Rotisserie Pork Rib Roast

Due to some members of our family being out of town on Thanksgiving, we decided to celebrate a few days late.  Tonight was the night.

My father-in-law doesn't like turkey, so we opted on a bone-in pork roast.  I bought a nice fresh roast at a local butcher shop.  It had ten ribs and weighed in at a tad under eight pounds.  I decided to cook this on the rotisserie.

Now, when I smoke or roast low and slow, I use my off-set smoker.  For grilling and rotisserie cooking, I use the good old Weber kettle BBQ.  I do my outdoor cooking old school and can't bring myself to buy a gas grill.  And I'm not convinced that you can get the same results from gas, no matter what the salesperson at BBG says!

Anyway, here is how I cooked it...

Last night, I rubbed down the roast with extra virgin olive oil, then various spices and herbs including thyme, basil, lavender and even fennel pollen.  I had the roast trussed up, so after rubbing in the herbs, I wove sprigs of fresh rosemary through the twine.  After I was done with the rub, I wrapped the whole thing in plastic wrap then tossed it in the fridge overnight.

The cooking time I came up with was 20 minutes per pound, while trying to maintain a temperature of 350 degrees.  That turns out to be a little under three hours.  

I lit a full charcoal chimney with charcoal and after it was ready, I piled it evenly on one side of the grill.  I then put the roast on the spit, inserted into the rotisserie motor and got it turning.  Put the lid on and walked away!

2 hours and 45 minutes later, the internal temp of the pork was 160 degrees and it was done.  I then remove the roast from the spit, wrapped it tightly in aluminum foil and let it rest for about thirty minutes before carving.

The end result was a very moist and delicious roast.

Enjoy!