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Unread 07-12-2012, 04:58 PM   #4
Jonny Rotisserie
On the road to being a farker

 
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If you are looking to do ribs on the rotisserie, you don't need the basket at all. Just run the spit through the ribs forming an S-curve (like a worm on a hook) and secure each side with a fork to keep it spinning.

Alternatively, you can try the somewhat precarious Spanish Inquisition method we developed which forms the ribs into a C-shape (meat facing outwards) with the forks on the inside pushing outwards and the spit running through the tips converting the C shape into a D. (does that make sense?) You just have to leave some slack in them for when the meat tightens up.

Either of these methods will allow for maximum self-basting as it turns.

Otherwise running with the Rib-o-Lator is always a good option.

Enjoy!
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