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.
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Club Member
- Mar 2020
- 3245
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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.
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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.
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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.
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@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.
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Club Member
- Aug 2020
- 5287
- Houston, Texas
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Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
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!Last edited by Panhead John; January 2, 2021, 12:09 PM.
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Club Member
- Jun 2018
- 4653
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
I was wondering why a rotisserie on a pellet cooker, but you answered that one. Looking very delicious for sure.
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Club Member
- Nov 2020
- 43
- Milton, Delaware
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GMG Daniel Boone with GMG rotisserie added, Sears gas grill with Grillgrates,Thermapen MK4 (best thing I bought)
Originally posted by bbqLuv View PostLook 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?
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Club Member
- May 2020
- 1113
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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Club Member
- Nov 2020
- 43
- Milton, Delaware
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GMG Daniel Boone with GMG rotisserie added, Sears gas grill with Grillgrates,Thermapen MK4 (best thing I bought)
Originally posted by bbqLuv View PostLook 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?
Last edited by MarkB1; January 2, 2021, 03:15 PM.
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