Tuesday, September 04, 2007

Ribs Go Round and Round

Tonight will be "What's on the Grill's: Face-Off!" For sometime, I have been thinking about trying a rack of ribs on the rotisserie. It was just one of those things that I thought I would try. In the middle of a thread over at BBQSource-Forums, a fellow griller brought up rotisserie ribs. With ribs already on the agenda for tonight, I figured let's have a little Face-Off! and see how they compare.


Rotisserie Ribs



So, Zoe had picked up three racks of ribs at Sam's. I prepped all three the same with a rub I threw together. I prepped cherry wood chips for the smoke and set up both the Performer and the 650. The magical moment had arrived. I skewered one rack of ribs and placed them on the 650. Let the spinning begin.


Done spinning



The rotisserie finished a little bit before the Performer. Not too surprised there. But, the most exciting part of the evening, besides the Face-Off!, was the sauce. Mike, a friend of mine from New York, sent me a sauce recipe awhile back and I finally got around to making it tonight. I knew from the beginning that when I saw Mike had combined the trifecta of sweetness: honey, molasses and brown sugar, that it was going to be good and boy was it. I brushed the sauce on for the last twenty minute of cooking. The results were incredible. If you can imagine a sweet, sticky and smokey sauce, that was exactly what it was.


A couple of racks



Now, the results of the Face-Off! We all agreed that the rotisserie ribs edged out the Performer ribs. I am not really too surprised either when you look at at how both are cooked. But of course, the real winner of the night was the sauce...that glorious sauce. Thanks Mike!

2 comments:

stephen said...

'' Mike, a friend of mine from New York, sent me a sauce recipe''
Can you share that, please? Huh, huh? Can ya, Can ya, Can ya?
Cheers,
Stephen

Mike said...

Stephen - Believe me, I've tried! If he ever lets me escape from his "secrecy act", I'll let you know!