"PENMART01" > wrote in message
...
> >"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.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
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Yet I am led to believe (from other posts in this group) that the length of
the roast is irrelevant, rather it is the width of the roast-since the
size(width) of the roast is the same all along the entire meat, it should
take no longer than than 2 hours or so. Seems difficult to believe.