Added rotisserie cooking to the 26er. Whole chickens were on sale & was going to do several, but the store was sold out.
So I bought a rack of fresh spare ribs (also on sale) as consolation.
It was 110* in the shade yesterday afternoon, so cooking outside in the evening made sense.
& provided justification to try my new toy.
Spares slathered with a habenero hot sauce, rubbed with Oakridge BBQ's "Dominator" & "Habanero Death Dust". Ready to spin. A couple of reds in foil for sides.
Used Stubbs for heat & cherry for smoke.
Made some coleslaw while the ribs were cooking.
The XL & rotisserie doing it at 300*.
Sauced at the 2 1/4 hour mark with Rufus Teague "Honey Sweet" & ready to pull 15 minutes later.
Rested briefly & then sliced.
Time To Eat!
The ribs were good - tender & juicy. Very happy with them & the rotisserie setup.
Was teasing my wife about doing a small pig. The spit is certainly up to the task.
Topic: Go Big or Go Home ? (Read 1312 times)
