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Joetisserie Ribs

weeshon74
weeshon74 Posts: 14
edited January 2018 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. 

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