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Spit-Roasted Prime Rib.

Spit-Roasted Prime Rib Recipe

Learn how to cook prime rib over an open fire with this delicious recipe and method.

Course Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Calories 298 kcal
Author Barbara Tidwell


  • 1 jar Tom Douglas™ Rub (or any rub you prefer)
  • 6 lb prime rib


  1. Prepare a fire at least an hour ahead of when you plan to start cooking the prime rib. You can also use charcoal to help aid the cooking or use a charcoal grill with a rotisserie. Make sure the fire has plenty of coals.

  2. Coat the roast liberally with the rub, cover it with plastic wrap, and let it stand at room temperature for about an hour.

  3. After an hour, remove the wrap and slide the roast to the center of the rotisserie. I strongly recommend that you use rotisserie forks to help hold your meat in place while it turns. If you have them, secure the roast to the rotisserie with the forks.

  4. Place the rotisserie over the fire. Place the drip pan onto the coals underneath the roast; this will provide diffused heat and reduce flare-ups from dripping grease.

  5. Try to maintain hot coals, you may need to add more firewood or charcoal as needed. Cook for 15 minutes per pound. If you desire, check the internal temperature with a meat thermometer about a half hour before it should be done to ensure that it is reaching the correct temperature for your desired doneness. Medium rare is around 130°F.

  6. Remove the roast and let rest when the roast is 5 degrees below your desired doneness. Cover with foil and let rest for about 15 minutes. The roast will continue cooking and rise about another 5 degrees as it rests.

  7. Slice and serve with your favorite side dish.

Recipe Notes

Cooking time varies depending on the size of the roast. Bone in verses no bone roasts may also affect cooking times.