How do you cook pork chops in a rotisserie?

Answer 1

Use a shank ham 6 to 10 pounds. It will have more meat and lass fat than a butt-end ham. This recipe is for a 9 pound shank ham. In a spice grinder add 3 tbs peppercorns, 3 tbs sugar, 2 tbs fennel seed, 1 tbs Coleman's Dry Mustard, 1 tbs kosher salt. Then chop 1/4 bunch of fresh marjoram, sage, rosemary. Mix herbs with the spice mixture and set aside. Score the outside of your ham cutting 1/4 inch through the skin in a diamond pattern. Then put your ham on the skewer for the rotisserie as it is easier to do it now than once you have the dry rub on it. Take your spice mixture and rub it into every surface of the ham, and with your fingers push this mixture into every fat crack or opening you can find. I also dig out the marrow from the ham bone, mix it with this spice mixture and pack it back into the ham bone. Put it on the gas grill on a medium heat with a drip pan underneath. Make sure the wide end of the ham does not make contact with the back or bottom burner. If there is any part of the ham that makes too close contact with the flame make a guard with a piece of heavy aluminum foil triple folded. Grill for 2 hours checking every 15 minutes and adjusting the heat to keep your grill at 250 to 275 degrees, During this time make a mixture of 1/3 cup yellow mustard and 1/2 cup dark brown sugar (light brown is fine as well). At the two hour mark, brush the glaze over every part of the meat. Continue to rotisserie with heat 20 minutes then turn off the heat and continue to rotate the ham to "fix" the glaze. Remove from grill and remove skewer. Tent with foil and let rest for 20 minutes. Serve.

Answer 2

Things that you will need:

• A rack of (Pork) ribs
• A good rib-rub to make it nice and juicy (8+ hours marinaded preferred)
• Barbecue sauce (of your own choice)
• 1/2 cup Apple juice / Apricot / Orange / Any fruit you prefer...
• Fuel for grille
• Aluminum foil with which to prevent direct contact of fire from meat
• Wood chips (Hickory and/or Mesquite) to provide a nice smoky flavor

You will have to cook and baste it for about 1 to 2 1/2 hours, depending on temperature achieved.

SO! Having marinaded (in the refrigerator) your ribs (pork or beef) 8+ hours, bring your grille to whatever your desired temperature is.

Add flavored wood chips.

Slow and low is the best motto I've ever heard. (No flames, please...)

Place ribs on foil-pan and CLOSE COVER.

ONLY apply sauce 15 - 25 minutes PRIOR to completion time... remember, it's a condiment, not the meal (!) but adding it near the completion time will 'soak the flavor' throughout the meat.

Answer 3

The best way I can figure to have rotisserie pork chops is to use pork loin roast and then slice it to your desired chop size when you're done. The pork loin is where pork chops are cut from. I don't know how long as that depends on your equipment, but I'd give it a nice rub, put it on the spit and let it ride.

Answer 4

all you have to do is put it on the grill and set a time

Answer 5

I will always cook a pork roast or loin till it reaches an internal temperature of 190 degrees.

Answer 6

fire/heat