I found a 4.5 pound bone-in pork rib roast and had an uncontrollable urge to skewer this big hunk of meat and spin it on my Weber kettle rotisserie.
The roast was brined for 24 hours with a solution of 1/2 cup salt, 1/2 cup maple syrup and 1/3 cup brown sugar dissolved in 2 quarts water. The brined pork was rinsed, dried and allowed to rest on the counter for about 45 minutes before roasting. The fat cap was lightly scored and the roast rubbed with fresh rosemary, garlic and black pepper. I ran the rotisserie spit through the roast and got it centered when I inserted the two forks.
The roast was very secure just by using the rotisserie spit and forks but I went ahead and trussed it anyways. I like the way a trussed roast looks and half the fun of using a rotisserie is the visual portion.
I usually bank the charcoal (I use Kingsford) on both sides of the kettle when I use the rotisserie but I wanted to slow this cook down and give the pork roast plenty of time to take up the flavor of the grill. This time I banked a small pile of charcoal on one side of the grill and added a few more unlit briquettes every 30 minutes. I added a piece of hickory to the coals right before I closed the lid and started spinning the meat.
Here is the roast after one hour taking on a beautiful color. This smell of pork fat, rosemary and garlic was pretty incredible.
Here it is at two hours when it hit an internal temp of 146F. A digital thermometer is an absolute essential tool for grilling. If you don’t have a digital thermometer yet then please stop reading this post and go buy one. Here is the one from Weber that I use.
Below is a short “action clip” of the roast spinning. I shot this right around the one hour mark. I know these little clips are a bit goofy but dang it, I just love watching meat spin!