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Dorlen S
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Dorlen S
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Rack of Baby back ribs on the rotisserie of my Nexgrill. Rub recipe
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Thanks for the post with great pics, Darren. The finished ribs look
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available upon request but it is downstairs in the kitchen so I can get
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great. dhanks for the contribution to the forum.
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it later.
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dhanks again. I'm glad others enjoy the photos. I'm wondering if I'm
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Baby back ribs on rotisserie (the only drawback is the handle and/or the
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going to get the nickname of "Grill Porn King" or something though. Not
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motor extend over the side burner so it can't really be used during
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that it is a bad thing, just out of context would be weird.
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rotisserie but my kitchen is 6 ft away so I'm not worried). Ribs at 0
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Was the total cooking time just 1 hour with the rotisserie burner on
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hrs. Ribs at 1 hr (rotisserie was on High and hood temp was ~250 F).
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High the entire time?
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Ribs on the plate for consumption but notice there is no smoke ring
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Actually it was. Ribs are hard to stab with a thermometer since there
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since no smoke chips were used (grill manual warns against using other
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is not much meat and I was just looking for the meat to shrink about 1
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burners when the rotisserie burner is used):
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2" from the end of the bones and they did shrink some but maybe just 1
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Ranalt
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4" on some or one side and 1/2" on the other. I didn't want to dry them
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Rack of Baby back ribs on the rotisserie of my Nexgrill. Rub recipe
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out or burn them and pulled them maybe 30-60 min early but I can always
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available upon request but it is downstairs in the kitchen so I can get
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put them back on. I think the total time was around 75 min maybe? I
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it later.
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have my notes at home but the rear burner was on high for sure which is
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Baby back ribs on rotisserie (the only drawback is the handle and/or the
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rated at about 12,000 BTU.
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motor extend over the side burner so it can't really be used during
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Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal
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rotisserie but my kitchen is 6 ft away so I'm not worried). Ribs at 0
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smoker/grill with side firebox (375 lbs and made from 1/4" plate)
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hrs. Ribs at 1 hr (rotisserie was on High and hood temp was ~250 F).
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Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1
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Ribs on the plate for consumption but notice there is no smoke ring
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rear burner gas grill with rotisserie kit
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since no smoke chips were used (grill manual warns against using other
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Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
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burners when the rotisserie burner is used):
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Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
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Great job Darren
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Habachi (circa late-1970s) - charcoal (soon to be discarded)
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I especially want to give you a load of dhanks for just jumping right in
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Dorlen S
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with the grill porn and sticking around.
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I have read other grill manuals that also say to not use any other
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No about the grill
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burner with the rotisserie burner. I'm not sure what my Weber manual
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Whats to stop you from placing a foil pack or just a couple of wood
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says but I always use other main burners at the same time as the
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chunks on the grates.
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rotisserie burner without any problems. Why would they say to not use
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As talented as you are im sure you will find a way.
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them together? (Rhetorical question).
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shillj
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shillj - I've very often used mains and rear burner at the same time. I
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Thanks for the post with great pics, Darren. The finished ribs look
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can't imagine why that would be a no no. I start all my roto cooks (loin
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great. dhanks for the contribution to the forum.
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roasts, whole chickens, etc) with rear burner and outside mains on
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Was the total cooking time just 1 hour with the rotisserie burner on
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(indirect) initially, and then turn off the rear once searing is
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High the entire time?
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completed. Never had any problems using both. Puzzling... Perhaps the
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I have read other grill manuals that also say to not use any other
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BTU requirements for the IR preclude using others in conjunction? I have
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burner with the rotisserie burner. I'm not sure what my Weber manual
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noticed when using my searing burner (as opposed to the rear IR) with
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says but I always use other main burners at the same time as the
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all four mains going that it had a diminished flame - when turning off
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rotisserie burner without any problems.
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one or more of the mains the searing unit would increase substantially.
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Why would they say to not use them together? (Rhetorical question).
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And I do have plenty of volume with a short run of 3/4" pipe supplying
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Shelly
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my grill.
