Helpful BBQ Resources & Links Get Social with Ribalizer Check out The Grill - Ribalizer s official blog for more recipes, tips, contests and promotions. ribalizer.com/blog Like Us on Facebook at facebook.com/ribalizer to hear what other Ribalizer fans are cooking up. Follow us on Twitter @Ribalizer for the latest in Ribalizer news. twitter.com/ribalizer Watch our Videos on YouTube youtube.com/user/ribalizer or on our website at ribalizer.com/videos WE LOVE HEARING FROM YOU! Tell us about your Ribalizer successes, post your pictures, and please DO email or message us with questions, comments and suggestions. info@ribalizer.com Cool BBQ Sites Derrick Riches authors and hosts the excellent About Barbecues & Grilling (bbq.about.com) site. Check it out for tons of wonderful information, including more rub and sauce recipes. bbq.about.com/od/porkribsaucerecipes/tp/top-10-rib- Sauce-Recipes.htm See what Derrick says about the Ribalizer. bbq.about.com/b/2013/05/14/first-look-the-ribalizer.htm If you just love reading about, drooling over, and planning your next BBQ, check out tmbbq.com, Texas Monthly s community and blog about all things BBQ, most especially Texas BBQ. Hosted by renowned barbecue editor, Daniel Vaughn @BBQSnob. 12 2014 Ribalizer (patent pending) is a registered trademark of Cenzo Products LLC, Phoenix, AZ, USA. 602-264-8148
IMPORTANT SAFEGUARDS Ribalizer Info & Purchase Warning: Using the Ribalizer, like any cookware product, involves handling hot materials. Exercise caution and common sense. Do NOT carry the hot Ribalizer and pans. Always use grill gloves or pot holders, and keep your face away from steam or heat. Do NOT carry Ribalizer loaded with meat as the pans are not intended to handle the weight of the meat and any associated cooking liquids. The award winning Ribalizer rib cooker for gas grills. The Fast, Easy, and Foolproof way to make the best ribs you ll ever cook. Includes Ribalizer rack, meat separator, four aluminum, replaceable steam tray pans, and recipes to make amazing ribs and more. Purchase at: ribalizer.com/product/ribalizer/ Only load the meat into the Ribalizer AFTER the Ribalizer is securely on the gas grill. Once cooking is completed, remove meat from Ribalizer and place in serving pan, platter or on cutting board, while leaving the Ribalizer, and pan with liquids on the grill until fully cooled. When handling raw meat products, as always, wash your hands frequently to avoid cross contamination. The Ribalizer is designed for a gas grill. It may be used on a charcoal grill provided the heat is maintained at a consistent level throughout the cooking process. Ribalizer amazingly delicious, custom blend of spice rubs. Perfect for grilling, baking/roasting, broiling, frying and of course whenever you use your Ribalizer. Available in Rib, Beef, Pork and Chicken flavors. 8 oz. packets. Mix & Match to save. Purchase at: ribalizer.com/product/ribalizer-spices/ Do NOT use Ribalizer directly on an open flame or fire. It must rest on a grill grate above the heat source. WATCH OUR INSTRUCTIONAL VIDEO Cooking Awesome Ribs with the Ribalizer www.ribalizer.com/videos Keep a supply of aluminum steam tray pans, full size deep. Each 20.75 L x 12.875 W x 3.00 H (inside capacity to 3.25 H) Available in packs of 15 and 30. Purchase at: ribalizer.com/product/replacement-pans/ 2 11
