COS
is one Smokin' Farker
My daughter been asking for ribs for dinner lately. I normally don't do ribs after work due to time constraints, who wants to eat dinner at 9:00pm? I seen fwismoker do ribs on the rotti so figured I would give it a try. Food also gets done a little faster on the rotti. Found a unfrozen rack of loin backs on the way back home and was in business. Just did a simple Frank's hot sauce slather and rubbed with killer hogs rub. Cut the rack in half to put on the spit, sorry fwismoker sort of took your octoforks concept and made it work with my setup. I also used your idea to elevate the lid with a couple of splits.
Here's the ribs on the spit, just put on
An hour into the cook
And just about done, you can see the pig honey mixed in with the rendering fat. There was no spritzing involved up to this point, just self basting.
Ribs were done a little over 1.5hrs. Temps stayed about 325-350. They could've been left on slightly longer. The meat had a little more pull from the bone than I like. It was the first time doing ribs this way, a little learning experience.
Yeah sorry no sliced pics.
Here's the ribs on the spit, just put on
An hour into the cook
And just about done, you can see the pig honey mixed in with the rendering fat. There was no spritzing involved up to this point, just self basting.
Ribs were done a little over 1.5hrs. Temps stayed about 325-350. They could've been left on slightly longer. The meat had a little more pull from the bone than I like. It was the first time doing ribs this way, a little learning experience.
Yeah sorry no sliced pics.
