A "Spin" on Christmas Dinner

    
In the recent past, we've gone bone-in rib roast with the ribs cut and tied back on for Christmas dinner. We've cooked it on a 22.5" WSM, indirect, top grate at about 225░F until we hit an internal temp of about 125░F at which time we pull it and let it rest. This year we did something a little different.

We went boneless but that's not all.

We have a OneGrill Performer rotisserie basket that allows us to spin the meat without having to use prongs to hold the meat in place or have the spit rod run through the roast. We also have a 22.5" Cajun Bandit rotisserie ring for our WSM so we can still use that as our cooker. And, just to add a bit more flavor to the cook, we removed the water pan and spun the roast directly over the coals!

Can the flavor of a rotisserie rib roast with fat dripping onto the fire, vaporizing and then settling back on to the meat be any better?

We submit that it cannot!
    

We started off with a choice boneless roast that weighed in at about 8 lbs and was about 9 inches long. The seasoning we used was something we picked up from our buddy, Ray Lampe, and it really let's the flavor of the meat shine through. On Christmas Eve, we tied up the roast to help it maintain shape while it cooked and then poured on some Worcestershire sauce and rubbed it in. Then we sprinkled on a healthy coating of granulated garlic followed but good ol' Montreal Steak seasoning and gently pressed it into the meat. We then bagged it up and placed it into the refrigerator until we were ready to cook it this afternoon. We've used that simple seasoning combination for a number of years now and have never been let down. Thanks for the great tip, Ray! Always trust your doctor, especially when it's Dr. BBQ!

About an hour or so before it was to go into the cooker, we placed the roast into the Performer rotisserie basket...


    
...positioned the adjustable grates to hold in place in the center of the basket, inserted a probe into dead center of the roast and let it rest on the counter.
    

    
In the meantime, I set up the WSM with a small fire, let the cooker come up to temperature and stabilize and then put the roast into the cooker. In the picture below, you can see how I improvised a small monitor to spin along with the meat. If you look at where the rod goes through the ring, you'll see a metal collar. Before I assembled the basket, I threaded a probe wire through the collar which protected it while the spit turned throughout the cook.
    

    
I wanted to run the cooker at 225░F but it wasn't having any of that and made it very clear that it preferred to run at 275░F. Remember, this was a direct cook over the coals. I wasn't in the mood to fight it so that was where it ran. It took a little over 2 hours to reach the target temperature of 125░F internal at which point it came back into the house and rested...
    

    
...while the carryover process began. The internal temperature ended up reaching 136░F during the 20 minute rest period.
    

    
It then came out of the basket and onto the cutting board...
    

    
...was sliced...
    

    
...and then marveled at for a moment or two!
    

    
The end result was spectacular!
    

 

    


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