Ribs on the Rotiserie…why the heck not!! Here are two ways to grill some ribs with a rotisserie; both are a lot of fun.
The easiest way of tackling rotisserie ribs is to simply weave the spit between the bones and secure the slab with the forks. I went with a high temperature cook on these ribs just to try something a little different.
These guys were seasoned with some Dizzy Dust which is some pretty tasty stuff! (Click here for my list of the best rib rubs!)
I set up the Weber 22.5 inch kettle with two charcoal baskets of lit Kingsford. All of the vents were wide open and the kettle running about 400F at the dome. I added the rotisserie ring and let the ribs spin for about 75 minutes.
The aroma of roasting ribs was incredible! The ribs got sauced with Sweet Baby Ray and spun for another 15 minutes while the sauce set.
The ribs were not fall apart tender but did have a great crispy crust. It was a nice change of pace for cooking ribs and it was nice that they were ready after only 90 minutes.
You could do this with a rotisserie on your Genesis pretty easy by setting the outer burners to Medium.
The downside to this approach to rotisserie ribs is that you can only cook a single slab. Sort of a bummer if you have a crowd coming over. If you want to have some rib capacity then there simply is no substitute for the Rib-o-lator!
I really fell in love with the Ribolator yesterday. I was doing some head to head comparisons of different rib rubs and broke out the Ribolator to eliminate any variability in how the slabs were cooked.
I only loaded two slabs of St Louis ribs onto the Ribolator but you can easier cook four.
The Ribolator is a tight fit on the Weber kettle but is perfect on a Genesis. You need to remove the cooking grate and I went ahead and took out the top row of Flavorizer bars. I set up the Genesis with the back burner set on High, threw a chunk of hickory over the burner and let the slabs spin.
Messing around with foil would have been a giant pain in the butt so to keep them moist I started hitting them with apple juice after two hours. At three hours the meat had pulled back from the bone and a toothpick was sliding easily through the meat. These boys were done!
If you insist on going “lower and slower” you can always set the burner to Medium instead of High and that should slow things down by about an hour.
Think you can’t make great ribs using a rotisserie on a gas grill? I disagree 🙂
If you have a gas grill and love ribs then give some serious thought to grabbing yourself a Ribolator. Next time I need to cook ribs for a crowd this is going to absolutely be the technique I use.