Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 31

0 members and 31 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 7 of 7
  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default 22" WSM/Rib-O-Lator Rotisserie Mod

    I got the first new Kettle sized Rib-O-Lator from BOB, and modified the center section of my 22" WSM to make it a rotisserie ring!

    This thing is awesome!

    I'm using a 14" dia. expando charcoal ring (same size as an 18" WSM ring)



    Four racks of Loin back ribs









    We were having so much fun, I decided to fire up the Cajun Bandit to Rib-O-Late some chicken thighs and legs!









    A little snack while we waited on the ribs!











    I love playing with meat!

  2. #2
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    I would LOVE to eat the meat that is pictured there. Baby Back's - My favorite food group. Thanks for posting those beautiful pictures.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Awesome looking chicken and ribs. Very nice color.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Mar 2010
    Location
    Kansas City, MO
    Posts
    72

    Default

    Wonderful set up and beautiful meat. What more can I say.

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Very very nice! Everything looks great. Even the cheekin has a nice color. Thanks for sharing
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Certainly looks like it works!
    Good lookin' grub! Bones & chix, I like both.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    SmokyOkie Guest

    Default


Similar Threads

  1. No Rib-O-Lator Ribs
    By Rib-O-Lator in forum Beef
    Replies: 22
    Last Post: 02-02-2010, 10:35 PM
  2. Rib-O-Lator chicken
    By Rib-O-Lator in forum Poultry
    Replies: 4
    Last Post: 01-03-2010, 10:21 AM
  3. **Rib-O-Lator**
    By swamprb in forum Rotisserie Cooking
    Replies: 28
    Last Post: 10-14-2009, 12:55 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1