It’s a great time to be an experimenting cook. One of my latest adventures has been using the Napoleon rotisserie rack for making mouth-watering, tenderized ribs that are perfect and delicious.
The sponsors of this episode are Napoleon Grills. They’re a great company that makes quality products for all sorts, from home cooks to chefs in restaurants.
I have been cooking ribs for years and I just keep finding new ways to make them. And then when you think your technique is perfected, another chef comes along with their own version that’s better than yours. I will be using a rotisserie this time around because it seems like the perfect solution in order not only to get crispy skin on top but also to ensure they’re tender enough inside without being overcooked by direct heat from below.
The Napoleon Grills’ rotisserie rack is shaped in a completely different manner than what I’m used to. It’s so innovative and practical! For the first time ever, you can lock your meat into this fish-friendly design before setting it on top of your outdoor grill or smoker rested upside down – letting it rotate as needed while cooking at peak condition every step along the way through roasting mode (ensuring even doneness).
I’m not going to lie and say that I don’t love the taste of rotisserie ribs. They’re really delicious, but there’s one problem: it can be hard to find a perfect recipe. When you get that perfect cut of meat, like the one below. With just salt and pepper on it to bring out its flavors then all of sudden there are crunching sounds from outside as well! I love how tender these ribs will be. That’s why we love rotisserie. They’re so easy to cook, and the flavor is always spot on with just a little bit of salt or pepper before they go in your oven for dinner.
The beautiful, tender, and juicy baby reg ribs are ready to be cooked. Just let them dry with a little bit of paper towel before cooking for the best results! These babies will need no further preparation than some seasoning in order not to disappoint your taste buds even more so give it go yourself by adding spices that suit you best – I like pepper&salt only because its freshness goes great paired up against meat but everyone has their own preferences after all this is about finding what works just right according on individual liking which means there’s always room left over at least once.
Now these ribs are ready to go on the rotisserie rack
Here we go! Just open them up and place the ribs inside. Then close it up, but don’t forget to put those pins in there so that your meat will be held nicely while cooking – especially if you’re going for a whole slab of baby back rib. Baby backs aren’t as fatty or thick which makes this task easier than when smoking other types of meat like brisket. All my life, I’ve needed this rack. It’s gonna be so nice cooking on the Napoleon Pro 500 with its sturdy stainless steel surface and sleek design.
This grill is a workhorse. I assembled it in the factory, myself! That was such an opportunity to see how they put these grills together and learn from my mistakes because now this thing has been rocking through studio sessions with us cooking on them all day long – even if you don’t think so at first glance or when looking into buying one for yourself…this bad boy will hold up against anything you throw at him (and look awesome doing so).
Next, you need to open the security pin and slide it into place. Then turn on all of your burners so they’re burning brightly underneath their ribs.
I’m turning on the center burners that sit straight under my ribs. These will be perfect for cooking dinner with this grill. Why would you not use your back burner? I have a beautiful piece of equipment right there that’s just waiting for some smoke flavor. The reason is that first, let’s get up heat and intensity in the grill so it can give off an amazing aroma. The smoke flavor is so intense, that you have to get a rack out and put it in the smoker box. It’s just like this! Get your hands on that rise bar from before then replace it with another one – absolutely perfect every time. The smoke from these ribs will be perfect thanks to the apple wood chips I’m loading up this box with. Unlike other types of woods, like oak or hickory for example; Apple has been proven time after again as being one of our most popular spice options at my house.
Once the burner is hot enough, turn it on underneath your chips. Let them come up to temperature in a closed box before putting on the lids so they don’t burn.
Next, I am going to turn on the burners that sit underneath my meat. This grill has four of them and two in the center with low settings so they can slowly heat up as well. With this new technique, we can create a more intense smoke flavor and aroma that will fill the entire room. The heat from these flames is enough to melt away fat molecules which then drip down onto our flavor bars as well.
You can already see the smoke box is starting to generate some heat!
As I let the barbecue do its job, smoke begins filling up from both inside and outside. The fire is rising towards where we put our wood chip bed; it looks like an orange flame now. The smoke box is going to continue on its own without me having any influence. I just need to be patient and let it do the work for now, so that’s what we’re going with here.