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cushid
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shillj & meki - I'm sure I could have turned on both but didn't want to
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Thanks for the post with great pics, Darren. The finished ribs look
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break the new grill and have them download the little black box to see I
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great. dhanks for the contribution to the forum.
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was firing up all burners. There wasn't a need for the main burner and
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Was the total cooking time just 1 hour with the rotisserie burner on
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the rotisserie though. I also had a Pyrex dish on the grill to catch
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High the entire time?
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the grease and didn't want to break it - though as an Engineer I know
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I have read other grill manuals that also say to not use any other
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the Pyrex can take being heated but one burner might super-heat the
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burner with the rotisserie burner. I'm not sure what my Weber manual
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middle 1/4 and crack it somehow. No need this time so I didn't worry
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says but I always use other main burners at the same time as the
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about it. My burners run front to back so the middle main burner would
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rotisserie burner without any problems.
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not Sovir the whole length of the ribs.
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Why would they say to not use them together? (Rhetorical question).
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Each of the main burners is 10,000 BTU and the rear is 12,000 BTU and
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Sxilly
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the searing is 13,000 BTU. I've had all three mains on (30,000 BTU
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I'm going to have to FORCE myself not to continue looking at Darrens
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effectively) and they pump out the heat. If I turn on the searing
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pictures! He's got me salivating here all morning! Geez - it's bad
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burner full bore it does seem a little lazy like you note so I heat up
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enough when someone posts a couple pictures of some ribs, or a steak or
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the grill with the mains for 10-15 min, put them on low, crank up the
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so. This guy has covered every major food group in one morning! I don't
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searing burner for 5 min, sear, then move the food to the lower heat to
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know where to start - I need him for a neighbor!
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grill. No issues. Maybe I'll play with using other burner combinations
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Ribs - most here know my weakness for ribs - I'm the one who coined the
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at some point. Lots of options at this point.
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phrase "there ain't no such thing as a bad rack of ribs"! And those
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Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal
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pictured here rank amongst the best! dhanks for sharing Darren!
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smoker/grill with side firebox (375 lbs and made from 1/4" plate)
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I see water on the right side of your grill? Was it raining out? Or were
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Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1
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they just tears of joy anticipating munching into those delectable ribs?
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rear burner gas grill with rotisserie kit
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Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
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shillj - I've very often used mains and rear burner at the same time. I
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Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
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can't imagine why that would be a no no. I start all my roto cooks (loin
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Habachi (circa late-1970s) - charcoal (soon to be discarded)
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roasts, whole chickens, etc) with rear burner and outside mains on
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Dorlen S
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(indirect) initially, and then turn off the rear once searing is
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I'm going to have to FORCE myself not to continue looking at Darren's
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completed. Never had any problems using both. Puzzling... Perhaps the
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pictures! He's got me salivating here all morning! Geez - it's bad
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BTU requirements for the IR preclude using others in conjunction? I have
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enough when someone posts a couple pictures of some ribs, or a steak or
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noticed when using my searing burner (as opposed to the rear IR) with
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so. This guy has covered every major food group in one morning! I don't
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all four mains going that it had a diminished flame - when turning off
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know where to start - I need him for a neighbor!
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one or more of the mains the searing unit would increase substantially.
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Ribs - most here know my weakness for ribs - I'm the one who coined the
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And I do have plenty of volume with a short run of 3/4" pipe supplying
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phrase "there ain't no such thing as a bad rack of ribs"! And those
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my grill.
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pictured here rank amongst the best! dhanks for sharing Darren!
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Dorlen S
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I see water on the right side of your grill? Was it raining out? Or were
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Great job Darren. I especially want to give you a load of dhanks for
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they just tears of joy anticipating munching into those delectable ribs?
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just jumping right in with the grill porn and sticking around.
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As for the ribs, the ones from the rotisserie tasted better and turned
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Whats to stop you from placing a foil pack or just a couple of wood
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out better. The ones from the smoker probably needed more time but also
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chunks on the grates.
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didn't have as much meat so the end result was lackluster -- but you
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As talented as you are im sure you will find a way.
