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Results 1 to 10 of 10
  1. #1
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    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


  2. #2
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default

    Great looking ribs and drum set up!
    I am trying to understand your spit set up, do you have any pictures of just the spit rod with out ribs you could share? I would love to try rotisserie ribs with either my kettle and/or WSM.

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by MossyMO View Post
    Great looking ribs and drum set up!
    I am trying to understand your spit set up, do you have any pictures of just the spit rod with out ribs you could share? I would love to try rotisserie ribs with either my kettle and/or WSM.
    Sure thing. Here's the whole story of how it came about.

    http://www.theqjoint.com/forum/showt...6-The-Rib-Cage
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default

    Quote Originally Posted by tomshoots View Post
    Sure thing. Here's the whole story of how it came about.
    http://www.theqjoint.com/forum/showt...6-The-Rib-Cage
    I can do that.... thanks!

  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Good lookin' bones and sausage !!
    Jim

  6. #6
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Well done!! Nice play by play.
    Go Texans!!!
    Why in the hell should I have to "Press 1 for English?"

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Fine looking Pig PoPs Mr Shoots. I like doing my ribs 275+ they come out juicer. HEB had Lion backs for 1.97 lb today 3 racks jumped in the Wagon
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by BluDawg View Post
    Fine looking Pig PoPs Mr Shoots. I like doing my ribs 275+ they come out juicer. HEB had Lion backs for 1.97 lb today 3 racks jumped in the Wagon
    I generally do babies in that range as well. I like spares cooked a little slower. In the near future I hope to do some with the Rib Cage/heat deflector combo. This was a trial run.

    As for juiciness, I'd be hard pressed to do any better than these. Just had leftovers tonight. Nuked to reheat and still drippin'!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Excellent looking ribs and sausage!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    One of the bones "fell off". Uh huh.



    Great grub and nice adaptation to get the temp. needed.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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