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.
- 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.
- 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.
- Then I apply a heavy coat of the grill mor sweet
rub and dry rub seasoning front and back.
- 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.
- 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.
- 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.
- Now place the ribs on the Rib-O-Lator™ and let cook
for about one hour.
- 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
- 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.
- 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.
- 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
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:
- Mix one clove of garlic with a cube of sweet butter
and add juice from half a lime.
- Wash the fish with cold water and dry off. I apply
a heavy coat of the grill more original seasoning.
- If you want smoke flavor follow the directions in
the rib section.
- Spray the tray with Pam or something similar. Then
place the fish on the Rib-O-Lator™ and cook at about
- 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.
- After about a ½ hr of cooking baste the fish with
your butter mix, you can do this a few times until done.
- Using a long barbecue flipper, slide it under the
fish and lift off the tray onto a plate and eat up.
- 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.
- 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)
- 1. You can use regular hamburger or you can have
your store grind some out of beef brisket, sirloin steak
- 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.
- 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 wonâ€™t burn,
it will be nice and juicy. I like mine with a little
pink in the middle.
- 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
- 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.
- Be prepared to get some mess on you.
- 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)
- If you have time, let the above mixture set on the steaks
for an hour or so to let it soak in.
- It will take a little longer to cook on the Rib-O-Lator™,
but it wont burn.
- I like to use boneless chicken breasts
- 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.
- 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
- Baste the chicken with the butter mix while
- Cook until the internal temp of the chicken is
160 degrees or the juice runs clear. (And donâ€™t
forget the bacon).
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
- You can use store bought meatballs or make
If you make your own do the following:
- Mix grill mor seasoning into the meat
- Mix in small chunks of pepper jack cheese
- Make a good size ball
- Wrap with bacon so the ball is covered. (You
knew there would be bacon involved)
- Now place on the Rib-O-Lator™. You'll know when
Other things you can cook on the Rib-O-Lator™:
- Hot dogs
- 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 firstname.lastname@example.org
or call me at 206-999-0962 ask for Bob.