Reel, I LOVE McCormicks just as good as the next guy. But, when it comes to the ribs, I leave the McCormicks in the pantry.
I use a rub on the ribs. Szeged is the name brand. Made in Hungary (I know, how ironic).
Anyhoo, I wash the ribs, pat dry, brush down lightly with veggy oil or evoo, then apply a generous portion of the Szeded rib rub. Wrap it up and put it away in the fridge for a day or couple hours if your short on time.
Next I like to smoke at 200 degrees over wood coals for about 6 hours. Flipping once after about 4 hours, then glaze with Sweet Baby Ray's BBQ sauce for the last hour.
Note: I thin the BBQ sauce with water so its not so thick.
I bet this would work on the rotissary just as good!
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1994 Wellcraft V21
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