Best Ribs Yet

[MarkB1]

I did a St. Louis cut in my GMG Daniel Boone with the rotisserie I had installed set at 225 degrees. I also used The Meatstick to monitor the internal temperature. I used the Memphis Dust with 1/2 bottle of Grill Mates Honey Hickory that I held in the refrigerator for two hours. After 3 hours 48 minutes the ribs reached 203 degrees so I pulled the ribs. The advantage of the rotisserie is that it is self basting. I only spritzed one time abut 1/2 way through with 50/50 mix of apple juice and apple cider vinegar. It looks fabulous, has the smoke ring, the meat is very tender and the bones come clean but the meat does not just fall off (I know because I tried). Look at the photos and drool.

[bardsleyque]

Yum !!!! Droooll!!!

[Jfrosty27]

Oh man. Those look absolutely perfect. I need to go get some ribs tomorrow. Been a while since I did any. You have inspired me.

[klflowers]

[tiewunon]

Never done Rotis ribs on a pellet grill, however am a frequent flyer with rotis ribs on my kettle, HB and PK grill with the Carson Rodizio. Rotis ribs are a favorite around here.
BTW very nice looking ribs. Wished I had a few bones here.

[Panhead John]

tiewunon I haven’t done rotisserie ribs on my 22” kettle before. I am now. Did you use the basket like he did? Or something else? Also what method did you use for the coal distribution? SnS, baskets or banked to one side? Thanks for any advice.

[tiewunon]

@PanheadJohn no I used the ribbon candy looking method as depicted in Joetee picture. I have used both Raichlens recipes. I do have one of those baskets but mine might be 10-12". Not big. I have threaded on 2 racks on one spit rod no issue.

[MarkB1]

I have 10 racks in the freezer for whenever, lol.

[BFlynn]

Looks good!!

I haven't done ribs since October. I have rib envy
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[bbqLuv]

Look very tasty, PBR tasty.
Only one rack, I noticed. But then I can only eat one at a time.
Like the idea of self-basting. What else have you cooked on your GMG Daniel Boone with the rotisserie?

[MarkB1]

It's just me so one rack. I lost my wife last year so now I'm cooking for one. I've done a nice whole chicken, pulled pork, and the ribs. All came out just great.

[Panhead John]

MarkB1 Damn man! Why did you post that? Now I’m gonna have to get me ANOTHER accessory for my rotisserie. Can you tell us what basket that is you’re using to hold the ribs on the spit? And they do look great!

[ofelles]

I was wondering why a rotisserie on a pellet cooker, but you answered that one. Looking very delicious for sure.

[Joetee]

Here's another option.

[Panhead John]

Good idea!

[Troutman]

Is that considered the "snake" method :’)

[MarkB1]

Look very tasty, PBR tasty.
Only one rack, I noticed. But then I can only eat one at a time.
Like the idea of self-basting. What else have you cooked on your GMG Daniel Boone with the rotisserie?

I picked up the basket on ebay for $19.99 (free ship). It;s the only 17" basket I've found.

https://www.ebay.com/itm/Grillmark-01567-Rotisserie-Flat-Basket-Non-Stick-FREE-SHIPPING/283559017998?epid=13005022418&hash=item42056f3e0e:g:V~wAAOSwLVNdOJf8

[Panhead John]

Thanks! Gotta get one soon.

[Whiskeyman53]

Fantastic looking, you may have changed my meal plans for the upcoming week.

[MarkB1]

Look very tasty, PBR tasty.
Only one rack, I noticed. But then I can only eat one at a time.
Like the idea of self-basting. What else have you cooked on your GMG Daniel Boone with the rotisserie?

Here are some photos of the pulled pork and the chicken. The 3 pound chunk of pork(BOGO Free) is just right for me without too much meat.

[Panhead John]

Good job sir! All of that looks great! You might have just boosted rotisserie kit sales across the U.S. by 20%. Going to get me a pork shoulder tomorrow.

[bbqLuv]

well done, You Done Good!

[David John]

OMG! It looks so tempting and delicious.