I have a real nice Napoleon gasser with a rear infrared burner. and a commercial duty rotisserie. In the past I would stab a rib roast with a bit of rub on it an spin it to about 130-ish. I think one year I might have stuck a smoke tube in there, bu never really notice a huge differnc
So my question is: Been thinking (dangerous) since i got the pooper now about sticking the roast in there low and slow, like 200-ish and taking it up to about 110, then stabbing it to spin for a crust reaching 130-ish.
I've had many many prime rib "specials" over my life, as well as those I've cooked and never noticed "smoke", just juicy tender marbled beef.
Is there any perceived benefit , in y'alls opinion, to making this a two step process?
or if it ain't broke don't fix it. I can monitor temp with my
Inkbirdbbq
stabby thermometer, and put a cake pan under it to catch the drippings to add to au jus.
TIA
John
So my question is: Been thinking (dangerous) since i got the pooper now about sticking the roast in there low and slow, like 200-ish and taking it up to about 110, then stabbing it to spin for a crust reaching 130-ish.
I've had many many prime rib "specials" over my life, as well as those I've cooked and never noticed "smoke", just juicy tender marbled beef.
Is there any perceived benefit , in y'alls opinion, to making this a two step process?
or if it ain't broke don't fix it. I can monitor temp with my

TIA
John