My son Ryan and I took Grand champion at the August 2012 BBQ competition in Whitefish, MT.

We used the Cajun Bandit mod for brisket and pork butts. We cooked a brisket and pork butt on the lower rack and the same on the upper for about 11 to 12hrs and they came out perfect.

For the brisket we used Butcher's Beef Injection along with Smoky Okie's Deep Beef Flavor, then seasoned with Plow Boys Bovine Bold, then glazed with Blues Hog. Great combination!

For the pork butt we injected with Smoky Okie's Pure Pork Power and seasoned with Secret Squirrel (my son's seasoning) and Blues Hog Original mixed with their Tennessee red.

We did the ribs and chicken on The Rib-O-Lator. We used Squirrel on the chicken and Blues Hog Original mixed with their Tennessee red.

Time got away from us, so by the time we got the chicken ready to cook we only had about 35min before turn in, so we cranked up the kettle to 500 degrees and put it on The Rib-o-lator and it was done in 30. The skin had a golden color and it was as bite-through as you would ever want. We glazed with Blues Hog Original mixed with their Tennessee red.

The Rib-o-lator saved us on the chicken... there is no way we could have pulled this off on the grill at that high a temparature.

We seasoned the ribs with the Grill More Sweet Rub and glazed with Blues Hog.

we took

Montana Grand Champion

1st in brisket

2nd in pork

2nd in chiken

4th in ribs

Rib-O-Lator Rib-O-Lator Rib-O-Lator Rib-O-Lator

These are our turn in box's to the judges.

Try The Rib-O-Lator -- I guarantee you'll become an instant BBQ pro!


Grand Master Winner 2009




Using The Rib-O-Lator and FlavorDome Smoker my son Ryan and I took first place in three categories giving us the "Grand Master" win!

I´m convinced that no matter what your level of bbq'ing experience is, The Rib-O-Lator will make you "Master of your Grill" every time!

-- Bob Garnache, Inventor


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