Let's Talk BBQ
FORUM SPONSORS => A-MAZE-N PRODUCTS => Topic started by: Albert Rivera on December 30, 2013, 07:53:10 PM
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Wish I could remember where/ who I stole this idea from so I could give proper credit.
Rotisserie baby backs smoked with Todd's Amaz'n Tube.
As you can see, the spit was woven every two or three ribs the length of the baby backs.
Used a cheap store bought seasoning on 2/3 of the ribs and only kosher salt and freshly ground peppercorns on the other third.
Recently discovered my wife is allergic to just about any kind of spice; string designates her portion without spices.
(Cliff your little talk about MSG was not lost on us)
(http://i1279.photobucket.com/albums/y533/beto123410/20131230_190733_zpsdca970a1.jpg)
I want to maintain some degree of credibility so I will be careful about what I have just been given.
Tonight these ribs represent to me some of the best of what God gives us.
Folks these ribs are not like anything I have ever had before! ! ! !
The taste was out of this world, the texture had a certain crunchiness to the thin bark and the meat was as moist and more flavorful as I have ever, ever had!
To qualify a bit: DIFFERENT from our traditional bbq ribs.
Here are the pics of how they turned out. (chef's choice snip on last pic)
(http://i1279.photobucket.com/albums/y533/beto123410/20131230_195900_zps3850025b.jpg)
(http://i1279.photobucket.com/albums/y533/beto123410/20131230_200515_zps7998400d.jpg)
(http://i1279.photobucket.com/albums/y533/beto123410/20131230_200455_zps070fb15e.jpg)
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Kewl! Never seen ribs done like that.
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I like it.
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Kewl! Never seen ribs done like it
Me either but what ever works ;D
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Good job Albert. You could thank Don for that tip but it wouldn't be right 'cause I'm sure it wasn't him. Dee
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Oooooeee! That last pic is talkin to me! ;)
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By the way.... 30-40 minute cook.
Control knob at 6:00 o'clock position on my 4-burner charbroil infrared.
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Albert looks very good!!
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Albert looks very good!!
ya, what tommy said.
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They had to taste as good as they looked. Dee
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Well that is a new way to do ribs for me! Looks delicious Albert.
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They do look very good ;D
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Nice Albert!!! Never thought of ribs on a rot. they sure look good though, naked and no sauce is my favorite way. Don
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Different but delicious looking Albert!
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Looks great Albert and cool idea ;)
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I like it. Looks really tasty.
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Very interesting way to do ribs - always like a new way of trying things
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Neat looking ribs Albert! Any left? :P Probably not....I can dream!
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I am going to steal my own thread.
Why do you'all suppose the ribs cooked so quickly?
Here is the temperature sequence:
1) preheated all grates on high
2) turned all burners to 6:00 o'clock when I placed rotisserie on grill.
Ribs done (almost too well) in 30-40 minutes.
Normally my ribs take twice as long if entirely cooked by placing directly on the grates (maybe cook at 4:30 o'clock).
ALL EARS ! ! !
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Maybe, uhmmmmm, well, you see, I don't have a clue ;) ;D
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Nice looking ribs Albert!
If they cooked so fast, you'd have to think the temperature is too high. That's easy to do on the Quantum. Mine gets real hot real fast.
I'd recommend starting at the 6 o'clock position and Pre-heating only as long as it takes to set up the rotisserie. Once you have it started, move 'em to the
4 o'clock position. Also, place a pan of water under the ribs.
An alternative would be to use only the outside burner. I wish I could be there to experiment with you.
Uncle Dee cooks on the Quantum...he might have a tip for you.
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Nice looking ribs Albert!
If they cooked so fast, you'd have to think the temperature is too high. I wish I could be there to experiment with you.
Uncle Dee cooks on the Quantum...he might have a tip for you.
Jaxon, Not that I will always do Ribs this method from now on but they were some mighty fine, tender and moist ribs!
Good enough to deliberately cook for quest... they were extremely good! Different, but good.
Now, the point that I want to make: FAST!... 30-40 minutes !
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So you're saying if we make a quick trip over there we can have ribs for supper?
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They will be ready even if you are half way here!
Next I am going to experiment with regular ribs (these were baby backs).
I am going to get the meat cutter to use his band saw and cut regular ribs length wise so that when placed on rotisserie they clear the grates as they turn.
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I'll give you a call when we're halfway there.