Use these guidlines for any rotisserie, just follow your manufacturers operating manual until you get a LYNX
Lynx Rotisserie Prime Rib
- Take the roast out of refrigerator 1 hour before cooking to relax meat.
- Make a pilot hole lengthwise through the very center of the roast with a long, sharp, narrow knife or skewer.
- 30 minutes before grilling, season with kosher salt and fresh cracked black pepper (coarse), and let rest at room temperature.
- Remove center grate (if necessary, depending on the size of your roast).
- Thread spit rod through the pilot hole and secure forks, making sure it is centered and balanced (pliers work well to secure tightly. You don’t want to try to tighten when hot!)
- Insert the spit rod into the motor assembly and place drip pan directly below roast.
- Place soaked wood chips or hearty herb sprigs in rotisserie smoker tray below the rotisserie burner (try soaking rosemary and/or thyme sprigs in red wine)
- Turn on the rotisserie burner and motor and close the hood. Avoid opening the hood too often. Let the Lynx do the work.
- Cook until an internal temperature with an instant read thermometer reads 115-120 degrees (avoid fat, bone and metal spit). DO NOT CUT INTO ROAST TO CHECK FOR DONENESS YOU WILL LOSE VALUABLE JUICES!
- Carefully remove roast to rimmed platter and tent with foil. Allow to rest 25 minutes before carving. The internal temperature will continue to rise to desired 130 degrees for true medium rare.
Generally an 8 pound Prime Rib Roast should take approximately 2 - 2 ½ hours on the rotisserie, but don’t go that long without checking the internal temperature. It’s done when it’s done! Try to have the rest of your menu complete while roast is resting. Serve on warmed plates.
Remember: Rest before. Rest after. Let it be, in between.
EAT LIKE YOU MEAN IT!