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Author Topic: Ribs on the Roti  (Read 2095 times)

fedex

  • WKC Ranger
  • Posts: 1142
Ribs on the Roti
« on: August 09, 2017, 04:04:26 PM »
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

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  • Posts: 3458
Re: Ribs on the Roti
« Reply #1 on: August 09, 2017, 04:30:46 PM »
Bob, that looks great!

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Davescprktl

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  • Posts: 1999
Re: Ribs on the Roti
« Reply #2 on: August 09, 2017, 05:09:53 PM »
Looks tasty!  Interesting method.
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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Ribs on the Roti
« Reply #3 on: August 09, 2017, 05:16:01 PM »
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

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Re: Ribs on the Roti
« Reply #4 on: August 09, 2017, 05:27:20 PM »
Those look delicious! Great way to get them done quickly.


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iCARRY

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  • Posts: 1113
Re: Ribs on the Roti
« Reply #5 on: August 09, 2017, 05:39:21 PM »
Yeah I am going to have to try that. Also have to try them in a basket.


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Travis

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  • Posts: 6537
Re: Ribs on the Roti
« Reply #6 on: August 09, 2017, 05:59:19 PM »
Got to try this. Looks great!


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MikeRocksTheRed

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  • Posts: 3329
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Re: Ribs on the Roti
« Reply #7 on: August 10, 2017, 08:31:57 AM »
Looks awesome.  Did you have to use a rub with little to no sugar?
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Yendor

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  • Posts: 125
Re: Ribs on the Roti
« Reply #8 on: August 10, 2017, 10:16:46 AM »
Looks great, I need to do this myself.
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fedex

  • WKC Ranger
  • Posts: 1142
Re: Ribs on the Roti
« Reply #9 on: August 10, 2017, 01:17:21 PM »
Quote from: MikeRocksTheRed on August 10, 2017, 08:31:57 AM
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

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Re: Ribs on the Roti
« Reply #10 on: August 10, 2017, 01:55:31 PM »
Quote from: fedex on August 10, 2017, 01:17:21 PM
Quote from: MikeRocksTheRed on August 10, 2017, 08:31:57 AM
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.

Sent from my XT1585 using Weber Kettle Club mobile app

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
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HoosierKettle

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Re: Ribs on the Roti
« Reply #11 on: August 10, 2017, 02:07:15 PM »
I've never had any problem using normal sweet rubs on hot and fast.


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HoosierKettle

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Re: Ribs on the Roti
« Reply #12 on: August 10, 2017, 02:09:33 PM »
However, roti is more direct heat than my normal indirect.


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Big Dawg

  • WKC Ranger
  • Posts: 1258
Re: Ribs on the Roti
« Reply #13 on: August 10, 2017, 02:51:23 PM »
Never saw that method before @fedex, but the sure look good ! ! !

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







BD
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Yuminator

  • Smokey Joe
  • Posts: 74
Re: Ribs on the Roti
« Reply #14 on: August 13, 2017, 07:22:07 PM »
Been wanting to try roti ribs and those look sooooo awesome!  Thanks for the great photos - I can almost taste all that crispity goodness.
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