I know its not wild game but I also know there are some pros on here. I am thinking about tackling a whole standing rib roast for Xmas eve dinner (15-17 lbs.) I have a grill with rotisserie and rotisserie burner. My butcher said its easy, rub with salt, pepper, and garlic, and leave it on until internal is about 140, then let stand for about 10 minutes. Anybody on here ever done one of these and if so what temps did you cook at, and about how long per pound am I looking to get internal to 140.
Any other tips or comments are welcome
Thanks