WHOLE RIB STEAK ROAST ON ROTISSERIE
IF YOU LIKE TO ENTERTAIN AND IMPRESS PEOPLE WITH YOUR RECIPES, THIS ONE WILL PROBABLY BE AT THE TOP OF YOUR LIST.
I’m going to show you how to cook a full rib steak roast on a rotisserie. Yup, that’s twenty pounds of meat cooking on your grill! 🤯
So get ready, there’s going to be plenty of food for your crew! (Especially since you’ll also be cooking veggies with this, so tell your buddies to save room. 😜)
I’m telling you right now: when they smell what you’re prepping, or even better, when they see your food turning, your guests will go crazy. And when they taste it, they’ll think it’s RIDICULOUSLY GOOD. (The result is like a mix of short ribs and “rib steak” because of the grilling method. 🤤 It’s a knockout!)
Anyway, just talking about it makes me drool.
So, I’ll show you how to make it right now!
- Rotisserie kit
- House of BBQ Experts Ring of Skewers
- 2 S-shaped hooks
- 1 whole rib steak roast, about 24 lbs
- House of BBQ Experts Argentina Spice Mix and Rub, to taste
- House of BBQ Experts Montreal Spice Mix and Rub, to taste
- House of BBQ Experts Texas Spice Mix and rub, to taste
- 1 cauliflower
- 2 Spanish onions
- Mushrooms, to taste
- Potatoes, to taste
- Preheat the grill to approximately 400°F, making sure to create an indirect cooking zone. Ideally, use a radiant heat source like a back burner or charcoal* placed out of the meat’s way (i.e. not under where it will be positioned).
- Sprinkle the Argentina, Montreal, and Texas dry rubs (in that order) all over the entire rib steak to give it a nice spicy crust.
- Skewer the meat onto the rotisserie set’s rod, then set it on the grill, in the indirect cooking zone**. Let the meat cook for about 1 hour.
- Meanwhile, attach the cauliflower to a hook and hang it inside the BBQ. Attach the onions to the second hook, then the other vegetables to the skewers (only one type of vegetable per skewer), then set aside.
- Let the food cook in the unit, checking the internal temperature of the meat every 30 minutes. When the roast has reached an internal temperature of approximately 100°F, hang the remaining vegetables in the BBQ.
- About 30 to 40 minutes later, when the meat has reached the desired internal temperature (115-120°F for medium rare, for example) and an incredible seasoned crust, take it off the BBQ. Let the meat rest to allow the fat inside to melt to the center.
- Once the vegetables are browned and the potatoes are soft, take them off the BBQ. Finely chop the mushrooms, and slice the onions and peppers. Set aside.
- When the meat is around 125°F internal, slice the roast into steaks between each bone.
- If necessary, sear the slices of meat on the grill to achieve a more pronounced Maillard reaction and a more steak-like flavor.
- Place the slices of roast on a plate and cover them with vegetables. Add the potatoes to the meal and serve. Repeat for each serving.
- Enjoy this incredibly delicious meal!
*I recommend using House of BBQ Experts Maple Sugar charcoal with some House of BBQ Experts Bourbon-Infused Woor Chunks to give your food a nice smoky flavor.
**If, like me, you use a charcoal grill to make this recipe, you can easily make it using an All-In-1.