Ribalizer Recipes Your Ribalizer: Assembly & Care Ribalizer Prime Rib Season your Prime Rib with Ribalizer Rub the Beef spices or your favorite. Remove the meat separator from your Ribalizer. Rub or spray the Ribalizer rack with cooking oil. Place the prime rib inside the Ribalizer rack. Cook for a total of 1 hour, 35 minutes for medium rare, using basic instructions on pages 4-5 Using Your Ribalizer, adjusting cook times as follows: Step 2 Smoke + Flavor, Ribalizer Uncovered = 1 Hour Step 3 Tenderize, Ribalizer Covered = 35 minutes Here s your Ribalizer : 2 pans per use Before using, wash Ribalizer, Meat Separator and pans with soap and warm water. 10 Ribalizer Fall Apart Tender Turkey Use 12-13 lb. turkey. Clean and prep your turkey by first washing in cold water, then drying. Remove the backbone and butterfly the turkey: Set the turkey breast-side down on a large cutting board, with the tail closest to you Use an electric knife or heavy duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts until you hear a cracking sound and the bird has flattened slightly. Rub the dried, butterflied bird with 1½ cups of your favorite rub. For a BBQ type flavor, use our Ribalizer Rub the Ribs spices or for a more classic poultry flavor, try our Ribalizer Rub the Bird spices. Set the bird on a rack over a cookie sheet or pan and refrigerate overnight. Rub or spray your Ribalizer rack and meat separator with cooking oil. Lay the turkey on top of the Ribalizer meat separator. Cook for 2 hours as you would for ribs, following the same basic instructions on pages 4-5 Using Your Ribalizer. After 2 hours, remove the upper pan lid. Using a watered down version of one of the BBQ sauces found on page 8, baste / brush onto the turkey. Cook an additional 10 minutes without the pan lid, carmelizing the glaze. Carefully place the turkey in the upper pan lid, tent it with aluminum foil and let it rest for 20 minutes. Here s how to put your Ribalizer together. Snap and lock the Ribalizer Meat Separator (4) into place (3). Attach aluminum pan (1) to bottom of Ribalizer rack (3). Prior to each use, spray or rub your Ribalizer Rack and Meat Separator (top and bottom of all metal rungs) with cooking oil to minimize sticking. After use, remove larger food debris from metal rungs. Place Ribalizer in dishwasher for cleaning. Dispose used aluminum pans and cooking liquid by placing in a large plastic trash bag and sealing securely. 3
Using Your Ribalizer: 3 Easy Steps Here s what else you ll need to make the best ribs you ll ever cook using your Ribalizer. Ribs Rib rub (spices) Soaked wood chips Liquid 1 PREP Prepare the ribs ahead and refrigerate coated with Ribalizer Rub the Ribs or your favorite rib rubs spices for at least an hour or two. Soak your wood chips in water for a few hours in advance of cooking. 1 3 4 Snap Meat Separator into place. Attach bottom aluminum pan to Ribalizer. (See page 3.) SEE TIPS FOR MORE ON MEAT PREP & SMOKING Put soaked wood chips on grill per your preference (inside smoke box, or scattered on grate below). SEE TIPS FOR MORE ON SMOKING WITH WOOD CHIPS. Put Ribalizer with attached bottom aluminum pan on your gas grill. 2 Rub or spray Ribalizer and Ribalizer Meat Separator with cooking oil (top and bottom of all metal rungs) to keep meat from sticking. (See page 3.) Ribalizer Recipes Larger Ribs (Beef Ribs or St. Louis Style Pork Spare Ribs) For Beef Ribs use rib-eye bones, plate short ribs, beef chuck ribs. (Best buy for beef ribs is at local markets when bone in rib-eye roasts are on sale. Since many customers prefer boneless rib-eye roasts, butchers will remove the bones and these are the ones you want to buy. They re meaty and good quality.) Rinse spare ribs (do not rinse beef ribs, just season) following the steps in Ribs Preparation Recommendations. Follow the same basic instructions on pages 4-5 Using Your Ribalizer. Note: To ensure the top aluminum pan can be inverted to cover the larger size beef and spare rib / St. Louis Style racks, place them at a greater angle when inserting into the Meat Separator. This may limit the number of racks that can be cooked at once to less than six (4-5). Pulled Pork Roast Use pork shoulder. Rinse and clean pork thoroughly and pat dry. Slice the pork into strips about 4 inches wide. Follow steps 4-6 in Ribs Preparation Recommendations. For pulled pork, use Just Rub 1 or Just Rub 2 