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Joetisserie Ribs
weeshon74
Posts: 14
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. 
Comments
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Winner
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They look so delicious!
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Strong first post.
Looks great."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Have to try this, been looking for more uses of tne joetisserieXL, 2-Lg, Mini, 36" Blackstone (Formerly CM23)
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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
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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 sharingBGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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awesome looking ribs and way to think outside the box. i am going to try this. were the ribs tough at all?
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You had me at RIBS!!! Gonna have to try this!!
Kirkland, TN2 LBGE, 1 MM -
@greg70 They were not tough at all. Probably some of the best ones I’ve done! @The_Stache let me know how they turn out! I’m spinning some more tomorrow.
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Welcome and those look great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
weeshon74 said:I just got a Joetisserie for my Large BGE and decided to give ribs a shot today.
I just tried a rack, mounted on the spit as shown above. They were delicious, but it seemed the ends were a bit more done than the middle of the ribs. Next time, I was thinking of cutting apart each rib, then putting in a basket on the Joetisserie. Anyone tried doing them that way?
Raleigh, NC
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