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Joetisserie baby backs!

zman51zman51 Posts: 118
edited August 6 in EggHead Forum
Hey all,

After last weekends success of rotisserie brisket https://eggheadforum.com/discussion/1214919/rotisserie-brisket-success-fail-success#latest I decided to do some baby backs this weekend. Really enjoying this new addition.

First up, used one of my favorite rubs after giving the ribs a coating of mustard.





As you can see, I took three slabs and cut them in half in order to mount to joetisserie. Just like brisket, I used my KAB with divider to get the fire toward back of egg. Good ole reliable flame boss dialed in at 300.


Ribs are ready to start. I took the spit and ran it through center of each half slab, forked at each end and I used three skewers to keep middle unforked slabs rotating with rest. Also used cherry wood chunks for this cook.



About half way into cook



Ready to take off at 3.5 hours. I never sauced them during cook.


And ready to eat! Man these were good. I will definitely repeat. Thanks for looking.


Mike
Central Florida

Comments

  • lousubcaplousubcap Posts: 18,282
    You are on a roll.  Great cook right there.  Congrats.
    And nice smoke ring.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • zman51zman51 Posts: 118
    Thanks! Although I can't explain it for sure but each cook on this joetisserie have produced better than normal smoke rings.
    The better half left Friday to hike in Switzerland with her sister so I will spending a lot of time with the egg this next week :)
    Central Florida
  • Dang, looks awesome!
  • smbishopsmbishop Posts: 2,093
    I like how you attached them, perfect way to get two racks on there!  When I tried it, I skewered one length wise..  I love the self basting of this method!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • zman51zman51 Posts: 118
    smbishop said:
    I like how you attached them, perfect way to get two racks on there!  When I tried it, I skewered one length wise..  I love the self basting of this method!
    Thanks, that was actually 3 racks! Definitely going to repeat soon.
    Central Florida
  • lousubcaplousubcap Posts: 18,282
    @zman51 - bonus opportunity with SWMBO across the pond.  No doubt many great experiments and banquets in your near future.  Strike while the iron is hot. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • zman51zman51 Posts: 118
    lousubcap said:
    @zman51 - bonus opportunity with SWMBO across the pond.  No doubt many great experiments and banquets in your near future.  Strike while the iron is hot. 
    Absolutely!

    Central Florida
  • HeavyGHeavyG Posts: 5,583
    I really want to take a handi wipe to the front panel of your FlameBoss. :)

    Nice looking ribs!
    Camped out in the (757/804)
  • zman51zman51 Posts: 118
    HeavyG said:
    I really want to take a handi wipe to the front panel of your FlameBoss. :)

    Nice looking ribs!
    lol!
    Central Florida
  • CanuggheadCanugghead Posts: 6,392
    Great job, who needs Ribolator.  It appears the two end pieces cook as evenly as the middle ones!
    canuckland
  • zman51zman51 Posts: 118
    Great job, who needs Ribolator.  It appears the two end pieces cook as evenly as the middle ones!
    Yes, all slabs were cooked the same. Worked great.
    Central Florida
  • eggnewtoyeggnewtoy Posts: 421
    Fantastic.  Thx for sharing.  Now I can have more company for rib dinner.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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