Jimbo's BBQ HAASIENDA. Today's recipe: Rotisserie baby back ribs.... enjoy
Вставка
- Опубліковано 30 вер 2024
- Welcome to Jimbo's BBQ HAASIENDA, Jim Haas. Simple, crowd pleasing recipes for your grill. Rotisserie baby back ribs. Quick, easy, full of flavor.
Took your advise, infrared only, about 1 hour , used a smoke tube, took off as they just started to go back off bone, then wrapped,a lot juicier than last time, don’t know if this methard can get falloff bone, thanks again ….😊
Wait..I don’t believe you’re supposed to close the cover when the infrared burner is burning. That’ll void the manufacture’s warranty’s right?
@@jorgesmith2000 it’s safe to close the lid while using the rear rotisserie burner. When using the optional infrared sear burner, in place of one of the main burners, the lid should be kept open.
Did you think of using the two outside burners as an additional indirect heating source? At what internal temp do you take ribs off ? 190 ? Thanks
@@tomv7929 hey Tom. Thanks for checking out the vid. I’ve used the outside burners, in the past, but I felt like it was cooking too fast and getting a bit too dried out. The Blaze rear burner throws plenty of heat on its own. For ribs, I usually don’t temp them out. I gauge cook time by how much the meat pulls away from the bone. That applies to smoked ribs, as well.
Wow! New sub here! I recently made Baby Back Ribs on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thanks. I appreciate the comments, especially coming from you.
No BBQ sauce? Thanks for the video. Going to try a suckling pig on the rotisserie next. Any thoughts?
Sometimes I use bbq sauce. There are no rules lol
Hi, is it possible to adjust the IR burner or it an on/off type burner? Thanks.
Hi there…. I get this question quite a bit. And now…. A much longer answer than you were expecting LOL. As far as the Blaze LTE and Pro series grills, technically yes, the rear IR burner temperature can be adjusted. That being said, it’s a ceramic IR burner that’s meant to put out high heat. On the high setting, it can get to over 1,000°. On the low end, there might only be a difference of 50-100°, depending on environment. Regardless, it’s always HOT. If you’re looking for something that rotisseries at low and slow temps, take a look at the new Blaze pizza oven (video coming soon). It comes standard with a vertical rotisserie kit. It’s powered by 3 independently working gas stainless steel burners (not ceramic IR burners) so much lower temps are achievable. We call it a pizza oven but, really, it’s an outdoor oven that also does great pizza. Truly the most versatile product in our lineup. Hope that helps. I’m hoping to get a video done next week. Just waiting for the weather to warm up a little.
@@grillingwithjimbo I Looove long answers! 😀 Thank you very much for taking time to write this. Kind of what I assumed. I guess it would be possible to alternate between the base burners and the IR if you want to cook for longer times. Now I just need to figure out how to get this awesome equipment to Europe, cause I assume you don’t get this request that often? Cheers!
Looks great, Jim!
Thanks so much.
Hello how to use the rear burner my no turn on ?
If you’re using a Blaze, I recommend holding the knob in for 8 or 10 seconds before turning, to ignite. The gas needs to get through the line. When you do turn to ignite, do it with a slow and deliberate motion. The flame will jump across the burner and appear to go out. If you see that initial flame jump across, more than likely, it’s lit. Give it about 5 seconds. If it’s lit, you’ll start to feel the heat. Lot of people think it’s not lit so they turn the knob off and start over. When you click the knob, are you seeing a spark on the rear igniter? If so, be patient. It will light. Sometimes it takes a few tries.
Thank I will try