Rotisserie Beef Rib Roast

1. Dry brine the beef: Season the rib roast with the salt and pepper. Refrigerate for at least two hours, preferably overnight.

2. Truss and spit the beef: One hour before cooking, remove the rib roast from the refrigerator. Truss the roast, tying it between each rib bone, then skewer it on the rotisserie spit, securing it with the spit forks. Let the beef rest at room temperature until the grill is pre-heated. Submerge the smoking chips in water and let it soak until the grill is ready.

3. Test the rotisserie Put the spit on the grill and turn on the motor. Be sure to test that your food fits and freely spins on the rotisserie. (It is crucial to test this out before you preheat the grill.)

4. Set up the grill for indirect medium-high heat: Set the grill up for indirect medium-high heat with the drip pan in the middle of the grill.

5. Cook the rib roast: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the rib roast. Add the smoking wood to the fire, close the lid, and cook the beef until it reaches your desired temperature in its thickest part, about 2 hours.

6. Serve: Remove the rib roast from the rotisserie spit and remove the twine trussing the roast. Be careful - the spit and forks are blazing hot. Let the beef rest for 15 minutes, and while the beef is resting, whisk together the ingredients for the horseradish sauce. To carve the beef, cut the bones off of the roast, then slice the roast and serve.