You are here

Tumbled Chicken & Ribs

Barbecue.Master's picture
  Country style pork spareribs 3 Pound (Thick Cut And Meaty)
  Chicken thighs 12
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

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


Tumbled Chicken & Ribs Recipe