Originally Posted by LT72884
ok so how would you guys rotisserie spares or BB's so they are nice and tender?
In that post by funk, he states that at 300, spares come out juicy, but at 225, they dry out? how is this so? I thought "low n slow" was the brethren moto?
You can use a rib-o-lator if you want to cooks ribs on a rotisserie.
I like ribs between 270 and 225 depending on how much time I have. I know of a competition team that swears by 270 after doing side by side comparisons of different temps.