St Louis-Style Ribs using a Rotisserie

Rotisserie St Louis-style ribs are something I’ve been wanting to make for some time. I usually smoke my ribs, low-and-slow or high-and-fast on my smoker. This time I decided to give ribs on my gas grill a shot to see if I would like them as much as my ‘traditional’ method of cooking ribs. Well, by golly, I did and then some! I really enjoyed these ribs. They had great flavor. They were still moist and were as tender as could be. And they had this slight crunchiness to the skin that was just fantastic. Oh, and they were easy to make to boot! These were winner-winner ribs for sure!

St Louis-Style Ribs using a Rotisserie

When you put your ribs on your grill it’s important that they do not sit (well, spin) over direct heat. If you look at the very far right of my picture above you’ll see that the very end of my rack got a little dark. That’s because there’s a burner right below that part of the ribs. I didn’t realize that until it was too late. I learned from my experience. The rest of the ribs were fantastic and I’d make them again and again (but I’d make sure that they were 100% in indirect heat!).

I put the apple juice into a cheap spray bottle and then spritz the ribs every 30 minutes or so. Spraying them is easier than using a brush and it makes sure I’m not brushing off any of the seasoning.

St Louis-Style Ribs using a Rotisserie
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5 from 1 vote

St Louis-Style Ribs using a Rotisserie

These were winner-winner ribs for sure!
Course Main
Cuisine American
Keyword grilled, ribs, rotisserie
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4
Calories 630kcal

Ingredients

Instructions

  • Spread the mustard on all sides of the ribs. Just a light coating will do.
  • Sprinkle the rub over the ribs and pat gently to adhere. Don't forget to get the back and sides of the ribs.
  • Fire up your grill for rotisserie cooking over medium-low heat, around 300 F. Place a large drip pan under the rotisserie.
  • Skew the ribs onto the rotisserie. Be careful doing this. Never put your hands where the sharp end can skewer you and not the ribs! Run the spit thru the first and second bone on one end. Bend the ribs slightly (like an 'S') and skewer between the next set of bones where you can skewer without breaking the ribs. Finally run the spit thru the last two bones. Secure with the rotisserie forks. It's ok if you have to remove the spit and try again to get the ribs nice and skewered down the middle. An extra hole or two isn't going to hurt anything!
  • Place the spit onto the grill and start the motor. Close the grill lied and cook for 2 – 3 hours or until the meat on the bones has pulled back from the ends by about 1/2". I like to spray my ribs with apple juice ever 30 minutes while they spin. You can also brush them with the apple juice but do so carefully as you don't want to brush off your seasoning.
  • Brush the ribs with BBQ sauce and let cook another 10 minutes for the sauce to set.
  • Carefully remove the spit from the grill using thick grill gloves and remove the ribs. Cover with foil and let rest 15 minutes before slicing and serving.

Nutrition

Calories: 630kcal | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 184mg | Potassium: 551mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate.

Rotisserie-Style Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill. The solution? Rotisserie-style chicken done up right on the Char-Broil Big Easy. As with all chicken done on the Big Easy, the end result is moist, tender and packed with flavor. And yes, it has the best crispy skin ever!

Rotisserie-Style Chicken on the Char-Broil Big Easy

The rotisserie-style rub contains brown sugar, which means it can get a little dark when exposed to high heat, like you get in a Big Easy. I thought it came out great, but the legs and wings do get a little char on them (it was a mighty tasty char, I must add). You can leave out the brown sugar, but you won’t quite get that lovely dark rotisserie color you find on the chickens you see in the store. You want your rotisserie-style chicken on the Char-Broil Big Easy to be as close to the real thing as possible!

Also try my Raging River chicken from the Big Easy.

If you have a gas or charcoal grill with a rotisserie, you’ll love my easy rotisserie chicken too.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Rotisserie-Style Chicken on the Char-Broil Big Easy
Print Pin
3.67 from 6 votes

Rotisserie-Style Chicken on the Char-Broil Big Easy

I’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, rotisserie
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 1 chicken
Calories 2335kcal
Author Mike

Ingredients

  • 1 whole chicken rinsed, patted dry (I used a 6 pound chicken)

For the rub (Note: This makes a big batch, plenty for a whole lot of chickens. Keep in an air-tight container. Feel free to scale the recipe if needed.)

Instructions

  • Fire up your Big Easy.
  • Spray the Big Easy basket with non-stick spray.
  • Combine the rub ingredients and sprinkle over the chicken. Get all sides, everywhere. Rub it in good. Don’t be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don’t mind darker skin.
  • Lower the chicken into the Big Easy and cook until done, usually 15-20 minutes per pound.
  • Remove the chicken and let it rest for 15 minutes before slicing. The skin will be incredibly delicious!

Nutrition

Calories: 2335kcal | Carbohydrates: 152g | Protein: 163g | Fat: 124g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 85500mg | Potassium: 3266mg | Fiber: 26g | Sugar: 61g | Vitamin A: 6972IU | Vitamin C: 80mg | Calcium: 785mg | Iron: 30mg

Nutritional values are approximate.