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Joetisserie Ribs

weeshon74weeshon74 Posts: 10
edited January 9 in EggHead Forum
I just got a Joetisserie for my Large BGE and decided to give ribs a shot today. I cooked 3 racks and ran the rod through the center of each 1/2 rack and separated each by wrapping foil around the spit. I ran 4 kabobs through each rack to keep them from moving on the spit. I cooked them just at or slightly under 300 degrees for 3 hours. Tented them with foil for 15 minutes and just sliced them. Rubbed with a 50/50 mix of Bad Byron’s Butt Rub and Brown Sugar. They turned out really good. 


  • WoodchunkWoodchunk Posts: 638
  • stv8rstv8r Posts: 638
    They look so delicious!
  • mEGG_My_DaymEGG_My_Day Posts: 505
    Nice job!!
    Memphis, TN 
  • Strong first post. 

    Looks great. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Have to try this, been looking for more uses of tne joetisserie 
    XL, 2-Lg, Mini, 36" Blackstone (Formerly CM23)
  • Hans61Hans61 Posts: 3,405
    Looks like fun!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Welcome to the forum. Looks like you know what you are doing. Great looking ribs. 
    Snellville, GA

  • eggnewtoyeggnewtoy Posts: 412
    Ribs on the joe are great. Spin ours for 3 hours at 300 and they turn out great.  great way to do multiple racks.  Thx for sharing
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  

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