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Rotisserie CSRs

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Post Tue Mar 05, 2013 11:14 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7504
Location: Stoughton, WI
I had a package of country style ribs to cook so I started by making a simple rub and seasoning them Saturday afternoon.
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Sunday afternoon I cut up some broccoli and mushrooms, and tossed the pieces with some olive oil, salt, and pepper. When I do this it helps to oil the mushrooms before adding the broccoli, and then after the mushrooms have absorbed the oil add some more along with the rest of the ingredients.
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The ribs had to be skewered crossways because of the bones.
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Because of the orientation of the ribs I felt that the thicker centers might not cook well with indirect heat, and since the spit is farther from the fire than the regular grate I decided to borrow from the Santa Maria method of grilling tri-tip and use a direct fire. I added an oak branch for smoke flavor and the ribs got really dark.
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The results were kind of hit-or-miss as the 2 smaller ribs wound up being a bit overdone; uniform pieces of meat would've been a better choice. Fortunately larger ribs were moist with good flavor and we did have enough for the 2 of us, and the vegetables turned out well. Can't win 'em all!
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Post Sat Mar 09, 2013 6:44 am
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
I just luv char ribs! Why I'd gobble them babies down in a turkey's heartbeat, Brad. I also like your cooking approach-- neat idea!
Got beer???


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