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Old 09-23-2005, 05:24 PM   #1
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Cooking ribs on a rotisserie?

Anyone have a good recipe or cooking suggestions for spare ribs slow cooked on a rotisserie in a gas grill? I figure the fats will baste the meat longer and you wouldn't have to lift the lid to turn the slab over.

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Old 09-23-2005, 06:34 PM   #2
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One sauce I brushed on them when pretty much done was a combination of orange marmalade, lime juice, horseradish, and I think hot chili paste. I didn't do this on all of them because I was afraid we wouldn't want them all to be kind of sweet.

This is also a good finishing sauce and recipe.

1 c Catsup
1/4 c Apple juice/cider
1/4 c Apple cider vinegar
1/4 c Soy sauce
3/4 ts Garlic powder
3/4 ts White pepper
1/3 c Grated, peeled apple
1/4 c Grated onion
2 ts Grated green pepper

Bring to a boil. Reduce heat and simmer 15 minutes. Baste with about 1/2 cup of apple juice while cooking. Add sauce last 15 minutes. I'm always amazed what a great flavor apple juice gives bbq and ribs. My water pan always has apple juice in it versus water.
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Old 09-23-2005, 11:23 PM   #3
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I recommend you check to make sure you can keep the gril temp low enough with the lid closed to do the ribs low and slow. You should be cooking around 225 F. My Weber won't maintain a temp that low unless I leave the lid propped open. Then you can't really smoke in there because the smoke escapes.
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Old 09-28-2005, 01:43 PM   #4
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Andy, I can prop the hood open an inch or two and still accumulate smoke. The rotisserie is high enough to remain in the smoke. I figure on keeping them over the heat for about 2 hours. I also planned on using some hickory chips for smoking. Gonna do this for din din tonight.
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Old 09-28-2005, 01:48 PM   #5
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Great! Let us know how it works out.
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Old 09-28-2005, 02:01 PM   #6
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At what temp do you plan on cooking them at? Don't think they will be done or tender in 2 hours.
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Old 09-28-2005, 02:35 PM   #7
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I went to the same "school" as Raine - I smoked mine for 5 hours and they actually could have used 6. They were the really big beef ribs. If you can get a hold of Hickory chunks (I buy mine at Lowe's or Home Depot) and sometimes the grocery store they have a much better flavor than the chips. I soak mine in some apple juice too. At 2 hours they are still going to be very tough.
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Old 09-28-2005, 03:41 PM   #8
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I also echo using wood chunks to chips. Wood pellets are a good alternative to chips as well.
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Old 09-28-2005, 06:34 PM   #9
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I did decide to use chunks instead of chips. The grill is smoking away as I type. It The ribs have been on for about 2 1/2 hours and the meat is just now starting to pull away from the bones. It smells fantastic! I soaked my chunks in beer. One for the chunks and one for me

I figure I'll give them another hour and peek in.

Any suggestions for a side or two instead of baked beans or corn?
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Old 09-28-2005, 06:35 PM   #10
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Oh, and it's raining out so that helps keep the grill temp down. Right now it's hovering around 150 to 175.
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