Hasty-Bake Gourmet / Rib-O-Lator Rotisserie

I use the Rib-O-Lator in both my Weber Performer and my Green Mountain Daniel Boone grill but had not tried to set it up in my Hasty-Bake until yesterday. I did have to make a few adjustments to get it to work like I wanted and here is my first cook. 

I decided to cook a couple of slabs of pork loin back ribs, three pork steaks cut about 1/2” thick, and a big pork chop that I had left in the freezer. 

I trimmed the meat, and then added my rub, and when it got to the sweat stage, I put it on the Rib-O-Lator which was spinning on my all Stainless Steel Model 257 Gourmet Hasty-Bake cooker. 

I had figured that I would need about four hours in the cooker so I had loaded up enough fuel for that length of time and added a couple chunks of hickory for smoke. Everything looked good at the start of my first cook.

About 90 minutes into the cook, my pork steak and pork chop was nearing my finish temperature so I applied my glaze and let it cook an additional 15 minute and pulled them off of the cooker. 

When I pulled my steaks and chop, I also wrapped my ribs with some goodies. After an additional 45 minutes, the ribs were at 204-207 degrees internal which is my finish temp for this meat so at this point, they were unwrapped and placed bock on the cooker for my glaze. 

I let them glaze for about 15 more minutes and pulled them off the cooker. 

I had one of the pork steaks and a couple of ribs and some mashed potatoes with some  good ole white gravy made with bacon fat, and Mommy made up some cole slaw for my salad. Was way too much but the part I got eaten was sure good. 

The Rib-O-Lator worked fine in this cooker so I am sure it will see some more use in the future. 

Daniel Boone and the Rib-O-Lator

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. I wanted to cook a full load of spare ribs but just didn't need them at this time so I decided to do a mixed cook to see how this modification would work. 

The cook consisted of the following meats.

Slab of St Louis cut Spare Ribs
Rib Tips from the slab of spares
Three Pork Steaks
Two Chuck Steaks
Ham Steak



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.







I got all but the ham steak loaded into the cooker and it did balance out quite well and was rotating just fine. 



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.



Rib Tips and Chuck Steaks



Ribs and Pork Steak

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. 



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, Rib Tips, and Ham Steak



Not looking forward to the cleanup!!!

The Rib-O-Lator did a great job with the meats I tried on this first cook. Was very easy to keep in balance and will cook just fine even if it isn't in perfect balance. Looking forward to cooking a full load of ribs in this rotisserie setup. 

Rib-O-Lator in a GMG Daniel Boone

Well, I married a standard Rib-O-Lator unit with a Green Mountain Daniel Boone pellet grill and wonder how well it will cook ribs. 



With the additional height inside the Daniel Boone, made this modification very easy.



Looks like it will work fine....



Used my battery operated spit motor for this modification.



And a 1/2” spit rod bearing on the other end of the rod.

But, will it cook ribs???