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
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.
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.
I was running hickory pellets and set the cooker at 150 degrees for the first hour to get some additional smoke into my product.
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.
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.
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”
Cooked about an additional hour until my ham and last pork steak was done.
The cook came out quite well for a first cook with this rig.
Pork steak and chuck steak
Ribs, tips, and ham steak
Not looking forward to the cleanup!!!