Skin-on pork ribs on the roti.

[Jules V.]

Never cooked skin on ribs on the rotisserie before so not really sure how it will turn out. Don't want too much smoke flavor from the drippings so i went for indirect heat on both sides of the charcoal basket.

[Jules V.]

Decided to  lower the temperature to 325 and wrap it in foil at 40 minutes mark to see if i can get the inside to be more moist. Will probably remove it for the last 20-30 minutes and crank it back to 425.

[Jules V.]

Done.

[Transit98]

They look delicious


Sent from my iPhone using Weber Kettle Club

[SmokeVide]

From the post title, I thought you were talking about the silver skin. Never seen these before. Were they from a store? They look pretty darned good.

[Jules V.]

From the post title, I thought you were talking about the silver skin. Never seen these before. Were they from a store? They look pretty darned good.

Probably all Asian markets sell pork ribs or belly with the skin on.  Done properly you can get a very flaky and crunchy skin without burning it.

[Travis]

Never heard of a skin on pork rib either. That’s different. So your cooking a little hotter so you get some crackling like texture, but still a tender rib. That’s sounds like a fun cook and looks good.
So what was your thought on how it went?
Nice job and nice work on the dyi charcoal basket/ring.


Sent from my iPhone using Tapatalk