The Best BBQ Rotisserie Recipes to Try This Summer

Looking for some new recipes to try on your grill this summer? Rotisserie is great because it’s simple and straightforward, whether it’s a party or just a Monday night. We’ve got some of the best rotisserie recipes for you to try out this season that will serve the whole family and then some!

Asian Style Rotisserie Ribs

You’ve likely had ribs, but have you had Asian Style Rotisserie Ribs? If not, you’re in for a treat!

Ingredients

2 racks (baby) back ribs
2 tbsp. Bone Dust BBQ Seasoning
1 tbsp. ground ginger
2 tsp. granulated garlic
2 tsp. freshly ground pepper
¼ cup packed brown sugar

Sauce Ingredients

3 tbsp. sesame oil
10 cloves garlic, peeled and grated
2 tbsp. grated ginger, fresh
1 can (6 oz.) tomato paste
½ cup hoisin sauce
1/3 cup soy sauce
1/3 cup dry garlic rib sauce
1/3 cup brown sugar, packed

Instructions

1. Prep the ribs by removing the silverskin off the back.

2. Preheat your BBQ to 325 degrees F using the bottom burners on low.

3. Combine the Bone Dust BBQ seasoning, ginger, garlic, pepper, and brown sugar in a bowl. Then, cover your ribs in the rub.

4. Thread the ribs onto the spit rod, using the rotisserie forks to secure them. Put it on the grill and switch it on. Cook the ribs slowly for 1.5 hours, until they reach an internal temperature of 165 degrees F. You can add some smoke as you see fit.

5. Make the sauce over the side burner after the ribs have been cooking for about 45 minutes. Heat the sesame oil in a saucepan, then add the garlic and ginger and cook until fragrant (about 1 minute). Add the tomato paste, hoisin sauce, soy sauce, and brown sugar. Bring it to a simmer and let the sauce thicken.

6. Brush the ribs thoroughly with the sauce every 2-3 minutes until the entire surface is nicely glazed and has begun to caramelize on the ribs.

7. Slice the ribs and serve with extra sauce and sesame seeds.

Rotisserie Lamb Gyros

If you’ve never tried lamb, Rotisserie Lamb Gyros will be a delicious introduction.

Ingredients

2 lamb shoulders, boneless
1 tbsp. coriander seed
1 tbsp. dried thyme
2 tbsp. sweet paprika
2 tsp. garlic powder
1 tbsp. oregano
1 tsp. peppercorns
1 tsp. kosher salt

Instructions

1. Cut the lamb into thin flat slices.

2. Grind together the spices using a mortar and pestle or spice grinder. Then season the meat and marinate for at least 60 minutes. If you want added flavour, let it marinate overnight.

3. For this recipe, you have the option to cook the lamb over charcoal. For this, remove the grill’s cooking grids and sear plates and insert your charcoal tray if you don’t typically use charcoal. Add some soaked wood chips on top of the charcoal.

4. Put the pieces of lamb onto the rotisserie spit and load it into the grill.

5. Cook the lamb until it reaches an internal temperature of 130 degrees F.

6. As you cut pieces of meat off, let it continue to turn so the meat stays ready to serve. Otherwise, cook the meat to an internal temperature of 145 degrees F, then take it off the gril and let it rest 15-20 minutes.

7. Make your gyros as desired.

Easy Rotisserie Chicken

The whole family will love this Easy Rotisserie Chicken dinner. It’s seriously easy and seriously delicious. The best part? Save the leftovers to be used in sandwiches, quesadillas, or whatever!

Ingredients

1 whole chicken
2 tsp. salt
2 tsp. pepper
2 tsp. rosemary
2 tbsp. olive oil .
1 ½ cups dry white wine
Butcher’s twine

Instructions

1. Get your rotisserie kit out and set up. Turn the back burner on high (between 450-500 degrees F).

2. Remove the giblets and get rid of excess fat. Rinse the chicken and pat dry.

3. Coat the chicken in oil, then season it with the salt, pepper, and rosemary. Make sure to rub the seasonings evenly over the bird.

4. Tie the chicken with butcher’s twine so the legs are secure.

5. Put the rotisserie fork onto the spit rod, just over the halfway point, and tighten the thumb screws. Slide the spit into the chicken and press the chicken into the forks. Slide the other forks onto the spit rod and push them into the chicken, then tighten the thumb screws.

6. Centre the chicken on the rear burner that’s preheated and turn on the rotisserie motor. Don’t forget to put a drip pan filled with the wine beneath the chicken.

7. Brown the chicken for about 15 minutes, until it is crispy on the outside. Then, turn down the grill to about 350 degrees F. Grill the chicken for 20 minutes per pound, until it reaches an internal temperature of 165 degrees F.

8. Remove the chicken, set it on a plate, and let rest for about 10-15 minutes.

9. (Optional) Make gravy with the juices and remaining wine.