I loaded up the WSM with 2 pork butts for an upcoming ski trip next weekend, and had a rack of baby backs in the freezer, so decided to cook those for dinner while I was tending the smoker. I love doing ribs on the rotisserie. If you haven't tried it, give it a ride! I did two snakes on each side of the 'cado with 2 small chunks of pecan.
Here are some pics of the pork butts on the WSM on the new cart. The wood base held up just fine with a full load of butts and charcoal.
The avocado gearing up for some action
Ribbos added to the rotis. Only salt, pepper, and garlic powder as a rub. Nice and simple.
Ribs done after 4 hours or so at 250-275 degrees
Plated with some homemade au gratin potatoes
I didn't take any pics of the pulled pork cause I was drinking and forgot DOH! But they turned out awesome. After I pulled it, I bagged it and put it straight in the freezer for next weekend. The ribs were super good too! Like I said, if you haven't tried ribs on a rotisserie try it out. You won't be disappointed.
Cheers!