Prime Rib.
Melt in tha mouth goodness
That looks insanely good. Mind-blowingly delicious.
Which brings me to the thing I love and hate about cooking and by default grilling in general: it is really hard to regulate temperate to do the really amazing things.
I've made amazingly delicious prime rib before. Like prime rib you'd have from a great restauraunt, likely better than what you'd get from a good restaurant, expensive and time-consuming sauces notwithstanding. You can do it too; all You need is to buy a sickeningly expensive cut of meat, then you need lots of beef broth, a big, somewhat deep pan with a well-elevated oven rack, and time...lots and lots of time, and a leave-in meat thermometer. Then you set your meat above the pan elevated on a rack at least 3 inches, put the beef broth in the pan, set your oven to 200 degrees and wait til you hit 125 on your thermometer. There's a little more to do involving reverse-searing, but that's the basic method.
But to cook it over coals on a spit and know exactly when you take the meat off...that needs a level of innate knowledge, patience, and focus I do not have.