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I've shoved a bone-in leg of lamb on my BBQ's rotisserie (the long way of course, along the leg bone) as well as a beef rib roast. It had to be the small end because if it's to big in diameter it would scrape the radiant rotisserie heat pad. They come out spectacular. Your prime rib does have a small hole thru the center of the meat but who cares when the spinning meat self-bastes and comes out so good.
I don't have pic but it works just like putting chicken on the skewer: you might have to counter weight it, you might have to wrap some thin wire around it to hold it together and that's it. And like all things rotisseried: if you do over-cook it, it still is moister than well done in the oven.
I bought my stainless steel BBQ solely based on the length and type of rear heat rotisserie. I've replaced the motor already (argh) but I bought a higher watt unit that fit and I always balance the meat well so this motor has been good for years.
Hope this helps, Dino
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame