ShadowDriver
somebody shut me the fark up.
Pholks,
My love for German Brathendl knows no bounds.
That said, the "Chicken Man" who used to visit the Ramstein Air Base BX with the huge wall of rotisseries in the back... spinning chicken halves, pork ribs, and pork knuckles suddenly came to mind.
I need to spin some ribs on my 22.5 Cajun Bandit, or at least give it a shot with a rack of spares I found on sale a couple of weeks ago.
Am thinking of using this German Rub recipe for Spiessbraten on the ribs:
INGREDIENTS
2 tbsp kosher salt
2 tbsp German mustard
2 tsp dried thyme
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground black pepper
1 tsp cumin
1/2 tsp cayenne pepper
Searches on the forum complete with good info from many of you.
Any thoughts / words of wisdom on time or temp, etc? I haven't spun ribs since Keith Brown helped me throw a party for our Munchkin's Baptism in '16.
Should I trim down to St Louis? Cut it in half so it spins more vertically than horizontally in the kettle?
Have seen (and I remember from '16) that we watched for "Pig Honey" on the racks at about 90-100 minutes into the cook to see when we should be good on the toothpick test for doneness.... Bingo!
More to follow tomorrow. Thanks for the help and ideas.
My love for German Brathendl knows no bounds.
That said, the "Chicken Man" who used to visit the Ramstein Air Base BX with the huge wall of rotisseries in the back... spinning chicken halves, pork ribs, and pork knuckles suddenly came to mind.
I need to spin some ribs on my 22.5 Cajun Bandit, or at least give it a shot with a rack of spares I found on sale a couple of weeks ago.
Am thinking of using this German Rub recipe for Spiessbraten on the ribs:
INGREDIENTS
2 tbsp kosher salt
2 tbsp German mustard
2 tsp dried thyme
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground black pepper
1 tsp cumin
1/2 tsp cayenne pepper
Searches on the forum complete with good info from many of you.
Any thoughts / words of wisdom on time or temp, etc? I haven't spun ribs since Keith Brown helped me throw a party for our Munchkin's Baptism in '16.
Should I trim down to St Louis? Cut it in half so it spins more vertically than horizontally in the kettle?
Have seen (and I remember from '16) that we watched for "Pig Honey" on the racks at about 90-100 minutes into the cook to see when we should be good on the toothpick test for doneness.... Bingo!
More to follow tomorrow. Thanks for the help and ideas.
op2:
