I am having so much fun using my rotisserie that I want to try some racks of St. Louis style ribs on it. I am looking for ideas on how to secure them to the spit. My initial thought is to have two racks and I would tie them back to back. I would run the spit in between them. I would then use the spit forks to secure them more. I don't know how not having the back side of the ribs getting heat would affect them.
I have a basket, but two racks will not fit in it plus it is a little too short.
Any other ideas would be greatly appreciated?