April 12, 2026 Rotisserie Prime Rib Roast
This really covers yesterday and today. You have to let the rub work for a day before grilling. You have to scroll a lot, this is a big page!
The mis en place. We use America’s Test Kitchen’s Gas Grill Roasted Beef with Garlic and Rosemary’s proportions for the rub:
4 tsp kosher salt
2 Tbsp garlic
2 Tbsp Rosemary
We omit the pepper and add some olive oil. A dry rub just won’t stick. We started at about 9:00 AM.
Trimming the beef and quality control on the job!
It’s now 9:28 AM. We doubled the ATK recipe because the roast was so large and it took about half an hour and most of both boxes of rosemary to get 4 Tablespoons of rosemary!
Applying the rub.
Now it’s today at 9:00 AM. We haven’t put our new probe in yet, it’s still charging.
Wrapped up and ready for the day long rest in the refrigerator.
Here’s one of the early Black Chins. There are only a few hummers up here yet.
What you are seeing above is the plot of data from Thermoworks new RFX thermometer. (I’ll wait while you go take a look at that website, it is truly amazing!) The probe was fully charged and inserted into the roast at about 9:15 AM. By that time the roast was already at 50 °F up from the 35 °F of the refrigerator. We then kept on roasting until it read 122 °F after 2 hours and pulled the roast off the grill. We left the probe in until the temperature coasted up to 130 °F.
That plot is from Thermoworks cloud website which posts and plots the data from the probe in real time. You have to have an account with them to send the data to the site, but, believe it or not, they give you the account for free!
The probe is wireless and can take the heat of the grill and transmits powerfully enough to get through the Weber’s cover. There are two pieces to it, the probe and the gateway. The probe, incredibly enough, has been tested to 1,000 °F!
It’s now 11:02 AM, Bill has cut today’s slice off and quality control is right on it!
It’s now 10:50 AM, we had just removed the skewer and probe. Said probe is partially visible at the bottom left above.
Livingstone continues to enjoy the beef. The jazz in the background is Felix Cartal & Lights - Love Me on smoothjazz.com.
Sitting down for Champaign and Jazz brunch at 11:07 AM. We also did a really neat Sweet and Sour Coleslaw yesterday. We only put in 1/3 cup of sugar, not the 1/2 cup America’s Test Kitchen calls for. We don’t put any salt in either, because the Napa cabbage doesn’t need to be salted to remove excess water.
The champaign is a Chandon Pinot Noir Reserve Rosé, which works well with the smokey beef. Chandon says
“Night-harvested Pinot Noir make this a structured, intense, and vivacious wine, with luscious baked apple, cherry and strawberry flavors. Pitch-perfect at dinner – this wine pairs well with all types of food.”
That’s Martin’s new long range glasses at the bottom left. He still needs glasses to correct his double vision, but they are a zero-prescription prism only, so he gets to use the super thin Silhouette rimless frames now!