Have only done a couple slabs on the kettle rotisserie, one BB and one spares, and loved them both. As soon as the spring winds die down will be doing some on the open fire roti.I like 275/300f for bb ribs. I've done higher on gas with a rotisserie with great results too.
On the pellet grill I do a mustard base then season with Weber smoky brown sugar rub. No spritz, then sauce them up 30 minutes or so before taking them off. Total time is usually around the 4 hour mark. I like a good bark on my ribs.
I love the open fire cooks. Been a long time.Have only done a couple slabs on the kettle rotisserie, one BB and one spares, and loved them both. As soon as the spring winds die down will be doing some on the open fire roti.
Dang, just thought about it, since resurrecting my NG grill I've got 3 rotisseries now. They will be getting used a lot this Summer.
I don't get the mess of the wrap and not wrapping them is a contradiction for an all day cook. There is now way you cannot be done in 4 and 1/2 hours at 275 temps for back ribs that would be close to falling off the bone less time if you want a bite mark which my family won't eat. I differ from Harry in that when I wrap I do not hit the ribs on the bone side with the honey and stuff just do the meat side.Want to try a simpler way to cook some baby backs without the mess of the wrap and the all day cook.
I just saw something on here about that but of course I can't find it now.
Any guidance would be appreciated.
hey Rich,Want to try a simpler way to cook some baby backs without the mess of the wrap and the all day cook.
I just saw something on here about that but of course I can't find it now.
Any guidance would be appreciated.
Shawn, please send me that recipe as my Slow cooker and Instant pot are becoming more and more involved with our menu planning. With Barb coming up for her second surgery they will be even more involved.hey Rich,
So I've been sort of thinking about this for a couple weeks now.
Remember we used to say 'friends don't let friends boil ribs'? I recently created a crock pot recipe that is dynamite and I like 'em as much as smoked ribs, and that really challenged me.
Quick version: honey garlic onion soy sauce ginger sesame oil, no water, single layer of ribs, high for about 4 hours, remove and grill with thick teriyaki s to auce. Sprinkle with sesame seeds green onion serve on rice with sauce from the crock pot. I'll post a recipe next time I make it.
I have changed my mind about not simmering ribs, as long as it isn't watery and braising/steaming is what we do when we wrap tightly in foil then cook some more.
After some thought, I tested a new method to try to answer your request in this post: 90 Minute BB Ribs maybe you will give it a try
done, I sent you a PMShawn, please send me that recipe as my Slow cooker and Instant pot are becoming more and more involved with our menu planning. With Barb coming up for her second surgery they will be even more involved.
Was very pleased with the results of the ribs we just did, but it still involves a lot of hands on in the prep on cook.
Sorry...off-topic. I hope Barb's surgery goes well, Rich.Shawn, please send me that recipe as my Slow cooker and Instant pot are becoming more and more involved with our menu planning. With Barb coming up for her second surgery they will be even more involved.
Was very pleased with the results of the ribs we just did, but it still involves a lot of hands on in the prep on cook.