Standing rib roast for first Performer rotis cook

[Maineac]

I purchased a new Weber Performer this past spring and have been wanting a rotisserie for it but couldn't make up my mind between a Weber or Cajun Bandit.  It's not often that I benefit from procrastination but recently there was a new, still in the box Weber rotisserie on CL for $75, so I jumped on it.  As luck would have it I had a boneless rib roast in the freezer that needed cooking.  The stars aligned.
I have cooked roasts a number of ways but I just don't think you can beat one on a rotisserie with enough heat for the Maillard Reaction to work its magic.  It is continuously self-basting and that bark is half my pleasure with this cut. And while that bark needs no help, my wife makes an awesome garlic paste rub which adds much to the final product.  To the proof -

Rubbed with the paste



Ready to spin



Getting happy



Ready to pull



Oops, lost some bark



Oh Yeah, lets eat



Thanks for looking.

[kettlebb]

Unreal! What a nice cook. I'll take a small slice please.


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[TheDude]

Clever way to mount the maverick.

[Travis]

Well, it's damn hard to beat this for a first thread. Looks incredible!
Okay, I got a question. I see you have the probe in the meat and the display attached to the handle. I tried this last time but the wire was going to get messed up by the rotation where the spit rest on the ring. Is that a collar I see and the wire running through it?


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[Mr.CPHo]

At what temp did you pull it off the roti? 


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[Maineac]

Well, it's damn hard to beat this for a first thread. Looks incredible!
Okay, I got a question. I see you have the probe in the meat and the display attached to the handle. I tried this last time but the wire was going to get messed up by the rotation where the spit rest on the ring. Is that a collar I see and the wire running through it?


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Yes. That is a collar on the 5/16" spit.  Like this - https://www.amazon.com/Grill-Rotisserie-Spit-Bushing-BU-1B/dp/B007JVQ2LY/ref=sr_1_fkmr0_3?ie=UTF8&qid=1482534424&sr=8-3-fkmr0&keywords=5%2F16+inch+spit+sleeve  It will allow (just enough room) the passage of a probe cable for a thermometer.  I had a WSM and built a rotisserie for it using a stacker and that collar allowed me to use the remote thermometer.  I just moved it to the Weber.  A little file work on the inside of the sleeve would make plenty of room for a cable but it works for me as is.

To Mr.CPHo - I pulled it at 128 IT

[TheDude]

Thanks for the link. Ordered.

[WNC]

Nothing beats the rotisserie
That prime rib looks amazing!


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[the Tamale Kid]

Perfection! I ordered the probe grommet too. I'll definitely be trying this; thanks for the inspiration!

[Maineac]

You just have to remember to put the probe through the sleeve before putting the sleeve on the spit.  I know it seems like you should be able to remember something that simple but I don't have it down pat yet.  I got two birds all trussed up on the spit and then said... well, you know what I said; I think it was something like, "Oh, gee whiz, I forgot the probe."   

[Davescprktl]

That meat looks perfect!  Great cook!

[varekai]

I had the same idea while setting up my spit one day..
https://www.flickr.com/photos/varekai/albums/72157671571046844

[iCARRY]

Genius way to hook up the thermometer. Gotta order one of those right now.


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[jtimm]

That was a great idea with the temp probe. Will have to try it myself.


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[dpb]

Wow, now I really need a roti...

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