S&P STL spares for a spin!

[SlickRockStones]

We decided to change things up and forgo the usual rubs and slow smoked ribs on the SnS 26 kettle. So fired up the 22 and got the rotisserie going. Ribs on the spit with salt and pepper. The Weber was rockin for a high heat spin and the lack of a sugary rub let me put the heat to meat. 1 1/2 hours later and they are pulled back, sizzling and have a nice crispyness. Sauce on the side but none needed. Plated them up with baked tatoes and sprouts. Stay safe everybody!i

 

[TNJAKE]

Nice job. Looks mighty tasty

 

[one eyed jack]

Fine looking ribs and taters, SRS, and I like a good sprout, too.

I was just studying a rotisserie for my Weber, the other day. You may have pushed me over the edge.

 

[flatbroke]

Way to roll

 

[smokerjim]

they look great

 

[kruizer]

Awesome ribs and sides.

 

[smokin peachey]

Looks great

 

[chopsaw]

Those look great .

 

[drunkenmeatfist]

How much coal did you use? I have the baskets and I find that about 3/4 of a chimney fills them up. I need to do this cook soon.

 

[6GRILLZNTN]

Looking mighty tasty. Great job!

 

[SlickRockStones]

How much coal did you use? I have the baskets and I find that about 3/4 of a chimney fills them up. I need to do this cook soon.

For this cook I put a layer of unlit RO classic in the baskets and dumped a full Weber small chimney on top. Baskets to the sides and pan in middle. Also Bunny requested light smoke flavor so I skipped the wood chunk and went straight charcoal. The higher temp roasting with rotisserie gave the ribs a flavor closer to fried bacon that we really liked. We also didn’t miss the rub plan to do more SnP or SPOG especially with the roti.

 

[BrianGSDTexoma]

Nice change for ribs. Look tasty.

 

[sawhorseray]

Looks good, nice piece of work. RAY

 

[forktender]

We decided to change things up and forgo the usual rubs and slow smoked ribs on the SnS 26 kettle. So fired up the 22 and got the rotisserie going. Ribs on the spit with salt and pepper. The Weber was rockin for a high heat spin and the lack of a sugary rub let me put the heat to meat. 1 1/2 hours later and they are pulled back, sizzling and have a nice crispyness. Sauce on the side but none needed. Plated them up with baked tatoes and sprouts. Stay safe everybody!iView attachment 455085View attachment 455087
View attachment 455088View attachment 455089View attachment 455090

Those look great!!!!
I'm a big fan of using just S&P or SPOG on my Que you actually taste the meat instead of covering the natural flavor with seasonings. I made ribs yesterday and my wife requested Kosmos Honey Killer Bee rub on them.
After we ate she said the next time do them my way, which is S&P or SPOG I agreed with her. I think rubs muck up the taste of the meat on ribs and thin cuts of meat.

 

[civilsmoker]

I do hot and fast ribs often and like them lots but never spun them but I like it and those look tasty!

 

[SmokinAl]

Those are some fine looking ribs for sure!
Love the color!
Al

 

[uncle eddie]

Heck ya! Like!

 

[MJB05615]

Ribs look awesome and perfectly cooked! Great job. Thanks for sharing.

Mike

 

[Chasdev]

How hot was that hot and fast?
Over 300?

 

[SlickRockStones]

I didn’t monitor actual temps but two full baskets of RO briqs was pushing 400 and hot enough to have the ribs actually sizzling and bubbling. Not Vortex hot but way hotter than LnS. You can’t bend test ribs on a spit but after probing them at 202 I yanked them.