1 rib roast
1 1/2 c. wine (any)
2 tbsp. Worcestershire
2 tbsp. marinade
1/4 tsp. liquid smoke
1 tsp. garlic salt
1 1/2 tsp. dried onions
Salt and pepper to taste
1 bottle Bartles & Jaymes wine cooler

Mix together wine, Worcestershire, marinade, liquid smoke, garlic salt, dried onions, salt and pepper. 24 hours prior to cooking, marinate roast, turning often. Put roast in foil. Pour Bartles & Jaymes wine cooler over roast. Cook over barbecue 1 hour. Take roast out of foil. Place on barbecue spit. Cook on low 1 1/2 to 2 hours, basting often with marinade.