I own and have used this rib rack to gain space. It works well.
Once the fat starts to render, the racks will baste each other on the Rib-O Lator. If you use a rear mounted infrared burner, the tops will get some direct heat too. I really like the concept but, more often than not, I'm only doing one or 2 racks at a time. I often spin a rack over charcoal or an open wood fire and, if I want to spin 2 or 3, I can do that on my gasser. Same goes for chickens. I've got too many accessories already and won't buy any more unless they do the cleanup too. At least that's what I tell SWMBO
I use a Cuisinart multi-function rack that does great for ribs and a bunch of other proteins.
Yep! Nothing beats spinning up some ribs, especially spares. I can spin 3 slabs on my gasser in a pinch but only one on either my kettle or the open fire rotisseries. It's seldom that we have a crowd over any more so 2 slabs is about the most I do.
As you say, to each their own. I say, "don't knock it if you haven't tried it."
Perhaps there's been a misunderstanding. I saw a prior post claiming that "the best way to cook ribs is laid flat , everything else is an aggravation of varying amounts...". I disagree with that statement, knowing that while some like to cook ribs flat, some like to rack them, some like rolling them, some like putting them on a rotisserie (as you indicated that you do), some like hanging them, and I've even seen someone cutting ribs into individual bones and cooking them hot and fast with a vortex on a kettle. There's also the choice of whether to sauce and/or foil during cooking, but I had observed that those options can be limited depending on the cooking method. I.e., foiling may be pretty arduous if the ribs have been put in racks, or cut into individual bones(!). There's nothing wrong with any of these methods, and the "best one" is the one that produces the best results for you and yours. Ribs, like many cuts of pork, can be prepared a variety of different ways.
No problem saucing ribs on a rotisserie and really no reason to wrap since they come out very moist if done right. All a matter of preference.Perhaps there's been a misunderstanding. I saw a prior post claiming that "the best way to cook ribs is laid flat , everything else is an aggravation of varying amounts...". I disagree with that statement, knowing that while some like to cook ribs flat, some like to rack them, some like rolling them, some like putting them on a rotisserie (as you indicated that you do), some like hanging them, and I've even seen someone cutting ribs into individual bones and cooking them hot and fast with a vortex on a kettle. There's also the choice of whether to sauce and/or foil during cooking, but I had observed that those options can be limited depending on the cooking method. I.e., foiling may be pretty arduous if the ribs have been put in racks, or cut into individual bones(!). There's nothing wrong with any of these methods, and the "best one" is the one that produces the best results for you and yours. Ribs, like many cuts of pork, can be prepared a variety of different ways.
I spritz as soon as the rub is set. Once the fat starts to render self basting keeps the surface very moist. Around 275 - 300 works well for me. On the kettle roti, I use a charcoal basket set off to one side and on the gasser only the rear infrared set to medium. They do tend to hold a bit of the ripple shape but are easy enough to hold flat to cut. Stretching them out on the spit helps a lot.