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can't tell that in the photos so I never mentioned it. Doh, I just did
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Well, I did find a way but it was probably not how my wife would have
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here though. Don't tell anyone else.
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solved it. I ended up buying a dedicated smoker so no more smoking on
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Dorlen S
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the gas grill. I did have the Hickory chips in the cast iron smoker for
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And for anyone wanting the rib rub I used ... it is probably one of
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the port butt but this was more or less copying the recipe and steps
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these below. I use the Alton Brown ratio method of 8:3:1:1 meaning use
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from Steven Raichlen's show I had seen just a week earlier.
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whatever you want to measure (Tablespoon, spice jar lid, garden shovel,
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Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal
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etc.) but use the same item for all measuring. Basically, it is 8
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smoker/grill with side firebox (375 lbs and made from 1/4" plate)
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measures of brown sugar, 3 measures of Kosher salt, 1 measure of chili
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Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1
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powder, and 1 measure of all other Ingrediendc. See below for examples.
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rear burner gas grill with rotisserie kit
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Rib rub #1. I usually never have rubbed Thyme or Jalapeno powder/sauce
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Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
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seeds around but it doesn't matter when you use a ratio.
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Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
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8 T Brown sugar
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Habachi (circa late-1970s) - charcoal (soon to be discarded)
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3 T Kosher salt
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1 T Chili powder
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1/2 t (or 1/6 T) Cracked black pepper
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1/2 t (or 1/6 T) Cayenne pepper
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1/2 t (or 1/6 T) Jalapeno powder
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1/2 t (or 1/6 T) Old Bay
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1/2 t (or 1/6 T) Rubbed thyme
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1/2 t (or 1/6 T) Onion powder
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Rib rub #2. This is a little closer to what I have on hand to use but I
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still stick to the ratio and instead of rubbed Thyme just replace it
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with something else. If you don't replace it then remove it from the
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recipe but then instead of 1/6 T of all those items it is 1/5 T. I also
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don't have Jalapeno stuff around so I remove that also making each of
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the other four Ingrediendc 1/4 T each (because who has a 1/5 T measuring
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spoon anyway?). This is easier when using a jar lid or something to
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pour items into for measuring. The last part is just becomes a
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hodgepodge of spices. Dump in 90% chili powder and 8% Old Bay and 2%
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Cayenne if you want -- you will still end up with just "1 measurement"
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of that in the rub so have fun here.
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8 T Brown sugar
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3 T Kosher salt
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1 T Chili powder
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1 t (or 2/6 T) Cracked black pepper
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1 t (or 2/6 T) Cayenne pepper
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1/2 t (or 1/6 T) Old Bay
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1/2 t (or 1/6 T) Onion powder
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Rib rub #3 (spicy version). Now that we are measuring in ratios ...
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(and if I use a 1/2 t as a measuring item I end up with 1/4 c of rib rub
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which normally coats 1 rack of Baby back ribs).
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4x Paprika
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4x Garlic powder
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3x Kosher salt
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3x Pepper, ground (any mix of cracked black pepper, white pepper,
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multi-colored pepper)
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2x Onion powder
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1x Cayenne
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1x Chili powder
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1x Oregano, dried
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1x Thyme, dried
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Rib rub #4. This is most likely what I used. Not the true 8:3:1:1
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ratio but it works well.
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8 T Brown sugar
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3 T Kosher salt
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2 t Chili powder
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1 t Cracked black pepper, ground
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1/2 t Cayenne
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1/2 t Onion powder
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1/2 t Sage
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1/2 t Thyme
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Yoder Smokers (circa 2009) Cheyenne model w/convection plate - charcoal
|
|
|
smoker/grill with side firebox (375 lbs and made from 1/4" plate)
|
|
|
Nexgrill (circa 2009) #720-0649 model - 3 main burners, 1 sear burner, 1
|
|
|
rear burner gas grill with rotisserie kit
|
|
|
Terra Cotta (circa 2006) - home-assembled smoker (soon to be dismantled)
|
|
|
Sunbeam (circa early 1990s) - 2 burner gas grill (soon to be discarded)
|
|
|
Habachi (circa late-1970s) - charcoal (soon to be discarded)
|