hello i'm mike froble from dadcooksdinner.com and this is how to rotisserie a rib roast first we need to trust the roast tying it between each bone to hold it in a tight cylinder shape i cut each piece of twine three times the width of the roast plus the bones to give it enough length to wrap around the roast and a little extra to tie with then i trust the roast with a surgeon's knot looping the twine over twice before pulling it tight to hold it in place while i finish off the knot repeat between each bone pulling the knots as tight as you can to force the roast into a cylinder shape then trim off any excess twine from the knots so they're not flapping around in the heat of the grill this five bone roast weighs 12 pounds and is seasoned with three tablespoons of kosher salt and a tablespoon and a half of freshly cracked black pepper now it's time to spit the roast make sure your first spit fork is attached or you will have to do this all over again aim for the center mass of the roast and run the spit right down the middle push hard this is going to take some force make sure to push the spit fork deep into the roast it'll hold it steady so the roast doesn't spin on the rotisserie slide the second fork on and again make sure you get it deep into the roast you don't want it breaking loose on the grill and there it is one roast trust and spit and ready for the grill the first thing i do to set up the grill is remove the grill grates those rib bones stick out a long way and i need the extra clearance so they don't get hung up while the roast is spinning i put my drip pan on the burner covers in the center of the grill and then set the grill up for indirect medium-high heat i turn my outer burners to high and my infrared rotisserie burner on high which gives me about 400 degrees on the inside of the grill after 10 minutes of preheating 10 minutes later the grill is heated up and ready to cook slide the rotisserie motor onto its bracket open up the grille and go back in the house to get the star of the show plug the point of the spit into the motor and then set the groove on the other end of this bit into the notch on the grille check everything to see that it looks good and then turn on the motor i let the roast spin at least once to make sure the bones aren't hanging up on the drip pan or the body of the grill and to make sure everything looks like it's centered properly that looks good this 12 pound roast will take about two hours to cook but we're going to check it after an hour to see how things are coming one hour later and the roast is looking good nice and brown i can see it's blackening a bit on the edge of the bones so at this point i'm going to turn off my infrared rotisserie burner and let the two main burners in the body of the grill continue to cook the roast this will cut my heat down to medium low about 325 degrees and it'll let the roast cook at a gentle heat for the rest of its cooking time we'll check again in a half an hour and every 10 to 15 minutes after that until we get to the final temperature 1 hour and 50 minutes worth of cooking and this roast is done 125 degrees fahrenheit measured in the deepest part of the roast watch out for the spit when you measure it'll throw off the temperature reading normally a roast this size four bones or larger will take two hours this one ran a little quick but that's why i start checking the temperature after an hour and a half now we need to take this roast into the house and get the spit and the trussing twine off of it immediately be careful of the spit and the forks they are branding iron hot i set the spit on a couple of hot pads that i have set up nearby to let it cool down before i clean it off why do we have to take the twine off right away because that beautiful brown crust will harden as the roast cools down if we don't take the twine off now it will stick and pull off big pieces of that crust when we take the twine off later i know the roast looks gorgeous but it's still hot from the grill we need to let it rest for 15 minutes or that heat will squeeze all the juices out when we start carving it i start carving by removing the ribs from the roast i slice along the curve of the bone until the rack of ribs comes free from the meat sometimes the ribs will stick to the main body of the roast if this happens just adjust the angle of your knife towards the body of the roast and keep slicing eventually the rack will come free why remove the ribs two reasons one the boneless roast is much easier to carve two i want to save the ribs for someone who appreciates them like me finally it's time to do some actual carving i cut the roast into quarter inch to half inch thick slices or maybe as thick as an inch depending on how big of eaters i am serving the first couple of slices will be well done save them for people who want them that way after that you'll get to pink and beautiful medium rare there you have it one rotisserie rib roast this is mike robel from badcookcenter.com thanks for watching