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Select a 5lb beef rolled rib roast. Insert spit rod lengthwise through center of roast; secure meat on spit with holding forks. Check balance by rotating spit in palms of hands. Insert meat thermometer in center of thickest part of meat, making sure it does not touch fat or spit.
Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook roast on rotisserie as directed in the timetable below, using thermometer reading as final guide. Remove from spit; let stand 15 minutes for easier carving. Serve with Easy Horseradish Sauce.
10 to 12 servings.
Timetable for Roast:
Internal Temperature__________________________Minutes Per Pound
140F (rare)__________________________________20 to 25 minutes
160F (medium)_______________________________30 to 35 minutes
170F (well-done)_____________________________40 minutes
Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook roast on rotisserie as directed in the timetable below, using thermometer reading as final guide. Remove from spit; let stand 15 minutes for easier carving. Serve with Easy Horseradish Sauce.
10 to 12 servings.
Timetable for Roast:
Internal Temperature__________________________Minutes Per Pound
140F (rare)__________________________________20 to 25 minutes
160F (medium)_______________________________30 to 35 minutes
170F (well-done)_____________________________40 minutes
