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  • Rotisserie ribs

    I saw this over at the WKC forum and had to give it a try...
    Except they ran their temps up around 350-400...Done in 1.5 hours I think...
    I tried to keep temps down around 250-275 and go for a longer cook time...
    Skewered some back ribs...Dusted well with JAB and then MHGP Sweet Heat...


    At around 2 hours...Light smoke from the olive wood and things are looking good...


    Around 3 hours my son stopped by the house...
    He says to me So how ya gonna know when they're done?
    I said good question...I dunno...
    Opened the lid and we both said Yeah that's how ya know


    That's when I started saucing with this sauce that Brian sent me...
    A very good sauce...Thank you Brian
    I usually don't use sauce but it just seemed right this time...


    A couple of layers and we couldnt wait any more...


    Let's just say that the three of us wiped out this pan of ribs with no trouble


    Roto ribs didn't have that deep smoky flavor that comes from the smoker but were very nicely done...Nice bark, little tug, and clean bones...And in 3.5 hours they were ready to eat...Also took very little fuel to get it done...

    Biggest complaint from everyone is that you can only cook one rack

    And as always...Thanks for looking...
    Craig
    sigpic

  • #2
    Glad ya enjoyed the sauce! I like over a fried tater too!! Ribs look wonderful!
    Brian

    Certified Sausage & Pepper Head
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    Misfit # 1899

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    • #3
      Never tried spinnin' ribs. Those look very tasty.
      Jim

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      • #4
        That definitely could have came out worse.

        Rotisserie
        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
        My best asset however is the inspiration from the members on this forum.

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        @SmokinJim52 on Twitter

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        • #5
          Originally posted by SmokinOutBack View Post
          That definitely could have came out worse.
          Well Jim I been practicing...
          And still I about blew em up
          Craig
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          • #6
            Good lookin RotoRibs there Craiger!

            What was the thought for rotisribs?? Just ta see?
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              Those look mighty Tasty from the Den!!!---

              Nice Job, Craig!!


              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


              Mom & 4 Cub litter---Potter County, PA:

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              • #8
                They look pretty good to me.

                Have some rotis rib .

                Originally posted by SMOKE FREAK View Post
                Biggest complaint from everyone is that you can only cook one rack
                Get yourself a Ribolator and you can do 4 racks.
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                "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                • #9
                  Better than meatloaf
                  sigpic

                  Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                  • #10
                    Yeah, I saw that over there too... kinda thought WTF. Now that I see yours, that's worth a try me thinks! Nicely done Craiger!


                    Drinks well with others



                    ~ P4 ~

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                    • #11
                      Looks like they almost "meatloafed" on you

                      Nicely done, I think I need some ribs now
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                      • #12
                        Those look great!

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                        • #13
                          Originally posted by SMOKE FREAK View Post
                          Around 3 hours my son stopped by the house...
                          He says to me So how ya gonna know when they're done?
                          I said good question...I dunno...
                          Opened the lid and we both said Yeah that's how ya know

                          Heh, heh, heh... Whew, that was a close one, eh FREAK???


                          Lovin' those ribs, Craig... Nicely done...
                          .

                          Not to mention the occasional campfire

                          My --->
                          Paul

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                          • #14
                            Lot's of good cooking this weekend, for some reason I cannot figure out how to pass out points on Tapatalk. So I had to get to my desktop to recognize these roto ribs with some points!!!

                            This post revives a hair brain idea I once had... has anyone ever tried to mount their rotisserie vertically to do tacos al pastor???

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                            • #15
                              Originally posted by HornedToad View Post
                              Lot's of good cooking this weekend, for some reason I cannot figure out how to pass out points on Tapatalk. So I had to get to my desktop to recognize these roto ribs with some points!!!

                              This post revives a hair brain idea I once had... has anyone ever tried to mount their rotisserie vertically to do tacos al pastor???
                              Nope. Never thought of that. Not sure how that would work...


                              Drinks well with others



                              ~ P4 ~

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