i made two racks of spareribs on Saturday using my meat ferris wheel AKA. the rib-o-lator. i cooked them for 4hrs at 250-275 grill temp.the only seasoning i used was Montreal steak seasoning (no sauce, i ate them as they where) and the tasted fantastic and fall off the bone.
the side loin of the spares turned out great as well.
Those are done on his rib-o-later and I have one here that you can borrow any time you like to try out. He sent one to me for the people of Ottawa to try out. Just let me know.
Just watched the video and 'yes', I'd like to give the 'Rib-o-later' a 'spin' some time in the near future...thanks for the offer. I'll have to measure my TEC to see if it fits. But first ribs will have to be made on the new Kamado!
Rib-o-lator
the side loin of the spares turned out great as well.