Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Joetisserie baby backs!
zman51
Posts: 133
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
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
-
You are on a roll. Great cook right there. Congrats.And nice smoke ring.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
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 weekCentral Florida -
Dang, looks awesome!
-
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 - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
-
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!Central Florida
-
@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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I really want to take a handi wipe to the front panel of your FlameBoss.Nice looking ribs!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
-
HeavyG said:I really want to take a handi wipe to the front panel of your FlameBoss.Nice looking ribs!Central Florida
-
Great job, who needs Ribolator. It appears the two end pieces cook as evenly as the middle ones!canuckland
-
Canugghead said:Great job, who needs Ribolator. It appears the two end pieces cook as evenly as the middle ones!Central Florida
-
Fantastic. Thx for sharing. Now I can have more company for rib dinner.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum