Rotisserie ribs

The cook, step by step.

1. 1

   Step 1

   Done

   We make sure to mount the spit on our barbecue and set up the barbecue at 175 degrees direct heating. Place only at the front or back of the coal basket or barbecue charcoal so that the spare rib does not complete the preparation full with direct radiation in itself.

   BBQ temperature: 175°C
2. 2

   Step 2

   Done

   We now add together all the ingredients of the herbal rub and mix well. Remove the ribs from the package and pat dry well with kitchen paper. Then remove the fleece at the back of the spare rib by flicking it with a bone knife or back of a spoon and pulling it off. After this we go to the spare rib generously season with the rub. Make sure all the surface is covered. Then thread the rib through the spit and go through the meat around the 2-3 ribs again so that it sits firmly on the spit.

3. 3

   Step 3

   Done

   Now cooked the spare rib at the spit on the kamado or other barbecue for a period of 1.5 hours. Here in the picture you can also see that I have only filled half a cole. After 1.5 hours, the rib should be approximately 90 degrees internal temperature and the spare rib can be removed.

   Internal temperature: 90°C
4. 4

   Step 4

   Done

   You can finish it with a nice barbecue sauce after preparation but that is absolutely not required. The ribs in combination with the rub already have a fantastic taste! Enjoy!