This is my first rotisserie cook in my new to me Weber Stainless Steel Performer and also using the Slow ‘N Sear to control the cook.
The short ribs came from Wally-World and looked pretty good with quite a bit of meat on them.
Prepped them with some rub and black pepper and got them mounted into my rotisserie basket.
I also prepped some root crops to go under my ribs. They included some new potatoes, sweet potatoes, and onions. Along with some salt and black pepper, I used some rosemary and thyme for additional flavor for my veggies.
Fired up the Slow ‘N Sear and then loaded my treats.
Was a very moist morning with a very heavy dew and I am sure about 100 percent humidity...everything was wet and sticky.
Cooked the ribs to about 200 degrees internal or until the bones started falling out and took them off of the cooker.
Removed the remaining bones and got the food ready for the table.
Wife liked her ribs straight up and I put a little sauce on one of mine. They were good either way!
The short ribs came from Wally-World and looked pretty good with quite a bit of meat on them.
Prepped them with some rub and black pepper and got them mounted into my rotisserie basket.
I also prepped some root crops to go under my ribs. They included some new potatoes, sweet potatoes, and onions. Along with some salt and black pepper, I used some rosemary and thyme for additional flavor for my veggies.
Fired up the Slow ‘N Sear and then loaded my treats.
Was a very moist morning with a very heavy dew and I am sure about 100 percent humidity...everything was wet and sticky.
Cooked the ribs to about 200 degrees internal or until the bones started falling out and took them off of the cooker.
Removed the remaining bones and got the food ready for the table.
Wife liked her ribs straight up and I put a little sauce on one of mine. They were good either way!