for spices or your own favorite. Place pieces in between Ribalizer Meat Separator sections. Cook for a total of 2 1/2 hours using basic instructions on pages 4-5 Using Your Ribalizer, but adjusting cook times as follows: Step 2 Smoke + Flavor, Ribalizer Uncovered = 1 Hour Step 3 Tenderize, Ribalizer Covered = 1 1/2 Hours Let cool on grill for ~20 minutes before removing meat Pull apart and shred pork Serve with rolls or sandwich bread 4 5 6 Fill Ribalizer with liquid of your choice to the bottom of the rack. We use Dr. Pepper, but beer, other sodas, water, and wine also work well. Slide each rib rack into an individual section of the Meat Separator. BBQ Chicken Use whole cut up chicken or your favorite pieces. Clean chicken thoroughly and pat dry. Follow steps 4-6 in Ribs Preparation Recommendations. For BBQ chicken, use the same spices as used for ribs or try any you prefer. We recommend Ribalizer Rub the Ribs spices for BBQ chicken. Place pieces in between Ribalizer Meat Separator sections. Cook for two hours following basic instructions on pages 4-5 Using Your Ribalizer. 9
Ribalizer Recipes Using Your Ribalizer: 3 Easy Steps Just Rub! 1 Blend all ingredients: 2 parts black pepper 1 ½ parts salt 1 part cumin 1 part brown sugar 1 part paprika 1 part chili powder (hot or mild) Basic BBQ Sauce 1 can (15 ounces) chili sauce ½ cup distilled white vinegar ½ cup brown sugar Just Rub! 2 Blend all ingredients: 2 parts paprika 1 part sugar 1 part chili powder 2 parts garlic ¼ part cayenne pepper 1 part salt 1 part black pepper ¼ cup Worcestershire sauce ¼ teaspoon Tabasco sauce 3 tablespoons Just Rub! 1 or 2 Combine all of the ingredients in a saucepan. Simmer for 20 to 30 minutes to allow the sauce to thicken. If you desire a thicker sauce, at this time you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed into just enough cold water) and simmer for an additional three minutes. Serve warm. 2 SMOKE + FLAVOR 7 8 9 Turn grill on using medium high heat and close grill lid. Smoking should begin within two minutes. At 5 minutes check the liquid in your Ribalizer. If liquid is boiling, lower the heat of your grill slightly Cook for 45 minutes total with grill lid closed. 3 TENDERIZE 10 At 45 minutes, put barbecue gloves on and open grill lid. Top off liquid to reach the bottom of the rack. RIBALIZER UNCOVERED 45 Minutes RIBALIZER COVERED 1 Hour 15 Minutes Classic BBQ Rib Sauce This BBQ Rib Sauce has a touch of smoke and a lot of flavor. 11 With gloves on, invert second aluminum pan and slide / secure into metal ring (as lid) over Ribalizer. 2 cups chili sauce 1/3 cup brown sugar 1/4 cup minced onion 2 tablespoons olive oil 2 tablespoons water 3 cloves garlic crushed 1 tablespoon apple cider vinegar 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 1/2 teaspoon liquid smoke 3 tablespoons Just Rub! 1 or 2 fresh ground pepper to taste 12 Close grill lid and cook for an additional 1 hour and 15 minutes. Blend onion and water into a puree. Heat a medium sauce pan over medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes. Cat's Classic Coleslaw 5-6 cups chopped cabbage ¼ cup shredded onion 1 cup mayonnaise ¼ cup apple cider vinegar 1 heaping teaspoon sugar salt & fresh ground pepper to taste In a large bowl, combine cabbage and onion. In a smaller bowl, make dressing by combining mayonnaise, vinegar, sugar, salt and pepper. Whisk the dressing until the sugar has dissolved and all vinegar is incorporated. Toss dressing into cabbage mixture. If dressing isn t covering all the cabbage (too dry), you may need to make a little more to mix in. Let chill. Serve in a family style bowl. 13 14 15 With barbecue gloves on, open grill lid and remove Ribalizer s upper aluminum pan, being careful to avoid steam while opening. Turn off the gas grill and let the Ribalizer cool thoroughly. DO NOT REMOVE THE RIBALIZER FROM THE GRILL UNTIL AFTER IT HAS COOLED. Remove rib racks and cut ribs - place on platter or in top lid for quick serving. ENJOY! 8 5
