Ribs on the Roti

[fedex]

I've been wanting to try this for a long time saw it on Project Smoke (Steve Raichlen).  Video looks good on the phone not sure what will happen on a laptop.  If you have a Rotisserie you need to try this.  Used Royal Oak briquettes and Pecan.  Temps were between 325°-350°.  Took about an hour 45. 







Thanks for looking.

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[jcnaz]

Bob, that looks great!

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[Davescprktl]

Looks tasty!  Interesting method.

[HoosierKettle]

I did them once and they were good but I over cooked them. Chef error. I've been meaning to do it again because this method can literally crank out ribs in no time. Those look great.


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[mhiszem]

Those look delicious! Great way to get them done quickly.


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[iCARRY]

Yeah I am going to have to try that. Also have to try them in a basket.


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[Travis]

Got to try this. Looks great!


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[MikeRocksTheRed]

Looks awesome.  Did you have to use a rub with little to no sugar?

[Yendor]

Looks great, I need to do this myself.

[fedex]

Looks awesome.  Did you have to use a rub with little to no sugar?

Just salt and pepper.  A hint of a hammy taste.  I was nervous that my homemade run ( mostly sugar ) would burn.

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[MikeRocksTheRed]

Looks awesome.  Did you have to use a rub with little to no sugar?

Just salt and pepper.  A hint of a hammy taste.  I was nervous that my homemade run ( mostly sugar ) would burn.

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Thanks.  I know most people leave out sugar for hot and fast so I figured you did the same.  It will take a major redo of my rub that is about 45% brown sugar!  LOL

[HoosierKettle]

I've never had any problem using normal sweet rubs on hot and fast.


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[HoosierKettle]

However, roti is more direct heat than my normal indirect.


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[Big Dawg]

Never saw that method before @fedex, but the sure look good ! ! !

I was thinking you were going to show us one of these:

BD

[Yuminator]

Been wanting to try roti ribs and those look sooooo awesome!  Thanks for the great photos - I can almost taste all that crispity goodness.