Ribeye Roast on the Rotisserie

[javahog2002]

Here's  a new cooking challenge for me. Cooking a 6 lb Ribeye Bone-In Roast for Christmas dinner.  Will cook on one of my rotisseries on either the brown Weber or the cado Hasty Bake.  Here's a couple shots of the Christmas dinner to be.





I really intended to get Prime Rib roast. However, in the rush I picked up the only Bone-In Rib Eye roast. It only has to feed 4 people.



I will add more details as they unfold.

[Chasing_smoke]

That's looking like a fantastic dinner Java! Can't wait for the finished pics!

[Troy]

Nice price! Most restaurants serve choice as prime when it comes to prime rib.

Personally, I'd skip the rotisserie on it. But either way will come out great.

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[Troy]

Here's mine from tonight





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[gunner]

Looks good Java! Can't wait to see the finished pics! Troy yours looks amazing too...did you cook it low and slow? What internal temp did you pull it at?

[HankB]

I will add more details as they unfold.

Well?

I'm, curious how it came out. I thought about doing that myself but then settled on the WSM and kettle for a reverse sear. I can hold a much more stable and low temperature on the WSM and that was my goal. When it was approaching the target temperature I moved it to a hot kettle for a reverse sear. Here's mine when it was finished on the smoker.



I dry aged it for a week prior to the cook.

[javahog2002]

It was very good. A bit more cooked than I wanted.

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[javahog2002]

Seasoned up with salt pepper and garlic.  Cooked on the maroon performer.



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[javahog2002]

Looks good Java! Can't wait to see the finished pics! Troy yours looks amazing too...did you cook it low and slow? What internal temp did you pull it at?

It was 125-140.  I wanted to pull at 125 throughout to have a rare roast.

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[javahog2002]

Here's a shot on the performer. Sorry, posting from the android tonight.

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[HankB]

It looks good. Do you have any idea what the temperature in the cooker was? Were you running it with open vents or did you close them down? I wonder if heat conduction from the spit rod results in more heat to the interior of the roast.