Ribs grilled on a rotisserie have a flavor that is completely different from what you’re probably used to. Gone is the heavy smoke taste so prized by pit bosses in the United States. In its stead is the crusty succulence you get when you cook a fatty meat in front of a fire. The flames create a dark, crisp crust, while the slow, gentle turning bastes the meat with the melting fat. What results is a rib with a little more chew to it than a traditional American baby back. And instead of the sweet taste of barbecue sauce, you get to enjoy the natural flavor of the pork.