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Rotisserie Babybacks!! Adam made me do it!!

Discussion in 'Pork' started by SmokinAl, Jun 3, 2019.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I bought a rotisserie attachment for my Santa Maria rig on my kettle.
    The first thing I made was a chicken. I only took one photo, but it turned out really good.
    Tender & juicy with a slight hint of hickory smoke with nice crispy skin.
    After seeing Adams post about spinning ribs, I just had to give that a try.
    Publix had a sale on BB's a couple of weeks ago, at $2.99, so I picked up a couple of racks.
    Here is a quick photo of the chicken.
    1.jpg

    Here is the rack of ribs that I picked up, just about 3#.

    2.jpg 3.jpg

    I wanted to keep the rack whole & I didn't want to stick the forks into the meat. So I positioned the forks to hold the rack by sliding the meat between the forks. Then to better secure it I used some SS wire & wrapped it around the ribs.

    4.jpg 5.jpg

    I knocked some of the rub off hooking it up to the rod, so I gave it another dusting & onto the fire. I took several photo's while the ribs were cooking & spritzed them every 20-30 minutes with a combo of apple juice, brown sugar, & apple cider vinegar.

    6.jpg 7.jpg 8.jpg 9.jpg 10.jpg 11.jpg 12.jpg 13.jpg 14.jpg

    They took about 4 hours to cook & when we got them inside, I let them rest for about 10 minutes. By that time Judy & I both had a bit too many adult beverages & I didn't get any photo's of the ribs before we ate them. As you can see it looks like I cut them with an ax. I'm surprised I even got the one shot of what was left when I remembered to take a photo.

    15.jpg

    These were excellent ribs. Tender, juicy, and they had a wonderful flavor from the wood fire.
    I will definitely be doing this many more times!!
    Thanks for looking!!
    Al
     
    Jabiru, Beanhall, mfatty500 and 17 others like this.
  2. uncle eddie

    uncle eddie Master of the Pit OTBS Member SMF Premier Member

    Great looking ribs Al!

    About the only attachment left that you need for your Santa Maria is satellite TV haha.
     
  3. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    Al, Good looking ribs! Adam has got you hooked on a new way to smoke ! :)
     
  4. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Looks great Al you have to watch that Adam he can make trouble. :emoji_laughing:

    Warren
     
  5. xray

    xray Master of the Pit

    Awesome looking ribs!!

    I think you’re making me wanna but a weber kettle....a Santa Maria attachment....and a rotisserie!
     
  6. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Gotta love the new toys, especially when they have you 'turning' out great Q!
    Nice cook, hacked or not, gimme three bones please.
     
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Fantastic Al !!
    Awesome Toy---Awesome Results!!!
    Nice Job, Al.
    Like.

    Bear
     
  8. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look great Al. Different texture then normally smoked ribs.
     
  9. Dang that looks good! I should be ordering my SM this month but I will probably wait a while for the rotisserie attachment unless you keep posting pics like that.

    So what did you think about using that with chicken vs spatchcock on the SM?
     
  10. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Nice . Those look great . Get ya a hog pen , you can raise your own ribs !
     
  11. That’s a really cool setup, awesome looking ribs. I’m sure they were very tasty. Thanks for posting. I don’t know a lot about the Santa Maria style grills, but is there any way to know for sure how hot the meat is cooking at? I know you can raise and lower the cooking height, so is it mainly trial and error and just learning you grill?
     
  12. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Man those look good! Points for sure
     
  13. yankee2bbq

    yankee2bbq Master of the Pit

    Nice looking ribs!
     
  14. meatallica

    meatallica Meat Mopper SMF Premier Member

    Darn those adult beverages... Nice lookin ribs, Al !!!
     
  15. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Damn fine looking ribs Al!
     
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks eddie!
    Hmmm satelite tv, sounds like a winner!!
    Al

    Thank you & yes Adam sure has!
    Al

    Thanks Warren!
    And you are right, Adam has me hooked!

    Thanks Buddy!
    it is a pretty small investment with huge results!!
    Al

    Thanks John, yea the knife skills were a little shabby, but the state we were in , I'm surprised we even bothered to try & cut them up. Judy & I should have just gnawed on each end of the rack!
    Al

    Thank you John!
    Appreciate the like & kind words!!
    Al

    Thanks Adam, and yes you are right the taste & texture are different, but I think I like them better!!
    Thank you for getting me started on doing ribs this way!!
    Al

    Thanks Brad, I would get the rotisserie attachment when you buy the unit, cause Jr. will weld the brackets on & you don't have to mess with drilling a bunch of holes. IMHO the rotisserie chicken is much better than the spatchcocked one & I probably did 6 or 7 spatchcocked chickens on the grate, & the one I did whole on the spit was much better. More juicy & had more of a flavor that said this was cooked over hickory.
    Al

    Thanks Chop!
    I don't think the neighbors would like a hog running around in my backyard! I do live in a retirement community!!
    Al

    Thanks SL!
    The directions with the setup said to keep the flames kissing the meat, so when the fire dies down you lower the grate & when you add a new split & the fire gets hotter you just raise the grate, or rotisserie. It is a learning process just like any other pit. But so far I haven't had any bad experiences. It's a pretty easy learning curve!
    Al

    Thanks fellas!!!
    Al
     
  17. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Al's house of Q. Those ribs look great!!

    Point for sure
    Chris
     
  18. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Man oh man those look good Al. The new toy is putting out some good eats for you and the Mrs.
    Like
     
  19. hardcookin

    hardcookin Master of the Pit OTBS Member

    Al the ribs look fantasic!
    That rotisserie attachment for the Santa Maria rig on your kettle is the bomb.
    Thanks for sharing!
     
  20. b-one

    b-one Legendary Pitmaster OTBS Member

    It’s about time Al, I fork mine all the time don’t really see any issues. I can even do two racks at a time.