Rotisserie Ribs & Grilled Pineapple


 
Robert-R

Robert-R

TVWBB Diamond Member
Baby Backs were on sale for $2.77/Lb & a fresh Pineapple was $1.98 at the local Sprouts. What's not to like?

BBs slathered with Yucatan Sunshine, heavy rubbed with Memphis Dust & a light coat of OakRidge Habenero Death Dust.
Onto the 14.5 WSM over a full ring of KBB & 4 chunks of cherry.

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Cooked around 300* for 2 1/2 hours. Sauced with some Rufus Teague and given another 10 minutes.

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Grilled some fresh pineapple.

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After a tented 10 minute rest, carved off a few bones.

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Plate with some mushroom & green bean risotto. Time to eat!!!

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Wifey sez: "Oh Baby... You KNOW What I Like!"
 
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I like those Baby backs on rotisserie, It´s a great idea.
Last Saturday I grilled ribs and pineapple also.
 
Robert, your platted shot looks fantastic. The combo of the spinning BBs and grilling pineapple have got me ready to fire up the Performer. Thanks for sharing.

Bill
 
Great looking ribs & plate Robert. I have never tried ribs on my rotisserie but I am going to have to give it a spin now (see what I did there?). There is nothing finer than grilled pineapple IMHO. Thanks for sharing.

Regards,

John
 
That's some serious good eats Robert. Excellent method on the ribs, I might have to give that a go
 
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