Ribs on the rotisserie


 
That 's too bad Jim, like you said they looked good. Now that I have a decent roti I was going to give that method a try. Any ideas on what went wrong? I know you've done those that way before.
 
Well, at least the beer was good!

I did rotisserie back ribs a few years ago and they turned out pretty good, but I was grilling rather than smoking so the temperature was higher. Jim, how did you do yours? (For some reason I can't get the videos to play.)

RotissBackRibs20111023_4.jpg
 
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Yes, Tim, the Shine On ale was outstanding...
Brad, these where done on the WSM with no water pan and lots of coal...
the heat was over 350ºF

my video is uploaded to youtube then transferred here.
 
OK, got the videos to work. The ribs were lookin' good until you, um, lost track of time.;) How much elapsed between them?

When I get bit like that a football game on TV is often involved...
 
Brad Olson said:
The ribs were lookin' good until you, um, lost track of time.;) How much elapsed between them?
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time, Brad? don't you mean bottles?
That 2nd video I posted.... the 29 second one.... the ribs shoulda been removed then.
I probably removed them about 30 minutes later.

in my reckless and self-educated opinion... rotisserie ribs over heat that high should be on no longer than 2 hours.
when you walk away near the finish line, return often and soon.
I screwed up 25 bucks of fine pork spare ribs.
and I hope it's the last time I do.
 
Brad Olson said:
You might start by pricing airplane tickets to Wisconsin...if you find it in California I'd be real skeptical of the quality!;)
Click to expand...
yeah, lately, many of the Wisconsin Micros are not available across the states lines... not sure if Central Waters Brewing is one of them.
Anyway, Thanks to everyone for your condolences :(
 
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