Overview

Texas-leaning prime rib on a kettle: a trussed ribeye roast spinning over a steady 275°F (135°C) fire, kissed with post oak and finished with a crisp, mahogany crust.

Ingredients

• 1 boneless ribeye roast, 4–6 lb (1.8–2.7 kg)
• Kosher salt at 2% of meat weight (about 20 g per kg; for a 5 lb/2.3 kg roast use ~46 g, ≈ 3 tbsp Diamond Crystal or 2 tbsp Morton’s)
• Coarse 16‑mesh black pepper at ~0.75% of meat weight (about 7–8 g per kg; for a 5 lb/2.3 kg roast use ~17 g, ≈ 1.5 tbsp)
• Garlic powder, 1–2 tsp (3–6 g), optional
• Neutral oil, 1 tbsp (15 ml), for light coating
• Unsalted butter, 2 tbsp (28 g), optional for finishing jus
• Fresh thyme or rosemary, a few sprigs, optional
• 3–4 chunks post oak (fist‑size)
• Hot water for drip pan, optional

Equipment

• 22 in (57 cm) kettle grill with tight‑fitting lid
• Rotisserie ring, motor, spit rod, and fork clamps
• Charcoal baskets or bricks to corral coals
• Chimney starter and long matches or torch
• Instant‑read thermometer and a leave‑in probe
• Foil drip pan (full‑size steam‑table pan fits most kettles)
• Butcher’s twine and kitchen shears
• Heat‑resistant gloves
• Carving knife and sturdy cutting board

Wood

Post oak

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 128 °F (53 °C)
Approx duration: 2 hours

Why a Kettle Rotisserie for Ribeye

Rotisserie keeps the fat bathing the meat as it turns, building an even crust without flare‑ups. Running a kettle at 275°F (135°C) renders gently, preserves a rosy interior, and gives post oak time to add that clean Central Texas smoke. It’s a straightforward, repeatable way to put steakhouse prime rib on your backyard table.

Choose and Prep the Roast

Use a boneless ribeye roast, 4–6 lb (1.8–2.7 kg), preferably USDA Choice or Prime with even marbling. Square the ends to a cylinder for uniform spinning and trim thick exterior fat to about 1/4 in (6 mm). Dry‑brine with kosher salt (about 2% of meat weight) at least 12 and up to 48 hours in the fridge, uncovered on a rack. Before mounting, tie the roast every 1.5 in (4 cm) with butcher’s twine to even the diameter, oil lightly, and apply coarse black pepper and optional garlic powder. Skewer the roast on the rotisserie spit, center it, and cinch with fork clamps so it’s balanced and secure.

Set Up the Kettle for 275°F

Configure a true indirect rotisserie zone: charcoal baskets on the left and right, drip pan centered beneath the roast. For briquettes, place ~20 unlit briquettes in each basket, then ignite ~40 briquettes (half chimney), split them evenly over the unlit. Nestle 3–4 fist‑size chunks of post oak against the hot coals, reserving one chunk if you want a light second hit at the 45‑minute mark. Open the bottom vent about 1/3–1/2 and position the lid vent over the center/drip pan to draw clean smoke across the meat. Preheat with the lid on and the rotisserie ring installed until the dome settles near 275°F (135°C); adjust vents as needed to hold steady.

Cook Timeline and Doneness

Insert a leave‑in probe into the geometric center from the end of the roast. Start the motor and cook at 275°F (135°C). Expect roughly 18–22 minutes per lb (40–48 min/kg): a 4 lb (1.8 kg) roast often runs 1.3–1.6 hours; a 6 lb (2.7 kg) roast 1.8–2.5 hours, depending on marbling and pit stability. Add 6–8 lit briquettes per basket as needed to maintain temperature; avoid oversmoking—post oak is potent. For pull temps: rare 122–125°F (50–52°C), medium‑rare 128–130°F (53–54°C), medium 135°F (57°C). If you want extra crust, in the last 5–8 minutes fully open vents and add a few lit coals to reach 425–500°F (218–260°C), watching the internal temp closely to avoid overshoot. Verify doneness with an instant‑read in multiple spots; the center should be your target with a 5–7°F (3–4°C) carryover during rest.

Carve and Serve

Rest the roast 20–30 minutes on a rack over a pan; don’t tent until the initial steam subsides to keep the crust crisp. Remove twine and the spit. Separate and defat the drip pan juices; whisk with a knob of butter and a splash of beef stock or hot water for a quick jus. Slice across the grain into 1/2‑inch (12 mm) slices for service or thicker slabs for plate‑carved portions. Finish with a pinch of flaky salt and cracked pepper. Serve with simple sides—horseradish cream, roasted potatoes, or a green salad—to keep the beef front and center.

Wood and Flavor Profile

Post oak delivers a clean, medium smoke that flatters rich beef without turning bitter. One early, steady application is enough at 275°F; avoid feeding wood continuously. If you can’t source post oak, white oak is closest, followed by pecan for a slightly sweeter note. Hickory can work in moderation; mesquite is easy to overdo at this temp. Stick to a Texas‑simple rub—salt and pepper—if you want the smoke and beef to lead; add a light garlic powder or a thyme‑rosemary finish if you prefer a more herbed profile.

Food Safety Essentials

Keep raw beef refrigerated at or below 40°F (4°C). Dry‑brine on a rack above other foods to prevent drips. Use dedicated boards, knives, and gloves for raw vs. cooked handling. Insert probes into raw meat before it goes on so you’re not piercing mid‑cook. For general guidance, USDA recommends 145°F (63°C) with a 3‑minute rest; many pitmasters serve ribeye roast medium‑rare—assess your guests and choose accordingly. Hold cooked roast above 130°F (54°C) if you must delay slicing, or chill slices within 2 hours; store refrigerated 3–4 days. Reheat leftovers rapidly to 165°F (74°C) or gently warm slices in au jus to avoid overcooking.

Troubleshooting

If the pit runs hot, close the bottom vent slightly and crack the lid briefly to dump heat; avoid choking the top vent fully or you’ll get dirty smoke. If you see flare‑ups, verify the drip pan is centered and not dry; add a little hot water to dilute rendered fat. If browning is uneven, rebalance the roast on the spit and confirm motor speed is steady. If the cook is dragging, you’re likely below 250°F (121°C); add a small batch of lit coals to each basket and give it 10 minutes to stabilize before checking temps again. Bitter smoke indicates smoldering wood—use seasoned chunks, ensure good airflow, and avoid piling wood directly atop ash.

Scaling and Variations

Bone‑in rib roasts cook similarly but may take slightly longer due to mass and bone insulation; set bones down toward the drip pan to shield the eye from radiant heat. For a pepper‑forward bark, grind 16‑mesh pepper fresh and use at ~0.75% of meat weight. A compound‑butter baste during the last rotation (butter, thyme, garlic) adds sheen and aroma without masking the oak. For a bigger crowd, run two smaller roasts instead of one large; they cook faster and slice more evenly end‑to‑end.

Notes

• Aim for even roast diameter; tie every 1.5 in (4 cm) for smooth rotation and uniform doneness.
• Place the lid vent over the center/drip pan to draw clean smoke across the roast.
• Plan on 18–22 minutes per lb (40–48 min/kg) at 275°F; size, grade, and pit stability affect timing.
• For medium doneness, pull at ~135°F (57°C); for rare, pull at 122–125°F (50–52°C).
• Rest 20–30 minutes; expect 5–7°F (3–4°C) carryover at this cook temp.
• One early charge of post oak is usually sufficient; oversmoking can turn bitter.