MacKenzie Posted June 25, 2017 Report Posted June 25, 2017 After seeing Aussie's rotisserie rib cook I just had to try it. Normally I would sous vide boneless beef ribs but what the heck it's a nice day and I feel like playing. Camera battery was dead when I put this on the KK so no start pixs. After 6 hours at about 240F it looked like this- Sliced, the meat had a wonderful flavour and it was moist. Thanks for that great idea, Aussie. 4
Bruce Pearson Posted June 26, 2017 Report Posted June 26, 2017 Nice! I'm not much of a rib fan but after all the pictures and comments I guess I'll have to try some. It's not that I don't like them it's just I don't like to get my fingers greasy! Go figure after being a heavy equipment mechanic all my life. Oh well Mac your cooks inspire me to use my KK more 1
MacKenzie Posted June 26, 2017 Author Report Posted June 26, 2017 (edited) Thank you very much Bruce, I appreciate your comments a lot. I guess now that you have your hands clean you want to keep them that way, I can under totally. Edited June 26, 2017 by MacKenzie
Stile88 Posted June 26, 2017 Report Posted June 26, 2017 Mac that looks super delicious excellent job 1
Aussie Ora Posted June 26, 2017 Report Posted June 26, 2017 That turned out great my chrissy fund is cruising along will definitely be getting some octoforks .that was the first time I have spun ribs and to be honest they turned out just as good as cooking them low n slowOutback Kamado Bar and Grill 1
MacKenzie Posted June 26, 2017 Author Report Posted June 26, 2017 A quick lunch with some leftover rib meat from yesterday's cook, sweet potato air fries and salad greens from the deck salad bar. 3
Keith OctoForks Posted June 27, 2017 Report Posted June 27, 2017 MacKenzie has serious culinary skills! Nice cook! 1
tony b Posted June 27, 2017 Report Posted June 27, 2017 OK, MacKenzie, where'd you hide the ketchup in that picture?? 4
