I like to also put in a little Au Jus, beef bouillon (paste style), and Red Pepper 16 mesh. Mix it in a just a little bit of water so it's nice an strong and coat the roast before my rub goes on.

I have found the best way is a rotisserie plain and simple. Clean up is a breeze and the little taste of smoke is to die for. Sure it leaves a mall mark in the center but oh well. I cut off the rib then tie it back on for easier removal after cooking. The biggest PITA is making sure it's weight is centered so they don't plop around, but once you get that figured out cooking is easy.

Don't forget to remove the grate before cooking and have that nice cold adult beverage whilst awaiting the joy.

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