>"Kswck" writes:
>
>About how long?

How big is your meat?

>Indirect heat.

I don't recommend a bone-in rib roast on the typical home grill rotisseie...
will be difficult to balance... better to simply place the roast on the grill
and use indirect heat.

For the rotisserie I'd debone the rib roast and tie so that you have a neat
package... then grill the bones later.


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