Rib-O-Lator

Neato!
Yeah, that's a pretty popular gadget among the smoker crowd. It's well built and all stainless steel.
 
My dear late brother would have LOVED to have that!!! He would have been in hog heaven!! No pun intended. :clap: :applause:
 
buzzard767 said:
Great gadget. It almost makes me feel bad that I already have a smoker.
Click to expand...

That is what is so neat about it, you can use it on most grills that can accomodate a rotisserie!:wub:

I'm gonna get one for MY smoker grill. I have a Charbroil. :in_love:

15.jpg



http://www.ribolator.com/faqs.php
 
here are a few things i cooked on the rib-o-lator

60 drums and wings. i sprinkled with Montreal steak seasoning and they tasted fantastic.
rolchicken1.jpg


some ribs. cooked for about 3-4 hrs at 225-250.


these went in my belly.
 
Even though it is much smaller and holds a lot less, I can get that same luscious rotating effect with my Georgre Foreman Jr. Rotisserie (below).

Because it rotates the meat while roasting it.

Babyback ribs can be placed onto the rotating spit using the six scewers, up to a 12-lb turkey, two small chickens or and oven stuffer capon can be placed directly on the spit.

The small flat basket can be used for steaks, chops, cicken pieces and seafood and the round basket can be used to bake guilt-free French fries!

For the meats, to get that real down-home smokey flavor, I just add a little bit of liquid smoke to the meat before cooking it.

And BTW, I just baked some smokey drumsicks in it the other day!

So I'm really not missing the benefits here. :clap: :bonk:
 

Attachments

  • 001.jpg
    001.jpg
    51.6 KB · Views: 222
Last edited:
Actually, it is an appliance like the Rib-O-Lator. A gadget is something like a citrus grater or a veggie peeler.

They are both powered by a small electric motor, which classifies them as cooking appliances.

Only difference is, the Rib-O-Lator gets its heat source from the grill, while my rotisserie uses a heating element to cook the food.
 
Last edited:
would someone please stop bringing keltin and sass to karaoke night!!!

:wink:

the rib-o-lator looks cool, but i wonder how well it is machined? some of the shelves seem to grab as they go around, especially once some weight is put on them.

hmmm, maybe a sealed bearing or some other kind of bushing would help the shelves to remain more level. maybe a gearing solution. there's always a better mousetrap.

i'm with unka ralph, if i can find the time, this looks like a winter in the basement project.

bbq'd mouse, anyone?
 
You're entitled to your own opinion, but SO AM I entitled to mine.

There is also one that can be used on top of the stove.
 
Last edited:
All I know is I smoked some spareribs last week using some unseasoned oak chunks with bark on it and my ribs came out foul tasting. I was deducted cooking points by my family because of that.
 
Most people agree to avoid bark. It's not always bad, but it can hold mold, mildew, bugs, fungus, etc, that can taint your smoke. That sounds like what happened to you.
 
After hearing from both parties, the mods agreed to do a little surgery on this thread and open it back up to the original topic.


Talk amongst yourselves..................
 
Keltin said:
Most people agree to avoid bark. It's not always bad, but it can hold mold, mildew, bugs, fungus, etc, that can taint your smoke. That sounds like what happened to you.
Click to expand...

That's probably what did it. I've never had this problem with pre-bagged wood chunks for smoking before.
 
FooD said:
That's probably what did it. I've never had this problem with pre-bagged wood chunks for smoking before.
Click to expand...

One thing to remember about bark is that it is more “alive” than the underlying wood. It’s basically the tree’s skin. As such, it is loaded with sap, water, and possibly all the other yuckies I mentioned earlier.

If you can control your wood source, especially kiln dried, then bark can add a little something. But barked wood right off the ground that has been sitting can contain a lot of nasties you don’t want in your smoke.
 
You must log in or register to reply here.
Top