Using a rotisserie like the Roto Q 360 on an SNS Kettle grill truly transforms the prime rib cooking experience. The slow spin ensures that the heat circulates evenly around the meat, resulting in a uniform cook without hot spots or overcooked edges. In my experience, the key to getting that perfect crust lies not only in the seasoning but also in maintaining a steady temperature throughout the cook. Seasoning with Killer Hogs TX and Randy’s This Is It delivers a powerful, savory flavor profile that complements the rich prime rib exceptionally well. What I love most is how these rubs create a crust that locks in juices while adding texture and boldness. Patience is essential—letting the rib spin slowly on the Roto Q 360 for hours yields that coveted edge-to-edge doneness. Beyond just the equipment and seasoning, proper placement of the meat on the rotisserie and regular monitoring make a difference. Avoid opening the lid too often to keep the temperature stable. Also, resting the meat after cooking is crucial to let the juices redistribute, enhancing tenderness. If you’re aiming to replicate this, consider experimenting with different rub combinations while keeping the rotisserie spinning slow and steady. This method hits different, especially when served hot off the grill, and elevates your backyard BBQ to impressive new heights.