Tumbled Chicken & Ribs
|Country style pork spareribs||3 Pound (Thick Cut And Meaty)|
With a sharp knife, remove as much fat as possible from ribs and separate into individual blades.
Center spit basket on spit rod and layer-fill with chicken and ribs.
Do not overfill 2/3 to 3/4 of basket is best, as meat must have room to tumble.Arrange enough low-glowing coals to form a solid rectangular bed about 6 inches across and extending 3 to 4 inches beyond ends of basket
Coals should be about 2 inches behind an imaginary wall extending from spit to firebed.
Place spit on barbecue 4 to 6 inches above firebed and start motor.
Cook for about 1 1/2 hours or until meat near bone is no longer pink when slashed.
Add 5 or 6 briquets every 1/2 hour, spacing them evenly to maintain a constant temperature.
After removing chicken and ribs from basket, season to taste with salt and pepper.
Serving size: Complete recipe
Calories 2891 Calories from Fat 985
% Daily Value*
Total Fat 109 g167.9%
Saturated Fat 35.5 g177.7%
Trans Fat 1.5 g
Cholesterol 1694.2 mg564.7%
Sodium 2020.1 mg84.2%
Total Carbohydrates 0.1 g0.03%
Dietary Fiber 0.03 g0.13%
Sugars 0 g
Protein 445 g890.5%
Vitamin A 10.8% Vitamin C
Calcium 36.9% Iron 115.9%
*Based on a 2000 Calorie diet