Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

Sweet and Smoky Baby Back Ribs

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


  1. Rotisserie: 5-10-in. Flame Height
  2. Trim off excess fat on the ribs, reserving a very thin layer of fat to help seal in flavors and moisture.
  3. Rub olive oil over the surface of the ribs, coating them completely.
  4. Rub Rib Rub over the entire surface of the ribs.
  5. Wrap and refrigerate the ribs for at least 12 hours.
  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.
  7. Remove the ribs from the rotisserie, and drizzle with barbeque sauce. Sprinkle with scallions and serve.