Step 1

Two hours before you plan to start cooking, remove your prime rib roast from the refrigerator.

Step 2

Using a paring knife, cut 16 slits about 1 inch deep all around the prime rib roast. Insert a clove of garlic into each slit.

Step 3

Season the roast on all sides with the Beef Seasoning (or kosher salt and black pepper). Cover loosely with plastic wrap or foil and allow to rest at room temperature for 2 hours.

Step 4

When you're ready to begin cooking, remove the grill grates and preheat your grill for indirect cooking. On my Weber Genesis II, I turned on burners 1 and 4 on each end, while leaving the two center burners off. Your overall target temperature for your grill is around 450 degrees F.

Step 5

Insert your rotisserie rod through the direct center of the prime rib roast and secure with the prongs. Place the prime rib into the rotisserie and close the lid on your grill.

Step 6

Allow the roast to grill and spin for approximately 2 hours, or until the internal temperature of the prime rib is 125 degrees F. The carry over cooking during the next step will bring the final temperature up to a perfect medium rare at about 135 degrees F.

Step 7

Remove the roast from the grill and rest for 30 minutes before removing the rotisserie rod and slicing.