Rotisserie ribs

[Bob Bailey]

Sorry but no pics. Cooked a slab of Farmer John spares today on the new kettle roti. Just trimmed them, applied some SPOG and spun them up over Pecan briquettes banked on 1 side at about 325. Took about 2 1/2 hours and they were tasty, juicy and delicious. Perfect bite and no need for sauce. This is going to become a habit around here.

 

[Rich Dahl]

I have never spun a rack of ribs, but I think that's going to change...As soon as it gets a lot warmer around here.

 

[Tom Raveret]

I love doing these!! I used to get a seasoning at Harry and Davids called Hot rocks that were awesome on rotisserie ribs and really accentuated the flavor of the pork I would also sometimes drizzle a little olive oil mixed with some fresh squeezed lemon on them when they were cooking I usually do a rack of baby backs for this and only run them an hour or so... they are a little more chewy that way but the flavor is fantastic.

I cant find the hot rocks anymore and just kosher salt and medium grind pepper them I think in one of the Weber cookbooks Jamie Purviance covered this as well.