Andy Erickson
TVWBB Pro
Well after doing beef ribs yesterday, I decided to even things out and do pork back ribs. That is what I consider a balanced diet. So I fired up the Performer and attached the ribolator for two racks of babybacks. One was rubbed with Plowboy's Yardbird and the other Bone Suckin Rub.
I set up the kettle for indirect by using the charcoal baskets for a mini minion method start. I also bought some fire rope at the local fireplace store to seal the gaps from the Weber Rotisserie for better air and temp control. I put the ribs on at 1 p.m. and the temps held at 230-250 all day with only one adjustment. I had the One Touch set at about 25 percent with the top vent all the way open. I would say temps held at this temp for about 7 hours with no refueling, because I checked the lid about 3 hours after I took the ribs off and the temps still read 220.
I used a couple of foil pouches of apple chips over each charcoal tray and the ribs rotated for about 3 hours and 45 minutes. I sauced them the last 10 minutes with Bone Suckin Sauce. They were perfectly done in that they didn't fall off the bone, but the meat was easy to bite off the bone.
I set up the kettle for indirect by using the charcoal baskets for a mini minion method start. I also bought some fire rope at the local fireplace store to seal the gaps from the Weber Rotisserie for better air and temp control. I put the ribs on at 1 p.m. and the temps held at 230-250 all day with only one adjustment. I had the One Touch set at about 25 percent with the top vent all the way open. I would say temps held at this temp for about 7 hours with no refueling, because I checked the lid about 3 hours after I took the ribs off and the temps still read 220.
I used a couple of foil pouches of apple chips over each charcoal tray and the ribs rotated for about 3 hours and 45 minutes. I sauced them the last 10 minutes with Bone Suckin Sauce. They were perfectly done in that they didn't fall off the bone, but the meat was easy to bite off the bone.
