I recently found a love for using the rotisserie on my Weber Kettle grill. It is a great way to cook a lot of different meats, including BBQ Ribs. I used a rack of St. Louis spare ribs this time around, but you could also baby back ribs too. The best part is the self basting that happens when you rotisserie a rack of ribs. The outer layer becomes this delicious salty sweet crust that you cannot get enough of. These BBQ Ribs are fantastic and only take 2 hrs to cook.
Full recipe found below for this rotisserie cook. If you would rather watch a video of another rotisserie cook I recently did, check out the video below from my youtube channel. It uses the same method, but utilizes a larger rotisserie basket that holds multiple racks of ribs… which is pretty cool.
Here are the details on the process I used for this grill session…..
As I mentioned, I used the accessory rotisserie setup for the 22″ weber kettle. I have used this for a lot of different meats: ribs, full chickens, chicken wings, and thick steaks. I like it best for pork and chicken, as they have a little more fat in them making them great self basters. By slowly rotating the meat, the fat drippings stay on the meat a long time, self-basting themselves. This is a good thing, as it creates a flavorful crust and keeps the meat moist inside. For most rotisserie setups I have found a temperature of 350 -400 degrees to work great. For this setup I started at 400 degrees and let it slowly drop to 300 degrees over the 2 hr cook.
In order to keep the grill clean up easy, I place a foil pan below the rotisserie to catch the drippings. If you want to reuse the drip pan, just wrap it in an extra layer of foil. Notice the indirect heat setup for the weber grill below. Most of the 22″ retail packages come with the side baskets to hold charcoal, making indirect heat setup a breeze.
In order to keep an eye on the meat and the grill temperature, I will check the temperature every 20 minutes and make any adjustments to the bottom and top vents as needed. I typically shoot to start at 400 degrees and then tighten up the vents to extend the cooking time and allow the heat to mellow over the cook.
As you check the ribs to see how they are cooking, look for the meat pulling back from the bone. When you can see about 1/4 to 1/2″ of bone on some of the edges, the ribs are done and ready to pull off the grill. Recipe details are below.
Rotisserie BBQ Ribs
This is a quick and tasty recipe to rotisserie grill a rack of ribs over indirect heat. This setup can cut your cooking time in half (or more) in comparison to low and slow smoking. Cook these over high heat for a quick delicious BBQ rib dinner.
- 1 Rack St. Louis Cut of Ribs Trimmed to fit rotisserie basket if needed
- 4 T Seasoned Salt
- 4 T Ancho Chili
- 5 T Brown Sugar
- 1 T Celery Salt
- 1 teaspoons Cayenne
Remove silver skin from bone side of ribs.
Evenly distribute about 1 Tablespoon of the Rib Rub on each side of ribs.
Let rest for 30 minutes before placing on the grill.
Place ribs in a rotisserie basket.
Rotisserie for 1.5 - 2 hrs at 350-400 degrees over indirect heat. When the meat starts to pull back off the rib bones, that is a good sign they are getting close to done.
Let rest for 5-10 minutes.
Slice and serve!