First thanks to the admin and Bmudd for allowing us to have a place we can call home for our rotisserie cooks!
This cook from yesterday I wanted experiment with jelly glazes. What I have been doing is chopping up habanero peppers and then letting them simmer in various flavors of jelly. What happens is the oils from the pepper infuse the jelly... now it's not super hot when it gets cooked on but does seem to do great with wings. This cook was trying it on and in ribs.
I cut a rack of St Louis Ribs in half separating the very thick half and regular thinner half. Seasoned with SPG (salt pepper garlic) rub and cooked on the kettle using a Mulberry split fire on the side. The skinny half was just a glaze at the end and the thicker half I injected the jelly. It turns out the injected while good wasn't as good as the portion that had just the glaze cooked on.
It was an interesting cook trying wood in the kettle. At first I tried it open top with no lid but the ribs weren't cooking fast enough so I took a couple of skinny splits and used them to prop open the lid....It worked great, just put the exhaust side of the lid opposite the fire.
This is the thick half, you can see in the second pic the jelly injection mark. Oh I threw in a couple of ears of sweet corn, leaned them up against the fire brick partition.. Yummy!!!
This is the skinnier half
Lastly this is the kettle setup and the cook Thanks for looking and let's rock this new rotisserie category!!!