Make rotisserie roast beef using a 4 to 5 pound rump roast, 1 teaspoon of Kosher salt, 1 teaspoon of ground black pepper and 1 teaspoon of paprika. Mix together the salt and spices in a small bowl. Rub the spice mixture all over the meat before roasting it.
Stick the skewer of the rotisserie through the rump roast. Make sure to thread the skewer lengthwise through the meat so that the largest portion of the roast is supported by the rotisserie. Clamp the rotisserie hooks down onto the roast to secure it.
Place the rotisserie over the coals at the distance specified by the rotisserie operating manual. Put a roasting pan underneath the roast to catch any meat drippings. Turn on the rotisserie. Use a food thermometer to check the internal temperature of the roast after an hour. Generally, a 4 1/2 pound roast takes around 1 hour and 30 minutes to cook properly. A medium-rare roast should be removed once the internal temperature reaches 135 degrees Fahrenheit.
Remove the roast from the heat and place it on a cutting board. Loosely cover the roast with aluminum foil and allow it to sit for approximately 15 minutes. Unlock the rotisserie's fork clamps and slide the roast off of the spit. Carve the roast against the grain and into thin slices.