Prime Rib Rotisserie Cooking Time Chart

Get Ready

1. PREPARE

START with either a Rotisserie Roast such as Prime Rib,Top Sirloin Outside Round, Inside Round, Sirloin Tip, Cross Rib OR buy any even-shaped boneless Oven Roast.
Note: Beef Rotisserie Roasts are simply boneless roasts cut from traditional Oven Roasts. They are tied so that they rotate easily on the rotisserie and cook up evenly.

Cook's Notes: You don't need a fancy barbecue to enjoy barbecue beef roast. If you don't have a rotisserie, you can cook the roast right on the grill by using indirect heat roasting.

2. SEASON

PIERCE roast all over with fork.
PLACE in large sealable freezer bag with 2 cups of your favourite marinade; seal and refrigerate for 12 to 24 hours. Note: if using Prime Rib or Top Sirloin, you can skip the marinade and simply season OR marinate for just 2 to 4 hours for flavour.
DISCARD marinade and season.

Cook's Notes:
Instant Marinade: use your favourite salad dressing, teriyaki, Worcestershire or steak sauce.

3. PREPARE TO BARBEQUE

INSERT meat thermometer into middle of roast (avoiding spit rod if using rotisserie).

With Rotisserie:
Place drip pan, containing 1/2 inch water, under grill. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan.

Without Rotisserie:
For indirect heat roasting, place drip pan under grill in one half 2-burner barbecue. Heat barbecue to approx. 400°F (200°C) with lid closed. Turn off burner under drip pan. Place roast on grill over unlit burner and roast at constant heat with lid closed. For a 3-burner barbecue, place drip pan and roast in centre of barbecue.

4. COOK; LET STAND

COOK at constant heat, in closed barbecue, to desired doneness temperature (see chart). Resist peeking – lifting the lid lets heat escape lengthening cooking time.
TRANSFER roast to cutting board; tent with foil for 10 to 15 minutes.
CUT netting or twine off with kitchen scissors; carve into thin slices across the grain.

Estimated Timing for Barbecue Roast Beef
(using medium-high heat)

Rotisserie Roasting		Doneness (for both Rotisserie and Indirect Heat)	Indirect Heat Roasting
minutes/lb	minutes/kg	Internal temperature when removed from heat	minutes/lb	minutes/kg
20-22	42-47	Med rare (145ºF/63°C)	20-25	40-50
22-25	50-55	Medium (155 ° F/68°C)	25-30	55-65
30	65	Well (165°F/74°C)	35	75

Cook's Notes: Enjoy Prime Rib or Top Sirloin cooked any doneness. Other Rotisserie Roasts should not be cooked beyond medium for best results.

Watch

Common Cuts

Top Sirloin Premium Rotisserie Roast

Sirloin Tip Rotisserie Roast

Prime Rib Boneless Rotisserie Roast

Outside Round Rotisserie Roast