Recipes

Recipes to make you drool.

The main seasoning and sauce I use are the Grill Mor brand, because they make all my food taste great. And I used them to win first place.

I like the original sweet rub seasoning for all meats and fish because it taste great, and you can put it on heavy and it won't overpower your food once it is cooked.

The signature dry rub also taste great but without the sweet flavor. I alternate between the two, and sometimes I mix them.

Anytime you cook something that drips you should place a piece of aluminium foil, or if you have room a cookie sheet underneath the Rib-O-Lator™ to keep your grill clean.

Here is a good cooking tip. If you are only cooking enough food to fill one or two trays you can just leave the motor off with the trays at the top position to cook your food. You will still be cooking with indirect heat.

For the best ribs baby back or spare ribs you have ever had: 1st place winner.

1. Peel off the membrane on the back of the ribs. Once you get it started use a paper towel to grab and pull it off. Then rinse the ribs off with water and pat dry.
2. If you are using spare ribs you will want to cut them down to fit the Rib-O-Lator™, this is called St Louise style ribs. They will look like a thick baby back rib. This is the type I use the most. You can take the part you trimmed off and cook it as well. When they are done you can cut them up into rib-lets.
3. Then I apply a heavy coat of the grill mor sweet rub and dry rub seasoning front and back.
4. On the next step I have done two ways. (1) I let it set in the fridge overnight, and (2) I put them on the Rib-O-Lator™ right away. They both tasted the same to me, so you pick.
5. If you want smoke flavor, place your smoker box on top of the burners, and have the heat on high, once it starts to smoke turn to low. I use the FlavorDome smoker as it will smoke for about an hour before I have to refill it, and it produces a better flavor smoke.
6. The grill temperature should be about 225-250. If possible, don't have the Rib-O-Lator™ over the burner that is on. If that is not possible just make sure the heat is on low. I also place aluminum foil underneath the Rib-O-Lator™ to catch drippings. You will want to do this when the grill is cold.
7. Now place the ribs on the Rib-O-Lator™ and let cook for about one hour.
8. On this step you will need a spray bottle. In the bottle add ½ cup of apple cider vinegar and about two cups or more of apple juice (I use coke) and about a teaspoon of olive oil. After the ribs have cooked for about an hour or so spray with the mixture. Do this about every ½ hr or so. If you can't do this or you don't have a spry bottle then you can baste them with the mixture.
9. At about 2 ½ hours of cooking they should be looking pretty good. Now you want to baste them with BBQ sauce. I have tired many sauces and the one I like best is the grill more original sauce (the grill more seasoning and sauce are what I used to win 1st place.) you will want to baste them every half hour, this will give the sauce time to caramelize. Also, you will want to turn the heat up to about 300 degrees for the last hour.
10. At about 3- 3 ½ hours take a toothpick and poke it into the rib, the toothpick should go through like you are putting it into butter. If It doesn't cook a little long and then recheck.
    You can also take a fork and pick at the meat to see how easily it comes of. If you have to tug at it, then it's not done.
11. Once they are done let them set on a plate for about 15 min before cutting them.
    And here is the important part....DO NOT! ADD ANY MORE BBQ SAUCE TO THE RIBS, EAT THEM AS THEY ARE FOR THE BEST FLAVOR.
    I wonder how bacon on-top of ribs would be? A good name for it would be piggy back ribs. I gotta try it, I'll let you know.

Great tasting tender fish:

1. Mix one clove of garlic with a cube of sweet butter and add juice from half a lime.
2. Wash the fish with cold water and dry off. I apply a heavy coat of the grill more original seasoning.
3. If you want smoke flavor follow the directions in the rib section.
4. Spray the tray with Pam or something similar. Then place the fish on the Rib-O-Lator™ and cook at about 300 digress.
5. For the fish to turn out perfect you will want to cook it until the internal temperature in the thickest part of the fish is 140-145 no more! It is important that you have a thermometer to check this, don't guess.
6. After about a ½ hr of cooking baste the fish with your butter mix, you can do this a few times until done.
7. Using a long barbecue flipper, slide it under the fish and lift off the tray onto a plate and eat up. (Bacon optional)

Perfect vegetables:

1. Cut up an assortment of your favorite vegetables. I cooked some red and yellow peppers, lots of onions, mushrooms, asparagus, zucchini, and for the first time jalapeno peppers. To make them not hot you just cut out the seeds and the pith (the white stuff) and no hot, and they taste great.
2. You can cook them as is or you can mix them with a little olive oil and seasoning and then place on the Rib-O-Lator™ tray, they will turn out great. (Bacon optional)

Juicy Burgers:

1. 1. You can use regular hamburger or you can have your store grind some out of beef brisket, sirloin steak etc.
2. I like to mix Worcestershire sauce, lots of grill more seasoning (either one or both) some small chunks of cheese, and some cayenne pepper for a little kick. Mix it altogether.
3. Make a good sized patty and place on the Rib-O-Lator™.
   
   The advantage of doing it on the Rib-O-Lator™ is that you won't start a grease fire and the burger won’t burn, it will be nice and juicy. I like mine with a little pink in the middle.
4. I like to take some of the sliced jalapeno peppers (already gutted so there not hot) and cook them at the same time. Put them on the burger just before you add the cheese.
5. Put your favorite cheese (I like pepper jack) over the top and a big slice of sweet onion (you can cook the onion on the Rib-O-Lator™ or just put it on raw) a slice of avocado, and of course BACON. You can cook that on the Rib-O-Lator™ as well.
6. Be prepared to get some mess on you.

Steaks:

1. Just add the signature or the original seasoning and a little Worcestershire sauce and cook until it is the way you like it. (Bacon optional)
2. If you have time, let the above mixture set on the steaks for an hour or so to let it soak in.
3. It will take a little longer to cook on the Rib-O-Lator™, but it wont burn.

Chicken:

1. I like to use boneless chicken breasts
2. Depending on how much chicken you are cooking use one to two cloves of garlic and mince. Use anywhere from ½ to 1 cube of melted butter, and mix the two together.
3. Put a light coat of the grill mor sweet rub on each piece And place on the Rib-O-Lator™ (spray the tray with Pam first) The inside grill temp should be about 300 degrees
4. Baste the chicken with the butter mix while cooking.
5. Cook until the internal temp of the chicken is 160 degrees or the juice runs clear. (And don’t forget the bacon).

Pork chops:

I just coat them with either one of the grill mor seasonings, and cook until the juice runs clear about 155 internal temp.

They taste great. (Bacon optional)

Moink Balls so named because it is a combination of cow and pig. Moo-Oink

1. You can use store bought meatballs or make your own.
   If you make your own do the following:
2. Mix grill mor seasoning into the meat
3. Mix in small chunks of pepper jack cheese
4. Make a good size ball
5. Wrap with bacon so the ball is covered. (You knew there would be bacon involved)
6. Now place on the Rib-O-Lator™. You'll know when there done.

Other things you can cook on the Rib-O-Lator™:

• BACON
• Shrimp
• Hot dogs
• Meatloaf
• Corn
• pizza
• Cut up potatoes
• Believe it or not, bread
• Basically anything you can cook on your stove or oven you can cook on the Rib-O-Lator™.

More recipes to come...

Or if you have some that you want to share let me know and I will add them here.

If you have a question about the Rib-O-Lator contact me at info@ribolator.com or call me at 206-999-0962 ask for Bob.

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