Rotessirie Spare Ribs on the Bubba Keg

chef willie

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Original poster

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Dec 31, 2010

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Willamette Valley, Oregon

• May 21, 2014

• #1

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

rib1.jpg

• chef willie
• May 21, 2014

rib2.jpg

• chef willie
• May 21, 2014

top side

rib3.jpg

• chef willie
• May 21, 2014

bottom side, membrane was removed

rib4.jpg

• chef willie
• May 21, 2014

rib5.jpg

• chef willie
• May 21, 2014

rib6.jpg

• chef willie
• May 21, 2014

rib7.jpg

• chef willie
• May 21, 2014

corn.jpg

• chef willie
• May 21, 2014

 

smoking b

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Sep 20, 2012

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Middle of Nowhere, South Central PA

• May 21, 2014

• #2

rib7.jpg

• chef willie
• May 21, 2014

Look good man! 

  I have never done ribs on a rotisserie but I like the idea 

 

fwismoker

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Dec 31, 2012

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North East Indiana

• May 21, 2014

• #3

That's how you do it willie!

 

jp61

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NE Ohio

• May 21, 2014

• #4

 Did you foil?

 Looking good Chef Willie!

 

brooksy

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Mar 17, 2014

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Hawthorne, fl

• May 21, 2014

• #5

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.

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• May 21, 2014

• #6

JP61 said:

 Did you foil?

 Looking good Chef Willie!

Click to expand...

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

 

jp61

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• May 21, 2014

• #7

Chef Willie said:

 

JP61 said:

 

  

Click to expand...

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

Click to expand...

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

Hmmm ...

.... 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. 

 I'll have to google spritzer extension wand 

 

 

fwismoker

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Dec 31, 2012

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North East Indiana

• May 21, 2014

• #8

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.

 

jp61

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• May 21, 2014

• #9

FWIsmoker said:

 
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.

Click to expand...

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