Self-basting rib roast technique

Well, I'm gonna criticize this thing, with an observation.  Look at the spoons, at the end of the cook; lotsa burned butter on the tips, while the handle side of the spoons' bowls are clean.  It also looks like most/all of the melted butter is poured out before the spoons get above the roast (yet, some nice pics of the melted butter on the roast).  I dunno.  
There might be a good way to do this.  I'm thinking a system of good tub filtration, tubes, and an aquarium pump.  
 
But I'd need to invest in a Joe-/ro-tisserie first, plus a stunning beef rib roast the size of a Yeti.