The last few days I've seen wrapped ribs,hanging ribs and grate cooked nekkid ribs....dagummit I didn't see any self basting ribs so here you go.
I really hope to see more people experience rotisserie ribs like this because it really takes ribs to the next level IMO. You can see the self basting on every rotation and I think it happens a little better with them in this orientation.
Ok for the meal I started with some ribs from Meijers which I like because they're all natural BUT alot of times one side is waaaaay thin and the other side is very thick much more than usual. Normally I'd rotisserie the full rack but when the disparity is so big I cut them in half so that I can just pull the thin halves when they're done and let the thick side continue to cook.
Next I finished using up some chopped pork loin and added taco seasoning to it then topped off with sharp cheddar in the poblanos. The poblanos I like to slice length wise and these suckers were huge.
This will be a very quick cook, can't imagine the ribs taking more than about 90 minutes and the peppers are almost done now. I'll update pretty quick with some more pics so you can see these ribs cooking...Oh my good right now.
Oh the ribs i just seasoned with Bad Byrons with 30 or so % turbanado sugar.
Folks this is the easiest and will be some of the best ribs you've ever had guaranteed.
Sorry for some blurry pics, i turned my flash off and it's overcast ...oops
The thin half rack came off at 60 minutes