3 rib roast
Pepper - lots of it
Salt
Garlic, optional
Onion slices, optional
Soaked mesquite wood
Beer - cold

Never cook less than 3 ribs, you will enjoy the leftovers. Three ribs will also feed 3 to 4 people. Judge the thickness carefully when you carve the roast so it does go around.

I start the grill 1/2 hour before putting the roast on the rotisserie. Turn on both burners for now. Heat the rocks, your grill will now be ready, no grates and allow room for the roast to pass the rocks without touching.

Place the meat on one side of the skewer. Determine which side of the grill the roast will be on and turn off that burner. The other side put the burner on "high". An optional way is to pierce the meat and stuff garlic and onion chips into the cuts. There are 2 disadvantages to this: 1) You get concentrated areas of heavy garlic. "If you don't mind go for it." 2) You disrupt the meat and I believe more juice drips away "personal opinion". All I do now is salt the meat a little more than normal and shake pepper on it until your arm is tired. Regular or fresh ground makes no difference. More pepper the better. While the meat is cooking continue peppering. I also throw on soaked mesquite chips.

The roast will take near 2 hours to cook. To test, stick a knife into the center and remove in 1/2 minute. Feel the tip of the knife - cold is rare, lukewarm is medium, warm or hot the meat is done and "Yuk". When carving an electric knife works very well. Remove the 3 ribs by carving the meat from them, then slice your roast into 3/4 inch steaks.