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