UDS Rotisserie Baby Backs (again) but modifications

[zippy12]

I have had some mostly success using the Rotisserie on the UDS. Two things I have found

1) DO seal the air gap between the UDS and the Onlyfire Rotisserie. For the past 2 cooks I used aluminum foil.

2) when picking your ribs choose a uniform thickness from one end to the other. if the ribs are thick then run thin some will be dry and some may not be fork tender.

Run the uds with 1 air port open and start rotating the ribs.
When the UDS gets to 180F close all air ports.
in the 2.5 hours the UDS slowly climbed to 280F ... it draws air from holes for the Rotisserie spit.

eggplant

 

[weedeater]

Those ribs look really good!
Looks like you have got that down!
Where the ribs tied in some way?

Weedeater

 

[SmokinAl]

Love the crust on those ribs!
I bet they really tasted good!
Fantastic looking meal!
Al

 

[zippy12]

Those ribs look really good!
Looks like you have got that down!
Where the ribs tied in some way?

Weedeater

Yes I tied them 1/3rd in on both sides and I drove the spikes into the end meat. You can see the strings on the platter picture.

Al, I have taken this one piece of advise from this site and that is to only change 1 or 2 things per cook to see what variables do/don't work. This has paid off... Thanks for the comment...