How to Cook Prime Rib on a Rotisserie

Make a Cajun meat marinade with 1/2 cup roasted red pepper dressing, 1 tsp. freshly crushed garlic, 2 tbsp. Worcestershire sauce, 1 tsp. minced onion and 3 tsp. Cajun seasoning (any brand you like).

Place the prime rib in a large plastic bag along with the marinade and seal it shut. Refrigerate overnight.

Take the meat out at least 45 minutes before you are ready to cook it. Remove it from the marinade and let the meat rest at room temperature until you are ready to cook it.

Prepare your own Cajun rub using cayenne pepper, garlic, paprika, salt and pepper or use a bottled one. Mix the Cajun rub with 1 tbsp. brown sugar.

Work the Cajun rub into the meat. Be sure to cover every inch of the prime rib. Make more rub if necessary.

Work the roast onto the rotisserie spit, making sure it is secure and will stay on the rod until you are ready to remove it. Secure the meat with two or three grilling strings or bands, if necessary.

Place the spit into the rotisserie barbecue using the setting instructions recommended for the type of equipment being used. Prime rib generally cooks best if roasted over a low temperature, between 200 and 250 degrees F.

Combine the leftover liquid marinade with any leftover Cajun rub. Baste the roast with the mixture at least once, or about every 45 minutes, until the roast is cooked as desired.

Cook the prime rib about 20 minutes per pound or until the internal temperature is as desired. The meat's internal temperatures should be 125 degrees for rare; 135 degrees for medium rare; 145 degrees for medium; 155 degrees for medium well; and 160 to 170 degrees for well done.

Remove the meat from the rotisserie when it reaches the appropriate internal temperature. Remove cooking strings and bands and serve.