Ribalizer Cooking Tips Ribalizer Cooking Tips On first use, be sure to carefully follow Ribalizer basic instructions on pages 4-5 for best results. After first use, experiment as you like. When cooking with the Ribalizer, do not let the liquid boil out. Tenderizing the meat requires liquid and if the liquid burns out, your ribs will have a burnt flavor. The key to using the Ribalizer is to ensure the liquid is at a simmer or slow boil throughout the cooking process. Ribalizer is designed for the controlled and continuous heat source provided from a gas grill. It may be used on a charcoal grill provided the heat is maintained at a consistent level throughout the entire cook time. Adjust cook times for high altitude. We recommend 1 hour with Ribalizer uncovered (Step 2: Smoke + Flavor) and 1.5 hours with Ribalizer covered (Step 3: Tenderize). Using Your Ribalizer instructions on pages 4-5 are written for cooking baby back ribs. Slight adjustments are recommended for beef ribs, St. Louis style, and other cuts of meat. SEE RECIPES for specific details. The Ribalizer Meat Separator is removable for cooking larger cuts of meat. Be sure to adjust cook times for larger pieces. Cook to desired tenderness and use a meat thermometer if needed to check doneness. If you prefer ribs cooked with a basted on BBQ sauce, follow the basic instructions on pages 4-5 Using Your Ribalizer. At the end of the 2 hour cook time, remove Ribalizer s upper aluminum pan. Brush on BBQ sauce and cook an additional ~15 minutes with the Ribalizer lid off (uncovered). Ensure that the liquid does not boil out during this time. Ribs Preparation Recommendations 1) Remove rib racks from packaging. 2) Rinse in cold water, rubbing ribs with hands to clean and remove loose meat pieces /"debris". 3) Remove the membrane covering on the underside / back of ribs. Wiggle a sharp knife under the membrane at one end of the rack, inserting just next to the first rib. Use a paper towel to grab the end and pull it off the ribs. Continued next page Ribs Preparation Recommendations (continued) 4) Pat ribs dry with paper towel. Place ribs on large sheet of aluminum foil. 5) Sprinkle ribs with Ribalizer Rub the Ribs spices or spices of your choice. Spread and rub with as much spice as you choose. A good rule of thumb is ~ 1/4 c. per rack of ribs. 6) Wrap your ribs in foil and refrigerate up to 24 hours. Smoking with Wood Chips To achieve that smoky barbecue flavor, you ll need to add wood chips to your gas grill. With the Ribalizer, you have the first 45 minutes or so of cook time to get that flavor and associated smoke ring on the meat. 1) Start with some wood chips of your choice mesquite, hickory, pecan, apple, or mix them up to get the flavor you like. 2) Soak wood chips for about an hour by placing them in a large plastic baggie or a bowl or bucket and covering with water. For a strong smoke flavor, use about 1/2 of a standard 2 lb. bag of chips. Use less to reduce smoke flavor intensity. 3) When you re ready to cook, drain out the excess water from the chips. 4) To add wood chips to your grill, you have several options: Smoke box (store bought or homemade) Make an aluminum foil pouch Use a disposable aluminum pie or other small pan Pour them loose into the bottom of the grill below the cooking grate the Ribalizer will sit on If using a foil pouch or pan, punch some holes in the bottom of the pan/pouch. 5) Load smoke box, pan or foil pouch with drained wood chips and place on grate below the top cook grate or on the top cook grate leaving room for the Ribalizer. 6) Place the Ribalizer on the grill grate, load the meat, turn the grill onto medium high. Smoking should start within two minutes. Follow the basic instructions on pages 4-5. 6 7