Roti Ribs

[Bob Whitney]

Been a while but I finally figured out how to post pics again.

I've been wanting to try this for a long time saw it on Project Smoke (Steve Raichlen). If you have a Rotisserie you need to try this.* Used Royal Oak briquettes and Pecan.* Temps were between 325°-350°.* Took about an hour 45.*

Thanks for looking.

 

[michele p]

Can you tell me how much fuel you used? I always seem to use too much when I use my rotisserie and my cook runs too hot. This looks great!! I would love to try it.

 

[Bob Whitney]

Can you tell me how much fuel you used? I always seem to use too much when I use my rotisserie and my cook runs too hot. This looks great!! I would love to try it.

Full chimney unlit, 12 lit. Vents on the bottom closed ( I have the Weber Rotti ring which leaks) top wide open. Usually runs between 320°-340° which is fine when using the Rotti.

 

[Cliff Bartlett]

Whoo hoo, looks fantastic Bob!

 

[michele p]

Full chimney unlit, 12 lit. Vents on the bottom closed ( I have the Weber Rotti ring which leaks) top wide open. Usually runs between 320°-340° which is fine when using the Rotti.

Great! Thank you!!

 

[Michael C.]

Ribs looks great!!!! I'll have to break out my Roti this weekend .

 

[Rich Dahl]

That looks great. Got to get a Roti ring for my performer.

 

[Robert-R]

We love roti ribs & those look so good!

 

[ChuckO]

Nice Ribs Bob! I'm cooking ribs tomorrow in my 22WSM, but if I wasn't, I give this roto rib a run

 

[Len Dennis]

Looks great BUT can you tell the difference taste-wise between roti and regular smoke (albeit at higher temps)?

 

[Barb D]

Man those look delicious.

 

[Bob Whitney]

Looks great BUT can you tell the difference taste-wise between roti and regular smoke (albeit at higher temps)?

Honestly, There is no taste diff. to me. I use a couple chunks of Oak and Cherry so the smoke flavor is definitely there and I still use my own rub weather I Smoke them or spin them.