Rotisserie ribs are baby back pork ribs cooked on a rotisserie spit for even heat, tender meat, and a sticky, bold BBQ finish with smoky, sweet, and savory flavor. Built for backyard grilling enthusiasts and homeowners who enjoy outdoor cooking, this method keeps ribs simple, flavorful, and easy to manage on a modern grill for family dinners or weekend gatherings.
The ingredients are carefully selected for quality and flavor. The baby back ribs are sourced fresh and trimmed, and because they are leaner and cook faster than spare ribs, they are a great fit for rotisserie cooking. The seasoning blend includes spices like paprika, garlic powder, onion powder, kosher salt, and brown sugar, which are staples in barbecue cooking and often sourced from trusted suppliers to maintain consistency. The use of yellow mustard as a binder helps the rub stick to the meat, enhancing the flavor profile.
What makes this recipe special is the balance of smoky, sweet, and savory notes achieved through the rotisserie cooking method. The slow rotation bastes the ribs in their own juices, resulting in juicy meat with a crispy crust that is packed with flavor. Wood chips can be added during cooking for extra smoky barbecue flavor, with hickory being a great option.
I love this recipe because it transforms traditional barbecue into a hands-off, foolproof process that delivers tender, juicy ribs with minimal effort every time. You'll find the full rotisserie rib recipe here, along with ingredient choices, seasoning and prep steps, grill setup and cooking technique, flavor ideas, pairing suggestions, and the Monument Grills Rotisserie Kit that helps make the process even easier.
Behind the scenes, developing this recipe involved experimenting with different rubs, cooking times, and temperatures on a gas grill and a charcoal grill like the Weber Kettle and Big Green Egg. The goal was to find the sweet spot of medium heat and long cooking time that produces tender ribs without drying them out. Testing various barbecue sauces helped identify the ideal glaze application time to avoid burning while maximizing flavor.
I enjoy eating these rotisserie ribs paired with classic sides like coleslaw, baked beans, and cornbread. For a twist, sometimes I add a sprinkle of cheese or a dash of hot sauce for extra kick. This recipe is versatile and can be adapted to different tastes and occasions, making it a go-to for anyone who loves delicious, juicy rotisserie ribs.
Ingredients
- 1 Rack of Pork Back Ribs
- ¼ Cup Yellow Mustard
- Monument Grills Texas Sweet BBQ Sauce
- Monument Grills Texas Pork Rub to Taste
Additional Tools
Preparation
- Preheat your grill to 300°F using the outside burners on high and the interior burners off.
- Skewer the ribs onto the rotisserie spit by pushing the skewer between every 3-4 bones. This will create an S shape out of the ribs.
- Rub both sides of the ribs with yellow mustard.
- Season both sides of the ribs with Monument Grills Texas Pork Rub.
- Insert the rotisserie spit in the rotisserie motor and turn it on.
- Cook for approximately 2 ½ hours until the meat starts pulling back from the bones.
- Using a basting brush, apply Monument Grills Texas Sweet BBQ Sauce to all sides of the ribs.
- Continue cooking for an additional 30 minutes until the sauce has formed a sticky glaze.
- Remove from the grill and allow to rest. Remove from the rotisserie spit and serve.
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- 5 infrared burners + a built-in ceramic IR burner + a side sear burner, total 78,000 BTUs
- Total 900 sq in. cooking area
- Cover, rotisserie kit and 2 meat probes included
- Bluetooth app control
- LED temp display panel
- Upgraded stainless-steel firebox
- Easyswap propane tray
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