Ribs on the weber rotisserie

[Anne M.]

I hope this is in the correct section of the forum....

I recently bought a rotisserie attachment for my weber 47 cm (18").
That weber is a very old one that I managed to repair, but that's another story.

Anyway, I have done a chicken on it once before and I thought I should broaden my horizon, so I tried some ribs.
There was a lot of meat on the ribs, but not in between the ribs, so I couldn't weave the ribs around the spit.
I did manage to get the on though:

Spit fitted and off we go:

Half way in:
(if you look carefully, you will see that I had to stop at some point in time and tie the ribs to the spit with some butcher twine)

And then time for some basting with a mixture of sweet soy, black bean paste, lime juice and chili

And done and sliced:

They turned out good, the marinade/baste is definitely a keeper.
I would have liked them a bit more crispy, so next time I will do the last 15 minutes or so over direct fire (without a drip tray).

 

[ChuckO]

They turned out good, the marinade/baste is definitely a keeper. I would have liked them a bit more crispy, so next time I will do the last 15 minutes or so over direct fire (without a drip tray).

Ribs look great Anne. I like my ribs with a little crust on them, and you're right, give them a few minutes direct and you get "crispy" / "crusty" ribs

 

[Barb D]

Anne, you did an outstanding job. They look real delicious and like Chuck said give them a few more minutes direct and you'll be spot on.

 

[Cliff Bartlett]

Where there's a will, there's a way! Nice job with those ribs Anne. That basting sauce sounds really good.

 

[Len Dennis]

Way to go to get a nice even crust. Looks tasty