I've been on a rib kick lately, and no, I'm not a rib person.
But I wanted to try some Bone-in roasts, on a spit, in front of a infra-red heater on my BBQ, with smoke from a side burner.
Got a custom cut small Beef Ribeye "Roast", what was cool was it had meat on both sides, of only 1 rib, still 3" thick, awesome for two people plus plenty of leftovers for a couple nights. Kosher Salt for rub for 1/2 a day rub, then another dry spice rub. Spin in front of IR heat for ~2 hours till ~130F thermopen measured. let rest 1/2 hour min. Yummy pink in the middle prime rib with mesquite smoke.
Next Up a couple nights later, was a special present to my Mom.
8 rack pork rib roast, cross hatch fat cap with knife and 24 hour dry rub spice in fridge. 2.5 hours on the spit, apple wood smoke. Pulled at about 165F internal. Let rest, no knife required for the best "pork chops" you'll ever have.
Always cool to try new things, the infra-red cooks much different, doesn't dry meat out as much, and the spit keeps the fat cap basting all that delectable meat continuously. A long rest after cooking to reabsorb juices, Kosher for low salt, and a nice dry spice rub is hard to beat.
burp.
BBQ Dave