Rib-O-Lator & GMG Marriage

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Old Dave

Senior Cook
Joined
Mar 29, 2009
Messages
271
Location
Indiana
This cook was done on my GMG Daniel Boone running a Rib-O-Lator rotisserie setup. It was also my first cook on this setup.

The cook consisted of the following meats.

Slab of Spare Ribs
3 Pork Steaks
2 Chuck Steaks
Ham Steak

img_265058_0_9e599465501d795308eb8855051ae6cf.jpg


I prepped the meat by cutting the spare ribs up into a slab of St. Louis cut spare ribs and then I had the rib tips to cook as well. I applied a rub to both the tips and the spares.

img_265058_1_6a87939c50a22909fd5c1b15625bc85f.jpg


I prepped the pork steaks by just giving them a good rub.
I prepped the chuck steaks by sprinkling on a medium coat of garlic salt and then a generous dose of black pepper.
I did nothing to prep the ham steak.

To keep this rotisserie in balance, I planned to load the ribs on one tray and then the tips on the tray opposite the ribs. Then I would load 2 of the pork steaks on one tray and the two chuck steaks on the last tray.

img_265058_2_9c57c948cfeaae754357e4d8cd4923a3.jpg

img_265058_3_4df7dc1b61f474ab80d440d2ff8b1578.jpg

img_265058_4_29db585e98720e270f632e5add234ead.jpg

img_265058_5_90922c3a209f2152af666f580b53c36b.jpg


I was running hickory pellets and set the cooker at 150 degrees for the first hour to get some additional smoke into my product.

img_265058_6_dc1e6e12098212e4e4e6c36bf56622c4.jpg


After one hour at 150 degrees, I raised the temperature up 300 degrees for the balance of the cook. I ran at this temp until my chuck steak and pork steak was done and my ribs were ready to wrap.

img_265058_7_a22c61f43e57d52c7716790d1f770c9c.jpg

img_265058_8_e03d5389fc2322bdc8dd68bf83d174b9.jpg


The food looked good at this point into the cook. I pulled the pork and chuck steaks and then wrapped the ribs and tips and placed them back on the cooker.

img_265058_9_3b9855e35b199ff2fa88a914d2f2f0f0.jpg


I had to cut up my ham steak as it was too wide for the trays and then I loaded it on one of the empty trays and then placed my last pork steak on the other tray. “Always thinking balance”

img_265058_10_14aa939c8fe26a00deb1f6c9c291a879.jpg


Cooked about an additional hour until my ham and last pork steak was done.

img_265058_11_1f3f46b3b938ffc6818ee46025a2afe8.jpg


The cook came out quite well for a first cook with this rig.

img_265058_12_0a2fec23f9b8e0035f66a10f25a48994.jpg

img_265058_13_b38914d59ce3b52b1fc598e2cfe54dbe.jpg


Pork steak and chuck steak

img_265058_14_13d7c90839d224f08998b047029fbb0f.jpg

img_265058_15_f48574304d60073b0099bf80f86c0e3e.jpg


Ribs, tips, and ham steak

img_265058_16_152a26f481c9d8b7d24cc3112e0dd122.jpg


Not looking forward to the cleanup!!!
 

Latest posts

Back
Top Bottom