Wood Stone

How to Make Sweet & Smokey Baby Back Ribs in a Wood Stone Rotisserie

Serves 2-4. These winning baby back ribs garner compliments every time we make them. Slow-roasted in our rotisserie, they embody all the qualities we look for in a perfect rack of ribs—tender meat that falls gently from the bone, a confident tang of sweetness and heat, and mouth-watering color that pulls us in every time.

2 ea. racks of baby back ribs
1/2 cup extra virgin olive oil
1 cup Rib Rub
1/4 cup barbeque sauce
2 T mined scallions


Step 1

Rotisserie: 5-10-in. Flame Height

Step 2

Trim off excess fat on the ribs, reserving a very thin layer of fat to help seal in flavors and moisture.

Step 3

Rub olive oil over the surface of the ribs, coating them completely.

Step 4

Rub Rib Rub over the entire surface of the ribs.

Step 5

Wrap and refrigerate the ribs for at least 12 hours.

Step 6

Remove from the refrigerator at least 1 hour in advance of cooking. Place the ribs in a four arm basket and cook in the rotisserie until the rib bones protrude about 1/2-in. from the meat, around 90 minutes.

Step 7

Remove the ribs from the rotisserie, and drizzle with barbeque sauce. Sprinkle with scallions and serve.