Robert-R
TVWBB Diamond Member
Was in the mood for some SLRs and didn't have all afternoon to cook them.
What to do? Rotisserie, of course.
Slathered the rack with Yucatan Sunshine, a heavy rub of Memphis Dust & a good sprinkling of Habanero Death Dust.
Put them in the 14.5 over a full ring of used KBB & big chunks of cherry.
They got a 2 hour 40 minute ride at 300*.
Let them rest for 10 minutes (tented under foil) while I grilled some asparagus on the pos gasser.
Time to Eat! Served nekid with the gus & my wife's "World's Best" potato salad.
Ribs were tender, juicy & pull off the bone great. Didn't miss a sauce in the least.
What to do? Rotisserie, of course.
Slathered the rack with Yucatan Sunshine, a heavy rub of Memphis Dust & a good sprinkling of Habanero Death Dust.
Put them in the 14.5 over a full ring of used KBB & big chunks of cherry.
They got a 2 hour 40 minute ride at 300*.
Let them rest for 10 minutes (tented under foil) while I grilled some asparagus on the pos gasser.
Time to Eat! Served nekid with the gus & my wife's "World's Best" potato salad.
Ribs were tender, juicy & pull off the bone great. Didn't miss a sauce in the least.
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