Pork butt turned out good. I'm glad I carved a bunch of the fat off.
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Any Time is Grillin Time
- Thread starter olbriar
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If there is room below your roast, would a disposable shallow pan work to catch the drippings?
I would think so... I don't think the heat would be enough to vaporize them, which is why I want a practice run. Prime rib twice? Oh the horror!
BrickHouse
Android Expert
Some rotisseries have the ability to pace a "catch pan" under the meat.
The Showtime has a "grease pan" to catch the fat that would drip off poultry... but I've yet to try something like a prime rib on it. I'll have to let you know how it works out.
You don't need the rotisserie for a rib roast (prime rib), I cook mine in the oven all the time. Rosemary, thyme, garlic, and butter to coat the whole thing. Start if it 500 degrees for 15 minutes, then 325 until the center reaches 110-115 (lower side for rare, upper side for medium rare) and let it rest. It will come to temp (5-10 degrees warmer) as it rests.
That said, you can cook some seriously good food in one of those rotisseries. I ran one (well, three as they died) for years.
We tried something different for Thanksgiving this year that worked out well. Being as our company needed to eat early, we baked the Turkey the day before. I let it cool and then carved the bird and put the meat in two disposable tins and covered them with foil. Thursday morning, I warmed the meat in the smoker set at 325° for an hour and a half or so.. I went by temp. Once it reached 165° in the smoker I set the cook temp to 150° and wrapped it up in foil again and it rested for another half hour before serving. I kept the meat wet by having drippings in the bottom of the trays and spooning it over the slices. It gained some smoke flavor but it wasn't robust. Mostly it was just handy to have it cooked and carved then warmed up later. The turkey was very moist and tender. The best part was freeing up the oven for a pan of cornbread and then stuffing and a couple of pies.
I went to the market Tuesday for a few items and two St Louis style racks followed me home. They were marked down for quick sale and then marked buy one get one. I came home with two racks for a bit over nine bucks. Admittedly, they are not my favorite ribs but I will enjoy them at that price. They had pork butts at buy one get one as well. I was tempted but I just smoked one and have frozen meals of pulled pork in the freezer. I guess nobody was smoking out the week of Thanksgiving. 
I pulled one of the bargain St Louis racks out of the freezer this morning. I plan to get it all smoky tomorrow. I think I'll make some potato salad to go with it.
I removed the membrane and spiced my rack of ribs and had them smoking by 9:30 this morning. I'm notorious for extending the tried and true 3-2-1 cook on ribs. I don't glaze them and like them fairly dry.
I'm grilling spatchcocked a chicken.
Your cook sounds good. It's the best way to cook a chicken IMO. I wrapped my ribs at the three hour and fifteen minute mark. My smoker is set at 225°. I'm a big fan of wrapping my ribs in culinary butcher paper. It's a little late in my life to be worried about the effects of heated aluminum in my cooks but I like the ability of the butcher paper wicking off some of the grease while still crunching the cook. I'll give the rack a two hour crunch and then let them finish an hour or so before serving. My potato salad is in the fridge chilling. Nothing fancy today because the wife wants some. Boiled potatoes peeled and diced, boiled eggs diced, sweet pickles diced, with mayo and tart mustard. No vinegar, salt, or pepper. If I was making it for myself. I'd uses some spicy brown mustard and some smoked paprika. I like to taste pepper in my salad but the wife doesn't. I'll season mine on my plate.
St Louis ribs just aren't as good as baby backs IMO. At the price, there were okay. My tater salad tasted good for something different.
