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how about doing some chicken?

i tried it after watching johnny trigg and they turned out ok but not great.

i have been wanting to do a belly, i think i will pick on up and see about adding it to my belly.

Hi Pat, nice to see you finally got all the toys up and running, and the ribs look GGGGGRRRRREEEAAATTT! my tony the tiger impression.

That looks great, nice job, can't wait to see the meat pics. And the lid hinge looks way cool as well.

actually, voice# 4

i will try the boot next, I'll see if i can get through the grinder.

The problem with being a BBQ nut is having to deal with 7 conflicting voices in my head. The other day one of the voices (the crazier one) suggested I make a burger with half beef and half spam. I haven’t had spam for 50 years, so instead of arguing with myself (have you ever argued with a...

make sure you take some pics.

yes, you can use your motor and spit rod with the ring. motors and spit rods are pretty much universal. the only difference is the rod length. the one for the kettle is 27"L you can always cut yours to fit or buy one just for the kettle. you can email me with any questions. bob info@ribolator.com

we ship weekly to Australia so some someone down there likes it. you can also go to the Aussie bbq forum to get some opinions as well. as far as the ring, you can use tin foil to fill in the gap. you can also do other web searches for reviews. i look forward to dealing with you.

me likey!

looks great Mike. they say you eat with your eyes first and after looking at your pics i'm full. when cooking chicken on the rol it is usually done in 40-45min at 325-350 grill temp but i find if i cook it for at least an hour the skin turns crispy and it's still moist and tender.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Another thing about ribolator. The thumb screws for the collars are too dainty/small IMHO. They quickly stripped during tightening. I ended up drilling out and upsizing the...

the links i put in my last post didn't turn out the way i wanted so i will try this. hope it works.

here is what i do. i marinate them in wishbone Italian dressing (this is the best brand)overnight then i coat them with Montreal steak seasoning and then put them on the rib-o-lator for about 1hr at 300-325 grill temp. after an hour you won't have to temp them because they reach proper temp at...

i have the cajun bandit ring and it works great. the one thing i don't like about it is that it is to short and the rib-o-lator will not spin freely if i set the whole thing on a table, whereas the weber ring will. i remove ring and all if i have to add more charcoal. i made a 9" ring out of...

DON'T OVER THINK IT, YOU WILL DO FINE.

just use your normal charcoal set piling 20 to each side would be agood start. try and keep the temps at about 250-300-you wont need to foil them just cook until a toothpick will pass through like butter and then you done.

the rib-o-lator needs about 6" of clearance from the spit rod down. if your grate is lower than that then you can use it. if you have more questions you can call or email me. 206-999-0962 info@ribolator