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  1. #1
    Join Date
    Jun 2009
    Pattison, TX

    Default It's Baby's Turn Again

    Baby backs turnin' on the Rib Cage. But before we get to the chow, let me set the stage for how I did this differently from previous Ro-Tee cooks.

    Using my usual rotisserie ring on the Topper directly over the fire generally results in a fairly hot cooking environment. That is to say in the 300* plus range. With the notches in the ring to accept the spit rod there are substantial air leaks, so keepin' it low and slow is kinda hard to do. Pork roast, yard bird and baby back ribs come out just fine at those temps. But I wanted the option to cook a little slower.

    So it seemed that a heat deflector was in order. Some here use them for regular drum cooks, but I've rarely felt the need. But for slow spins, I decided to try one.

    Sorry, no direct pics of the deflector, but it's a simple cheap-a$$ pizza pan. Four bucks from Wally. Drilled a buncha 3/8 inch holes to let some smoke through and some grease and juices to drip down to the fire. It sits on one of my cooking grates. Easy-peazy.

    So let's get to the cookin' shall we?

    You can see in the above shots the deflector in place. But how's it workin'?

    Here you see the two side thermos. One in the drum itself and the upper one in the rotisserie ring. Without the deflector these two read pretty much the same. The upper being further from the fire may sometimes even read a little higher.

    Now look:

    The upper reading 230-240 all through the fourish hours I cooked.

    Bottom stayed between 320 and 350. The deflector works perfectly.

    One the left end of the spit you can see a loop of smoke sausage. That goes into the Jambalaya served with the ribs.

    The bones done and off the cage. So tender one of the ribs came off in the process. Now I usually rest the meat after cookin', but his little morsel had to be consumed immediately. Privilege of the Pitmeister. Mmmmmm...Rested the rest.

    My plate.

    It was awesome!!

    Thanks for lookin'!
    Last edited by tomshoots; 12-09-2012 at 10:48 PM.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

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