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

Cook Time 3 30

Servings

Calories 630kcal

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.