225F for pork ribs is the magic number !

[Jason TQ]

Wish I could thank this comment 100 times! I personally like 275 for just about everything but I have a friend who swears brisket is best at 225 and ribs are best when wrapped in foil (3-2-1 method), ect. We don't argue, he knows what he likes, I know what I like.

To the OP, I appreciate you sharing what YOU like to do. I may not use the information for myself, but there are thousands of people who visit this site every day and one of those folks may just think you gave them the exact piece of information they needed! :thumb:

Phil once told me a saying that was common a while back here on the forum. "There's no one way!" I think we need to get back to that motto here.....:biggrin1:

Thanks. It's true though. I genuinely believe what I said and sometimes folks think it directly references them (which again, I cannot control). I am actually a hot guy at home, but still at comps I love the ribs 225 produces on my backwoods chubby.

There are folks that state their way and love it to their very core, but they also accept and promote others learning at other temps. Then there are those that don't. Might make me sound like on a high horse, but oh well :caked:.

Jason you should never use the word boil when talking BBQ :shocked: Just sayin :wink:

I actually have a boiling ribs/meat video planned where I then smoke it and do other things to it just for fun. Will probably do that soon at the new place.

 

[dadsr4]

Hahaha dadsr4 hydration is key!

You are DEAD WRONG. Water is for hydration, Beer is for the palate.
This is where the "lite beer" people are so wrong.

 

[Inthewoods]

...
Vertical rotisserie?
...Must know more.

-D

 

[Fwismoker]

...
Vertical rotisserie?
...Must know more.

-D

PM'd you.

 

[16Adams]

I've never done it, no desire to do it- and never will. But a younger buck or doe who drinks tea or water may want to try. Google "18 hour 180 degree BBQ". I've known folks that own Q joints that used this temp and time. That and green hickory for smoke. But they had employees and food managers on staggered shifts to smoke. It was really good. I've got a cooker I "might" under ideal conditions do that. But I don't want to. It doesn't sound like fun, it sounds like work.

 

[dadsr4]

...
Vertical rotisserie?
...Must know more.

-D

Lots of the sideways pictures posted are from from smart phones.
There is this thread.
DIY drum vertical gyro/al pastor/shawarma/doner kebab
http://www.bbq-brethren.com/forum/showthread.php?t=231563

 

[Fwismoker]

Lots of the sideways pictures posted are from from smart phones.
There is this thread.
DIY drum vertical gyro/al pastor/shawarma/doner kebab
http://www.bbq-brethren.com/forum/showthread.php?t=231563

No he's referring to my way of vertically rotisserie meats on a horizontal spit rod.

 

[dadsr4]

No he's referring to my way of vertically rotisserie meats on a horizontal spit rod.

You cook diagonally?

 

[Fwismoker]

You cook diagonally?

Yes, part of my system I cook meats vertically to a horizontally disposed spit. Just like the pork loin tonight. If wanted 5-6 loins could have fit on the spit rod...or ribs etc..

 

[Jason TQ]

Yes, part of my system I cook meats vertically to a horizontally disposed spit. Just like the pork loin tonight. If wanted 5-6 loins could have fit on the spit rod...or ribs etc..

How is this different than most vertical rotisseries? I do understand the multi spit setup. But what is different than a normal horizontal rotisserie rotating over a fire that cooks vertically? I always like learning new things.

 

[Fwismoker]

How is this different than most vertical rotisseries? I do understand the multi spit setup. But what is different than a normal horizontal rotisserie rotating over a fire that cooks vertically? I always like learning new things.

I'm sure it will make more sense to you when It all comes out. Definitely don't want to hijack this thread.

 

[Jason TQ]

I'm sure it will make more sense to you when It all comes out. Definitely don't want to hijack this thread.

I hear ya, but aren't most rotisseries cooked over an fire that is at the bottom and heats "vertically"? What is different about yours? Does the horizontal rotation action in yours rotate in a different manner? Sounds like a pretty new cool thing. Just wondering.

 

[Fwismoker]

I hear ya, but aren't most rotisseries cooked over an fire that is at the bottom and heats "vertically"? What is different about yours? Does the horizontal rotation action in yours rotate in a different manner? Sounds like a pretty new cool thing. Just wondering.

Enrico please forgive the hijack...I tried.

Jason, I think you may misunderstand. Vertically to a horizontal spit in this example means just that. Here's an example. Just replace the concept with ribs. Sure you can rotisserie multi multi times more at once but it's so much more than that....but that's all saved for another day for discussion if you'd like. I'm sure Enrico doesn't like the hijacks. :focus:

 

[Jason TQ]

Enrico please forgive the hijack...I tried.

Jason, I think you may misunderstand. Vertically to a horizontal spit in this example means just that. Here's an example. Just replace the concept with ribs. Sure you can rotisserie multi multi times more at once but it's so much more than that....but that's all saved for another day for discussion if you'd like. I'm sure Enrico doesn't like the hijacks. :hijack:

Right and this looks like a normal rotisserie over a fire. So what is different about your invention or technique?

 

[Fwismoker]

Right and this looks like a normal rotisserie over a fire. So what is different about your invention or technique?

The meat goes completely opposite but never mind. Just be patient and I'm sure the light will go on later.

 

[Jason TQ]

Never mind :roll:

I get you don't want to continue but you said in this thread....

"LOL, I suppose I have no choice. Yes I've cooked mine pretty dang hot on the roti (w/ an invention of mine) over a live fire many a time with temps jumping off the charts. Never any burning and quite juicy and tasty. I'm certainly not going to apologize for how good it can be cooked hot (or low and slow) That's the beauty of it... it doesn't matter what temp or grill they use, The ribs will turn out incredible via using my vertical rotisserie method.
"

So what is you vertical rotisserie method and how does it differ from others? And what is the invention and how does that differ? I saw that thread with the cheese loin. Will you reply if I post there? I'm genuinely inquiring.

 

[Jason TQ]

The meat goes completely opposite but never mind. Just be patient and I'm sure the light will go on later.

So it goes long end over long end?

 

[Roguejim]

I think by vertical, Fwis is speaking of the meat spinning end over end, where several loins could be stacked side by side, rather than the loin being skewered from end to end along its axis. Not being a roti guy, yet, I don't know that a typical roti can accommodate a pork loin skewered the way that Fwis is showing here, let alone several in a row. Now, how that pork loin is actually being carried by the rod, and not just hanging in a stationary position while the rod spins inside it, is a question for Fwis to answer. Clearly, something is not being shown in the photo.

 

[bbqwizard]

I'm a fan of the 235-275 range.

 

[dadsr4]

I'm a fan of the 235-275 range.

I'm partial to the above 5.5 ABV range.