Season the roast generously with black pepper and kosher salt or your favourite seasoning, pressing into the meat so it adheres. Lay meat back on the bones exactly as it was and tie tightly in place between each set of bones with two lengths of twine, using strong knots. Let sit at room temperature for 2 hours.
Follow the manufacturer’s instructions to secure the meat on the rotisserie rod, taking care to make sure the forks are secure and the meat’s weight is evenly distributed so it will turn evenly. An unbalanced roast can burn out your motor. Preheat the rotisserie burner to high.
Fix the rotisserie rod onto the grill and check to be sure it’s secure. Turn on the motor and watch for a few moments to be certain it’s rotating smoothly. If not, take it off and readjust to balance the roast.
Let the meat sear for 15 to 20 minutes with the lid open. Turn the heat down to medium and close the lid. The temperature gauge on the hood should read between 275ºF and 300ºF.
Combine the olive oil, garlic, and rosemary and mix to a paste. Brush all over the seared roast. Place the aluminum pan below the roast and add 2 cups of the beer (add more if it evaporates).
Rotisserie-roast for at least 2 to 2½ hours (15 to 20 minutes a pound). Resist the urge to lift the lid and lose the heat inside for at least 1½ hours; 2 hours is better.
Check for doneness by turning motor off periodically and carefully inserting a meat thermometer in the centre without making contact with the rotisserie rod. Remember that when you open the lid, you lose a lot of heat that must be recovered once you close it again. Be patient. If the meat isn’t done, close the lid for at least 20 to 30 minutes before you check again.
Remove the roast from the barbecue when a meat thermometer inserted into the centre reads 135ºF for medium-rare. When the roast is done, remove it carefully from the grill, using gloves. Then remove the forks and rod.
Seal the roast in foil loosely and let rest for 20 to 30 minutes. Residual heat will continue the cooking process as the roast rests and evens out its juices.
Cut away the twine, remove the roast from the bones, and carve. Serve immediately. The drip pan below the roast should be full of a delicious liquid. With the juices that run from the roast as it is carved, you will have a great jus or the start of a fabulous gravy or sauce.
Pour beef fat into a large saucepan. Heat over medium-high heat to a sizzle and stir in the flour to make a paste. You may need less flour than the ¼ cup. You may also need more drippings, if you find yourself lacking in the drippings dept, use leftover bacon drippings to flesh out your gravies.
Pour in the wine and bring to a boil, whisking until smooth. Let simmer for 5 minutes to cook out the flour. If the gravy is too thick or there weren’t enough drippings, add liquid (water, wine, beef stock, or a combination). You can also use the water from preparing your veggies to go with this meal.
Season with salt and pepper. The flavour of the best gravies comes from the meat. Try not to over-season it and defeat the natural flavors.