Hand Held Torch ( or Searzall attachment if possible)
Sheet pan and wire rack
5-7PoundPrime Rib Roast
3.5TbspKosher Salt, Course, Blue BoxRule of thumb is 1/2 tsp per pound of meat
2SticksKerry Gold butter Salted
2-3SprigsRosemarysmashed to release oils
3SprigsThymeSmashed to release oils
3TbspBlack PepperButchers Grind
1TbspGranulated Garlicor stud roast with fresh garlic
Kingsford Competition Briquettes
Generously salt a 5-15 pound Prime Rib Roast 2 days before. Please on wire rack and "air chill" in your fridge. I use the course kosher salt in the blue box.
Remove from fridge and apply a mixture of softened butter, thyme, rosemary, black pepper and granulated garlic. (You can also dust it with your favorite rub at this time)
Set up your Weber Kettle Grill Rotisserie attachment. Place the briquette basket holder on one side of the grill. The roast will spin through hot and warm zones. Add 2-3 briquettes onto hot coals when temp begins to drop.
Place an aluminum 1/2 pan underneath rotisserie to catch meat and butter drippings
Our 22" Weber Kettle ran at about 300º and we let it spin till the roast reached 115º.
Once it reaches 115º you can either let it keep spinning till 125 and baste the roast with the butter/ drippings that collected in the pan below. Or what I did was to get a hand held torch and begin to sear it in a back and borth motion while it was spinning. With both methods, let the roast rest for 30 +/– minutes before slicing.
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