Asian Style Rotisserie Ribs Recipe | Napoleon (2024)

FAQs

What is good to cook on a rotisserie? ›

Cover the ribs tightly with foil then bake for 3-1/2 hours at 250 degrees. If your rack of ribs is larger than 3lbs, add an additional 30 minutes baking time per additional 1/2 — 1lb ribs. For example, bake a 3 — 4lb rack of ribs for 4 hours.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

Use your favorite preserves, chutney, barbecue sauce, or build your own thick and sticky concoction to coat the bird with. Think honey and lemon or brown sugar and soy sauce; just be mindful of how much salt the glaze contains as most store-bought rotisserie chickens are already seasoned with salt.

At a cooking temperature between 300 F and 350 F, it takes a chicken about 20 to 30 minutes per pound to cook. A 4-pound chicken will take nearly 2 hours. When the internal temperature of the chicken reaches 175 F, it's time to take it off the heat. As the chicken cooks, you might notice that it tends to plump up.

Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors. This is pork on pork, and one of the best ways to ensure the juiciest results. Another is the simple glaze you then prepare on the stovetop.

Baking low and slow is our secret to fall off the bone oven-baked ribs. Some people think that ribs should be left to the “pit masters” — it's just not true. Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing while the ribs bake.

Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender. This spread in final temperature is one reason why thermometers are a great jumping off-point for rib perfection, but not the be-all-end-all indicator.

The 321 Method for Ribs is a popular method of cooking ribs on the grill or in the oven. It involves prepping, seasoning and cooking the ribs slowly over low heat for three hours. The first two hours are devoted to preparing the rub and marinade, while the last hour is used to cook the ribs at a higher temperature.

Why are my ribs so tough? ›

If you don't remove the rib membrane before cooking, it can make the ribs tough and chewy. The membrane doesn't break down during cooking, so it can be difficult to chew and can ruin the texture of the meat.

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

With your smoker running strong at 250 degrees F, you can anticipate that your spare ribs will take 4.5-5.5 hours to fully cook. Make sure you have a handy meat thermometer nearby to check your temperature throughout the cook. I like to test my ribs for tenderness by using the bend test.

Set up your smoker for smoking at about 225°F (107°C) using indirect heat. Once the smoker is ready, place the ribs directly on the smoker grate, or you can use a rib rack if you need to fit more. Let the ribs smoke cook for about 5 hours or until they are as tender as you like them.

You'll want to let your ribs grill at 275 for four to five hours. Ideally, the internal temperature of the ribs should be between 190 and 200 degrees when you're finished. If you don't already have a meat thermometer, go ahead and invest in one. You can find one for under $20.

Thread your ribs on the spit (like an S-shape) and attach to the motor. Close the lid of your grill and cook for approx. 90 -120 minutes. Meanwhile, add all your BBQ sauce in a medium pot and heat under low heat.