Roti ribs and scotch eggs

Everything looks perfect. That's a nice tub for seasoning meat, where did you get that.
 
Ribs

Hi Nice looking ribs!! Any taste difference then when they are smoked?
Question with the rotisserie is there any way to do 2 racks of ribs?
Thanks DanB
 
Evil-g said:
Everything looks perfect. That's a nice tub for seasoning meat, where did you get that.
Click to expand...
I bought the tub from a local bbq supplier. It's actually a pizza proofer box but works great for seasoning meats.

DanB said:
Hi Nice looking ribs!! Any taste difference then when they are smoked?
Question with the rotisserie is there any way to do 2 racks of ribs?
Thanks DanB
Click to expand...

Not a whole lot of difference. Maybe a better crust to the bark.
You could probably put the membrane side back to back on the roti and do two racks.
 
DanB said:
Hi Nice looking ribs!! Any taste difference then when they are smoked?
Question with the rotisserie is there any way to do 2 racks of ribs?
Thanks DanB
Click to expand...

With the Octoforks ™ system you can cook 5 full racks on a 22.5" ...also at a much higher heat if desired because of the way the profile of the ribs are on the spit. Sugary rubs, also self baste better...no worries of burning either.


Similar to this but these are 1/2 racks done in the mini WSM 18.5" They expand or contract to fit the food being cooked.

 
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