Remove the cooking grids and place a pan of water or beef stock under where the roast will be on the rotisserie. If there is room, you can replace the grids, or if you're only doing the roast, leave them off entirely. Preheat your rotisserie burner, bringing the grill to 375°F.
While the grill is warming, skewer the prime rib onto the rotisserie and lock it in place using the forks. Test the balance on the rotisserie and add the counterbalance as needed. Season your prime rib with a healthy coating of Cattle BoyZ, pressing the seasoning into the meat.
Place the prime rib onto the grill and turn on the rotisserie motor. Let the prime rib cook for 20 minutes at 375°F with the lid open.
While the prime rib is going, add the basil and garlic, salt, and pepper to a food processor or blender. Turn it on and slowly add the wine, vinegar and finally the oil, until you have a nice paste.
Once the prime rib has a lovely brown happening, turn the rear burner of your grill down to low. Paint your basil garlic baste onto the prime rib and grill it for 20 mins per pound until an instant read thermometer says 135°F, about an hour and a half.
When the meat has reached 135°F, it will be medium rare. Remove it from the grill and place the whole thing to rest, covered in foil with a tea towel on top, for at least 10 minutes. It will come up another 5°F while it rests.
As the meat is resting, remove the drippings from the grill. If there is a healthy amount of fat, pour the fat into a saucepan over medium low heat, add an equal amount of flour and stir until combined. Use butter or bacon or goose drippings to add fat if the drippings are lacking. Once you have a paste with the drippings and the flour, slowly add the liquid from the drippings (beef juice) and beef stock if needed until you have gravy of the perfect consistency.
When you're ready to serve, remove the bone from the back of the meat, then slice the prime rib using a sharp knife.
Serve with gravy, vegetables and your favorite potato dish.