Bruce
TVWBB 2-Star Olympian
I put a couple racks of BBQ St Louis cut beef ribs on my rotisserie in my Genesis 1000 yesterday. I had never done real BBQ ribs on a grill before and I have to say that I won't ever do them again unless they are done the right way on a grill. I think the rotisserie helped, but I think it could have been done very easily on the grates as well.
Here they are with the rub applied and mounted in the rotisserie:
In the grill and ready to start spinning:
Done cooking after 5 hours at approx 225F. Now for the BBQ sauce.
After ten or 15 minutes of glazing the BBQ sauce on high heat:
And now, Time to Eat.
As good as any I have ever had in a restaurant. The next time, I think I will try regular Pork ribs instead of beef. But these came out exceedingly juicey and tasty.
Here is the recipe that I followed if anyone cares. (I also used the "Memphis Dust" Rub recipe quoted in this recipe as well).
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Here they are with the rub applied and mounted in the rotisserie:
In the grill and ready to start spinning:
Done cooking after 5 hours at approx 225F. Now for the BBQ sauce.
After ten or 15 minutes of glazing the BBQ sauce on high heat:
And now, Time to Eat.
As good as any I have ever had in a restaurant. The next time, I think I will try regular Pork ribs instead of beef. But these came out exceedingly juicey and tasty.
Here is the recipe that I followed if anyone cares. (I also used the "Memphis Dust" Rub recipe quoted in this recipe as well).
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
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