Directions

1. Preheat your grill to 450°F with the rotisserie attachment installed and ready to spin. Hickory pellets are a great match for this cook—clean smoke that still stands up to beef.

2. Trim the prime rib as needed, focusing on removing any very hard exterior fat that won’t render well. Leave the softer fat in place for better texture and richer bites after slicing.

3. Coat the roast lightly with Bear & Burton’s The W Sauce—you don’t need a lot, just enough to help the seasoning stick. Season the roast generously on all sides with Cattleman’s Grill Trail Dust, keeping the flavor profile simple so the beef stays center stage.

4. Thread the roast onto the rotisserie rod, aiming straight down the center so it’s balanced. Lock it in place with the forks on both ends and tighten them well so the roast can’t shift while it turns. Use heat-resistant gloves when handling the spit, forks, or motor area—everything around the rotisserie heats up fast.

5. Set a foil pan underneath the roast with the thin-sliced onion and beef stock. As the roast cooks, the drippings fall into the pan and build a rich au jus. Keep an eye on the liquid level and add more beef stock if it starts getting low so the onions stay hydrated and don’t scorch.

6. Roast on the rotisserie for 90–105 minutes, cooking to your doneness target. For medium-rare slices, plan to pull the roast around 125–130°F in the center, then let carryover heat finish the job while it rests. Remember: the end pieces will always be more done than the center.

7. Rest the prime rib for about 20 minutes before carving so the juices stay in the meat. If you want, slice off the ribs by cutting right along the bones, then carve the roast thin for serving. Spoon the onion au jus over the slices and serve extra au jus on the side for dunking. Optional: add Meat Mitch Whomp White BBQ Sauce at the table for a tangy, creamy contrast.