Helpful BBQ Resources & Links
Get Social with Ribalizer
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Check out “The Grill” - Ribalizer’s official blog for more recipes, tips,
contests and promotions. ribalizer.com/blog
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Like Us on Facebook at facebook.com/ribalizer to hear what other
Ribalizer fans are cooking up.
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Follow us on Twitter @Ribalizer for the latest in Ribalizer news.
twitter.com/ribalizer
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Watch our Videos on YouTube youtube.com/user/ribalizer or on
our website at ribalizer.com/videos
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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. [email protected]
Cool BBQ Sites
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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.
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bbq.about.com/od/porkribsaucerecipes/tp/Top-10-RibSauce-Recipes.htm
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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.
© 2014 Ribalizer (patent pending) is a registered trademark of
Cenzo Products LLC, Phoenix, AZ, USA. 602-264-8148
IMPORTANT SAFEGUARDS
Warning: Using the Ribalizer, like any cookware product, involves handling hot materials. Exercise caution and common
sense.
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Do NOT carry the hot Ribalizer and pans.
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Always use grill gloves or pot holders, and keep your face away from steam
or heat.
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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.
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Only load the meat into the Ribalizer AFTER the Ribalizer is securely on
the gas grill.
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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.
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When handling raw meat products, as always, wash your hands frequently
to avoid cross contamination.
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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.
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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
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Ribalizer Info & Purchase
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/
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/
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/
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Ribalizer Recipes
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
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.
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Your Ribalizer: Assembly & Care
Here’s your Ribalizer®:
Before using, wash Ribalizer,
Meat Separator and pans
with soap and warm water.
2 pans per use
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.
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Using Your Ribalizer: 3 Easy Steps
Ribalizer Recipes
Here’s what else you’ll need to make “the best ribs you’ll ever cook”
using your Ribalizer.
Ribs
1
Rib rub (spices)
Soaked wood chips
Liquid
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.
SEE “TIPS” FOR MORE ON MEAT PREP & SMOKING
1
Snap Meat Separator into place.
Attach bottom aluminum pan to
Ribalizer. (See page 3.)
3
Put soaked wood chips on grill per your preference
(inside smoke box, or scattered on grate below).
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.)
SEE “TIPS” FOR MORE ON
SMOKING WITH WOOD CHIPS.
4
4
Put Ribalizer with attached bottom aluminum pan on
your gas grill.
5
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.
6
Slide each rib rack into an individual section of the
Meat Separator.
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
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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
BBQ Chicken
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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:
Just Rub! 2
Blend all ingredients:
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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)
2 parts paprika
1 part sugar
1 part chili powder
2 parts garlic
¼ part cayenne pepper
1 part salt
1 part black pepper
Basic BBQ Sauce
 1 can (15 ounces) chili sauce
 ½ cup distilled white vinegar
 ½ cup brown sugar
 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.
Classic BBQ Rib Sauce
This BBQ Rib Sauce has a touch of smoke and a lot of flavor.
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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
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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
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.
8
2
SMOKE + FLAVOR
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Turn grill on using medium high heat and close
grill lid. Smoking should begin within two minutes.
8
At 5 minutes check the liquid in your Ribalizer. If
liquid is boiling, lower the heat of your grill slightly
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Cook for 45 minutes total with grill lid closed.
3
10
TENDERIZE
RIBALIZER UNCOVERED
45 Minutes
RIBALIZER COVERED
1 Hour 15 Minutes
At 45 minutes, put barbecue gloves on and open
grill lid. Top off liquid to reach the bottom of the
rack.
11 With gloves on, invert second aluminum pan and
slide / secure into metal ring (as lid) over Ribalizer.
12 Close grill lid and cook for an additional 1 hour
and 15 minutes.
13 With barbecue gloves on, open grill lid and remove
Ribalizer’s upper aluminum pan, being careful to avoid
steam while opening.
14 Turn off the gas grill and let the Ribalizer cool thoroughly. DO NOT REMOVE
THE RIBALIZER FROM THE GRILL UNTIL AFTER IT HAS COOLED.
15 Remove rib racks and cut ribs - place on platter
or in top lid for quick serving. ENJOY!
5
Ribalizer Cooking Tips
Ribalizer Cooking Tips
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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.
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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.
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The key to using the Ribalizer is to ensure the liquid is at a simmer or
slow boil throughout the cooking process.
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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.
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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).
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“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.
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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.
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:
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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.
Continued next page
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