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question on using ribolator

post #1 of 2
Thread Starter 

Hey all, first timer on the forums here.  I tried posting to roll call but it sounded dumb so I'm jumping in :)


I love using the weber rotisserie along with the ribolator.  Ultimately i find its more pain in the rear than its probably worth.  I set up with a snake briquette stack, place the main grate where it belongs, and connect my maverick kettle probe directly over the water tray.  The question and problem I continue having is really really long cook times and i think the probe is in the wrong place for using the ribolator/rotisserie.  


Yesterday I did 2 SLC ribs, first the dang things don't fit on the ribolator so i had to cut them in half, and one had to be cut down to invididual ribs because it was so long, that sucked a lot.  Anyhow the ribs went on at 10:45 am 225 on the mark. I was trying out the 3-2-1 method. At 4:45 only a few of the bones were revealed and it wasn't close at all in the bend test so I let them keep going .  At  7 pm i couldn't hold out any longer and so I pulled them. Thats over 8 hours :(  They were delicious no doubt but still weren't finished the way I like a rib to be fall off the bone.  In fact it was still quite connected and probably could have used 2 more hours.  


Since my smokes most often go way way longer than anticipated I can only summize the placement of my probe is wrong.  Ive calibrated it to boiling water and other probes so I believes relatively accurate.  

post #2 of 2

I would say that the ribolator is unnecessary and is the cause of your problems. Since it has such a large swing radius it will be almost impossible to track the temp at all points. I would try doing ribs straight on the rack using the 3-2-1 method and see how it goes. If you need more space to fit the ribs you could go with a rib rack instead of laying them flat. 

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