Eric Van De Vens Blog

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Rotisserie Ribs

I have always enjoyed a good rack of ribs. I have cooked them several ways and some of those other methods will be on the blog shortly. In the meantime, here are rotisserie ribs.

The first thing I do is add some dry rub. The McCormick Pork Rub is pretty good. There are other rubs out there, but most have the same ingredients. I liberally sprinkle the rub on all areas of the ribs. I then wrap them in Saran Wrap and put them in the refrigerator overnight.

I also take one chunk of hickory wood and soak it in water overnight. There is a raging debate as to how much water is absorbed, to soak or not to soak, etc. As a matter of personal preference, I prefer to soak the wood for this recipe and for smoking. In the picture below, you will see a bunch of wood chips. My grill has a “smoking tray”, which after using it once, I determined that it was not an effective method and now, use the soaked chunk of wood method.

Now that they are ready, I weave the spit rod in between every three ribs. I then add the clamps and place the whole assembly on the grill. Next, I add the chunk of soaked wood wrapped in heavy duty aluminum foil on top of one burner, in this case, the far left burner.

I also have an old cookie sheet that I use for specific things. One is to cook chicken wings on and another is a drip pan for rotisserie cooking.I place the pan under the ribs and add as much water as the pan will hold.

I turn the one burner on high for 1/2 half hour to get the wood smoking. I also flip the switch on the rotisserie motor and now, everything is cooking. You have to know how your grill heats when using this method. I know that with one burner on, my grill will only get to 350 degrees, which is probably the limit for this method.

After a half an hour, I turn the burner down to low, which yields a temperature of 225 degrees. I now let the ribs cook for 2 or 3 hours checking the temperature every so often and the water level in the drip pan.

During the cooking process, it may be necessary to quench your thirst!

After three hours, the ribs are usually starting to break away from the bones. Now is when you add the sauce..or…some purists won’t! 🙂

After cooking for another hour, you are ready to eat. The ribs should pull off the bone with little resistance. If they do not, keep cooking! There is nothing worse than having to gnaw your way through tough ribs!

This particular meal had a few sides. Buschs Grillin beans that have been “enhanced” , cole slaw, and corn on the cob.
I soak the corn in its husk for a few hours and then wrap it in aluminum foil. After you turn the temperature down to 225 degrees is when you add the corn. I add it to the warming rack that is partially hidden in the pictures. If you do not have a warming rack, you can place the corn on the cookie sheet lengthwise so it is not in the water.The corn should “pop” when you eat it and will absorb some of the rib and wood flavor.

Here is everything all plated up!

If you cook your ribs using this method, I am sure you will be happy with the results.

Special thanks to the gang over at the BBQSource for this method!

http://www.bbqsource-forums.com/

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August 27, 2010 - Posted by | Food, Pork, The Ducane 4400 | , , ,

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