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Tried scoring the fat cap before tying a 12 lb prime rib and it finally sat flat on the rotisserie
Every holiday I'd wrestle the thing onto the spit and it would wobble and flop for the first 20 minutes. Last month I ran a shallow crosshatch about a quarter inch deep across the fat cap with my 6 inch boning knife and gave it 15 minutes in the cooler before trussing. It stayed put, cooked even on all sides, and the fat rendered down into the pan instead of pooling on top. Curious if anyone else scores before tying or if you just let the twine do all the work.
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