To brine or not with the roti

[Grillagin]

I'm spinning an 8# prime rib roast with horseradish rub tomorrow at the folks' house.  Is brining necessary when using a roti, or is the spinning enough to keep it moist?  I brined my last pork roast before spinning  this fall.  It was so moist that I could almost wring it out, so I'm leaning towards no brine.  Any thoughts?  I'm also hoping to have it done in 2- 2 1/2 hours, cold weather not withstanding.  We'll see what happens.

[Jon]

I've wet brined poultry and pork, but I always dry brine beef and have had good results. Anyway, if it is a good hunk of beef and you cook it to medium rare I will bet it will be well received.