Prime Rib, or standing rib roast, is an expensive cut of meat. With the expense comes the added pressure that, if you are not on your A-game in the kitchen, well, you’ve probably just made an expensive mistake! And no one wants to have to eat peanut-butter-and-jelly sandwiches when they’re craving a fine, juicy slab of beef.
Remove cooking racks and preheat the grill to medium heat. Note: You'll want to maintain a constant temperature during cooking of between 275F and 300F degrees.
Place spit on rotisserie unit, turn on and close hood.
Cook to a to an internal temp of 135F degrees for Rare or 145F degrees for Medium-Rare. Note: To check temp, raise hood from time-to-time and use an instant read thermometer inserted into the roast so that it avoids fat, bone and the metal spit.
When internal temp is approximately 5-10 dgrees below the target you desire, remove and place on plate or tray, cover with aluminum foil and a kitchen towel - allow to rest about 20 minutes while the internal temperature continues cooking the roast to the target temp.
The recommended resting time is approximately 20 minutes before slicing.