👏👏👏👏 thank You
nice!
Have you tried cooking for longer and lower?
After pricing your grill plus accessories on Amazon, I decided that your Weber is worthy of a King's ransom. Can comparable results be obtained with the less expensive Weber grills, including the charcoal ones?
what a MONSTER off a grill!
i need it!!
what is it called
+SquirrelKnight Check the "Rotisserie and tools" link in the notes under the video.
Bravo, well done
Man that look awesome! I will do it for sure.