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.