• Bind the 2 pieces of bonemarrow together with the ribroast in between.

Herb Seasoning

• Chop fine the garlic and rosemary and mix it with olive oil and salt in a bowl.
• Season your ribroast with the herb mix and stay away from the bones.

Rotisserie

• Fire up the left and right burner from the napoleon grill or create indirect heat if you are using another type of grill.
• Place it on the Napoleon and roast it with a BBQ temperature of around Take out the grill grates to create more space and also in my case i'm removing one of the flavorizer bars in the center.
• Put your cast iron skillet in the center of the grill.
• Stick the rotisserie in the center of your roast and gently push it towards the center of the rotisserie stick.
• Place it in your grill and let it roast above the pan at a temperature of 140C/275F.

Bonemarrow Sauce

• When you reached a temperature in the core of around 48C/120F it's time to stick a piece of butter in the pan that should contain juices of your roast by now.
• Let the butter melt ans slice of the bonemarrow apart from your roast.
• Grab a spoon and shove the bonemarrow in your pan.
• Chop fine 10 grams of thyme and some garlic and add it to the pan as well.
• Fire up your back burner to go for that last extra mile of creating bark.
• Mix the sauce and baste your roast with spoons full of that magix bone marrow sauce.
• Once you've reached a temperature of 52C/125F take it off and let it rest.

  The temperature will rise a little bit more and that's why i'm taking this roast off the grill at 52C instead of 54C
• Let it rest and slice it up. Pro tip; put some of that leftover bonemarrow sauce on top when serving.