I am still experimenting with my Octoforks and I have to tell you I am still pretty impressed. I recently used them for making rotisserie pork ribs.
I set up the Joetisserie with the Octoforks on an unlit grill so that I could figure out how far I could extend the Octoforks. With my Vision Classic B and a small load of charcoal I was able to extend the Octoforks all the way and still clear the coals. The fully extended Octoforks are about the size of a rack of St. Louis ribs, but as I soon learned, you will have to trim the ends.
The tines on the Octoforks are long enough that you will be able to hold an entire rack and won’t have to worry about the ribs falling off during the cooking process. I set up my [easyazon_link identifier=”B01CCHXXHA” locale=”US” tag=”backyardmov05-20″]Joetisserie[/easyazon_link] with the forks facing away from one another.
I wanted to make sure my grill was approximately 350F, so I set up the [easyazon_link identifier=”B01FOYB27G” locale=”US” tag=”backyardmov05-20″]Tip Top Temp[/easyazon_link] and let the grill come up to temp. I also through a handful of apple chips on the coals for a nice smoke flavor.
While the grill was coming up to temp I prepped my ribs. I rinsed them and patted them dry. I also removed the silver membrane from the bone size of the ribs. The technique I like is to use a paper towel to grip the membrane and then just peel it off. I used a homemade rub and the pork barrel rub, I didn’t need to use yellow mustard this time.
At 350F I only needed to spin the ribs for about 90 minutes, so quite a bit shorter than smoking them. One way to tell if they are ready is to look at how far the meat has shrunk up, when about ¼” of bone is exposed they should be about ready. The safest way to make sure they are done, is to take the temp, minimum safe temp is 145F.
Once I got the ribs to a point where they were done, I stopped the [easyazon_link identifier=”B01CCHXXHA” locale=”US” tag=”backyardmov05-20″]Joetisserie[/easyazon_link] and coated them with a thin layer of BBQ sauce. I let them spin for another 15 minutes.
The end results were delicious ribs. They were just a little tougher than I would have liked, I think I might have given them another 10-15 minutes, but still very good. I got a lot of compliments from our guests. I actually did a third rack of ribs on the [easyazon_link identifier=”B01CCHXXHA” locale=”US” tag=”backyardmov05-20″]Joetisserie[/easyazon_link] at a much higher temp, they were almost crunchy, but had a really nice concentrated pork flavor.
Conclusion:
I continue to be impressed by the diversity of the Octoforks. They were a great accessory for my [easyazon_link identifier=”B01CCHXXHA” locale=”US” tag=”backyardmov05-20″]Joetisserie[/easyazon_link]and I look forward to continuing to experiment with them. I think some rotisserie rack of lamb might be pretty tasty!
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