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Rotisserie Baby Back Apple Ribs


Rotisserie Baby Back Apple Ribs recipe - baby back ribs on the rotisserie, with apple wood and sprayed with an apple juice mop.



Smoking wood

  • 2 fist sized chunks apple wood (or substitute another smoking wood - cherry, hickory, or whatever you have on hand)


  • 2 (3 pound) slabs baby back ribs


  • 2 tablespoons paprika
  • 2 tablespoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder

Other stuff

  • Barbecue Sauce (Homemade, or your favorite brand)
  • 2 cups apple juice in a spray bottle


  1. Rub the ribs: Remove the membrane from the rib side of the slabs. Work the membrane loose from one of the end bones with a butter knife, grab the membrane with a paper towel, and peel it off the ribs. Mix the rub ingredients in a small bowl, then sprinkle evenly over the ribs. Refrigerate the ribs for at least 1 hour, preferably overnight.
  2. Set up the grill for indirect medium-low heat: Set the grill up for indirect medium-low heat (300°F) with the drip pan in the middle of the grill. For a Weber kettle, light a half-full
  3. chimney starter of charcoal, about 50 briquettes. When the coals are covered with gray ash, pour the charcoal in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles. Charcoal baskets and the perfectly sized Weber Extra Large Drip Pans
  4. are useful if you have a Weber kettle and rotisserie, but they’re not necessary. Just split the coals to both sides, and drop a 9 by 13 pan in the middle.
  5. Skewer the ribs: While the grill is preheating, skewer the ribs. Attach the first spit fork to the spit. Take the first slab, and run the spit between the first and second bone, pushing the ribs onto the spit fork. . Bend the slab of ribs and run the skewer between the fifth or sixth bone. Bend the slab in the other direction, into an “S” shape, and run the skewer through after another five bones. Bend the slab the other way again, and run the skewer between the last two bones on the slab. Repeat with the second slab, pushing the ribs on tight. Make sure the ribs are centered on the spit, then secure the end of the second slab with the other spit fork.
  6. Cook the ribs: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the ribs. Add the wood chunks to the coals. Close the lid, and keep the lid closed as much as possible while cooking. Let the ribs cook for an hour, then spray with the apple juice, and add 16 unlit briquettes to the lit coals if you are cooking with a charcoal grill. Continue to cook the ribs, spraying them with apple juice every 15 minutes. The ribs are cooked when the meat pulls back from the end of the bones pull back by 1/4 inch and the ribs are nicely browned. The total cooking time is about 3 hours; add another 16 unlit briquettes after the second hour. (With baby back ribs, a little extra cooking time never hurts, so err on the side of more cooking.) During the last 15 minutes of cooking, brush the ribs with barbecue sauce every 5 minutes.
  7. Serve the ribs: Remove the ribs from the spit immediately, transfer to a platter, and cover with aluminum foil. Let the ribs rest for fifteen minutes. Cut the racks into serving size pieces - half slabs for big eaters, or between every second bone for smaller servings. Pass the ribs with extra barbecue sauce at the table.
  • Prep Time: 1 hour
  • Cook Time: 3 hours
  • Category: Rotisserie
  • Cuisine: American