robert-r
is Blowin Smoke!
I made a rotisserie ring for the 18.5 WSM a few weeks ago & have been itching to give it a whirl.
Had a rack of Baby Backs in the freezer, thawed them, gave them a slather of hot sauce, rubbed with Memphis Dust & a light coat of Habanero Death Dust and back into the fridge for 6 hours. Fired up the 18.5 with a full ring of used & new KBB and 4 big chunks of Apple. MM start. TBS about an hour later. Direct cook. WSM at 300*. Re-rubbed the ribs, put them on the spit & gave them a spin.
Had to take a look:
The temps head steady at 300*. 2 3/4 hours later:
Oh Baby..... You know what I like!
Were these ever good? You betcha!!! No sauce necessary. Nice crust on the outside & tender inside. Bite off the bone. Very spicy.
fwiw - could have easily fit 2 racks on the spit.
Had a rack of Baby Backs in the freezer, thawed them, gave them a slather of hot sauce, rubbed with Memphis Dust & a light coat of Habanero Death Dust and back into the fridge for 6 hours. Fired up the 18.5 with a full ring of used & new KBB and 4 big chunks of Apple. MM start. TBS about an hour later. Direct cook. WSM at 300*. Re-rubbed the ribs, put them on the spit & gave them a spin.
Had to take a look:
The temps head steady at 300*. 2 3/4 hours later:
Oh Baby..... You know what I like!
Were these ever good? You betcha!!! No sauce necessary. Nice crust on the outside & tender inside. Bite off the bone. Very spicy.
fwiw - could have easily fit 2 racks on the spit.
