or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Rotessirie Spare Ribs on the Bubba Keg
New Posts  All Forums:Forum Nav:

Rotessirie Spare Ribs on the Bubba Keg

post #1 of 9
Thread Starter 

Had a rack of spares in the freezer to use up & decided to spin them since I'm having a ball with this set-up. Did a slow defrost in the fridge, then a heavy rub down for 8 hours or so after spitting them up. Decided on a double basket of coals but not as full as on the chicken thread, trying to find the 'happy medium' with heat production. Temps ran almost 400 so getting better at control. Pics over the coals are at 1 hour into the cook, finished pics are at 90 minutes. These would not be for the 'fall off the bone' crowd but perfect for those liking a tug to their ribs. I really enjoyed them with sauce on the side only and got a 'real good' thumbs up from the GF so very happy with the results. The starch/veg shot was off a 'hillbilly' cooking site I visit & quite tasty. A mix of kernel corn, creamed corn, Jiffy corn bread mix, cheddar cheese, egg, sour cream & baked....kinda like a spoon bread......Willie

 

 

 

 

top side

 

bottom side, membrane was removed

 

 

 

 

 

 

 

 

post #2 of 9

 

Look good man!  :drool  I have never done ribs on a rotisserie but I like the idea  2thumbs.gif

post #3 of 9

That's how you do it willie!

post #4 of 9

:biggrin: Did you foil?

 

Thumbs Up Looking good Chef Willie!

post #5 of 9
Good looking ribs Chef! I have been doing baby backs on a rotisserie for a while always turn out pretty good that way. Glad to see someone else using the technique.
post #6 of 9
Thread Starter 
Quote:
Originally Posted by JP61 View Post

" src="http://files.smokingmeatforums.com/smilies/biggrin.gif" /> Did you foil?



 



" src="http://files.smokingmeatforums.com/smilies/icon14.gif" /> Looking good Chef Willie!


 



LOL.....no, no foil BUT, in hindsight, I'm thinking I should have had the spritzer of AJ close at hand to satisfy that urge to do something
post #7 of 9
Quote:
Originally Posted by Chef Willie View Post
 
Quote:
Originally Posted by JP61 View Post
 

<img src=

 

 

 

<img src=

 



LOL.....no, no foil BUT, in hindsight, I'm thinking I should have had the spritzer of AJ close at hand to satisfy that urge to do something

 

:biggrin: How about a remote meat probe Chef, did you stick a meat probe in it? .....lol

 

Hmmm ...:icon_idea:.... maybe I should design a slip-ring, remote temp probe for rotisseries. $$$!!!

 

I like spritzing at times...... if my Butts are a go after the thaw, I'll be spritzing in a few days! It'll be a FULL 22.5 WSM which will be a first for me. No way to spritz the lower grate without a hassle. :pot: I'll have to google spritzer extension wand :biggrin: 

post #8 of 9

JP Maverick has a nice little set up for rotisserie remote therms.  A transmitter clamps on the spit and has a remote.   I might get on sometime...but it is pretty easy to stop the spit and use an instant read.

post #9 of 9
Quote:
Originally Posted by FWIsmoker View Post
 

JP Maverick has a nice little set up for rotisserie remote therms.  A transmitter clamps on the spit and has a remote.   I might get on sometime...but it is pretty easy to stop the spit and use an instant read.

 

Oh yeah, now that you mentioned it, I do remember reading about it here somewhere. That must be one heck of a transmitter able to take that kind of heat. Your right, I wouldn't by one for myself since I'm a proud owner of a Thermapen. But, never say never..... I'm no spring chicken :biggrin:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Rotessirie Spare Ribs on the Bubba Keg