Camping - Rotisserie Ribs, 421 over open fire

jdMyers

2 slabs un-trimmed spare ribs. Technically 421 method.  Skinned and seasoned, Smoked Over live fire of random wood.  Slow Rotisserie for about 4 - 4.5 hours.  Spritzed with I can't believe it's not butta spray randomly.  Foiled for about 1.2 hours, sauced with apple sauced mixed bbq sauce.  Same foil 30-40 min.  Had fun.  Juicy like a brisket....

Rain weekend.

 

johnmitchell

Cool post and fantastic looking rib result 👏👏

Stormbringer

Out-freaking-standing.

tcampbell

Nice

wwinnc

Wow!  Will try the apple sauce/bbq sauce trick. Thanks!

Thatgrimguy

Way to go!! I've never pulled ribs that juicy off my santa maria!!!

Tspud1

nice cook, 

lkapigian

Great looking ribs, awesome cook 

jdMyers

Thanks.  I try all sorts of blends.  Any kind of jelly in a saucepan melted with bbq sauce.  I've baked apples with cinnamon and blended them to reduce down to mix with bbq sauce.   Peach or blackberry is a favorite.  Just have to strain blackberrys. 

For some reason people like us just can't throw a burger on the grill and eat it.   Oh no no no, we have to spritz olive oil and unsalted butter In a fancy sprayer to get the perfectly toasted bun.   Anyone else use Tweezers to place poppy seeds on their Hawaiian hot dog buns?   🌭   just kidding.  I appreciate the comments tho.

Jd

dbCooper

Very nice all the way around, thanks for sharing.

shtgunal3

What an awesome cook!

lousubcap

Way to call and execute the audible right there.  Great cook and as awalys magazine quality photos.  Nailed 'em is selling 'em short.

jdMyers

To maintain sanity stare at this video.  Cause this is how it looked for me all day.


https://youtu.be/-W4Uhz3nOWg