Hey all, first timer on the forums here. I tried posting to roll call but it sounded dumb so I'm jumping in :)
I love using the weber rotisserie along with the ribolator. Ultimately i find its more pain in the rear than its probably worth. I set up with a snake briquette stack, place the main grate where it belongs, and connect my maverick kettle probe directly over the water tray. The question and problem I continue having is really really long cook times and i think the probe is in the wrong place for using the ribolator/rotisserie.
Yesterday I did 2 SLC ribs, first the dang things don't fit on the ribolator so i had to cut them in half, and one had to be cut down to invididual ribs because it was so long, that sucked a lot. Anyhow the ribs went on at 10:45 am 225 on the mark. I was trying out the 3-2-1 method. At 4:45 only a few of the bones were revealed and it wasn't close at all in the bend test so I let them keep going . At 7 pm i couldn't hold out any longer and so I pulled them. Thats over 8 hours :( They were delicious no doubt but still weren't finished the way I like a rib to be fall off the bone. In fact it was still quite connected and probably could have used 2 more hours.
Since my smokes most often go way way longer than anticipated I can only summize the placement of my probe is wrong. Ive calibrated it to boiling water and other probes so I believes relatively accurate.