Play around with your smoke! You want to make sure that it’s not just Ok, but vapor comes out of the grill too. And if you notice this happening then – congratulations – because everything looks good for tonight’s dinner party.
The burner underneath the smoke box is out, but I’m going to turn it back on again. The ribs are building up color like crazy and there’s even some beautiful brownish-yellow bone showing. We’re cooking fast though because this meat needs to be cooked perfectly if you want tenderness without drying out in your smoker. The fat is dripping down and drizzling onto the flavor rise, a bar. The smoke from this large BBQ smoker layer adds more delicious flavors to your food as it cooks in its own juices!
I just want to make sure that we are cooking evenly because if I’m looking at this there are places on the grill where it looks like some parts of food have browned while others haven’t. And also knowing how much smoke and heat each part gets will help with achieving perfect results.
Flip The Meat Around
So what I’m going to do is, um…I’ll stop the rotisserie, release clamps enough so that you can stick it in another way around, and then put everything back on again. After turning brown manually with my hands, simply turn off your oven when finished cooking.
And now the back of my ribs is getting a beautiful color just as well. I got everything right here that will make for an amazing barbecue sauce, and there’s something else too – a secret ingredient that you’re about to discover.
The first step in cooking this delicious dish is to remove the knob on your rotisserie skewer. This thing can stay where it’s at, otherwise when you turn on the burner-it’ll melt. When the side burner is hot, wait five seconds and then put a high-quality pan over it. Let this come up to temperature before adding 100 milliliters of KIMCHI sauce into what will be cooked in just one more minute. To that delicious sauce at 50 milliliters of wide wine vinegar, we add a tablespoon of dark soy sauce and a teaspoon of Wooster sauces. Then for the finishing touch, you’ll need 200ML ketchup in addition to honey which brings it all together.
Throw it around, and let the heat get to know your kitchen. Once you have that perfect bubble of syrup on top then all that is left for us are just salt and pepper so we can share in this crazy delicious sauce together.
At first, I thought it was an interesting sauce but then realized that you might not know what this is. This KIMCHI base comes from a restaurant store and can be used for making delicious Kim Chi.
Kimchi is a fermented cabbage that sits in sauce to make it taste delicious. You can add Kimchi as an ingredient for all sorts of dishes, but there’s one thing you should know: this isn’t just any type of dish, and there’s one thing you should know: It has its own base flavor. The moment you put this flavorful mix of spices and garlic in a sauce, it becomes something magical. At first taste, there’s an immense flavor that promises to be big with amazing sensations all over your mouth.
So we added a little bit of kimchi to our barbecue sauce. And that’s what gave it its special flavor! I called this KIMCHI BBQ SAUCE because there are plenty more flavors for your taste buds right here in the jar.
The ribs are looking absolutely delicious
There’s a dark brown crust on top, bones that stick out just enough to make them look inviting without being too scary for newcomers who might be intimidated by all the tricky cuts needed in barbecue cooking; and fat rendering down into tender pieces as it cooks away below the line.
When you’re grilling, it can be hard to tell when the ribs are done. But with a few easy signs that will let even an amateur know for sure whether or not their food has been done: the bones start popping out of place. The next sign to look for is when you can rip one of these ribs off. That’s a clear indication that your cooking time has come – and it’s high time.
The sound of sizzling meat is enough to make me excited, but the crust on these ribs really puts them over the top. I love how they get all crispy and golden brown before my eyes.
However, if you want the best ribs possible then it’s important to use a smoker with direct heat and fat rendering down. When we slice into our meat there will be so much juice that spills out over everything. My personal favorite way is when they’re cooked in their own sauce–the dip part goes well on top of this tasty treat too.
The sauce is so intense that it almost has a dip flavor. The mixture of sweet and savory in this BBQ masterpiece really brings out the best qualities from your ribs, which are both powerful but also full-bodied due to their depth! I can’t believe how simple these ribs are when you’re using one main ingredient – KIMCHI base to make them pop off life’s menu.
We all know how important it is to have the right barbecue sauce for our ribs, but sometimes we can’t find exactly what we’re looking for. Well now there’s a solution – this Kimchi-based product will give you great results without fail.
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