www.royallgrills.com

This is our new Royall Wood Pellet Grill, the 3000, and it can put out some smoke

Patti and I have enjoyed cooking on Traeger Wood Pellet grills for a year now. They are fine machines and we still have two of them on our patio. Until recently I believed there were none better. Then we had the opportunity to try out the Royall 3000 Wood Pellet Grill.

There is a difference. The Royall puts out a deeper, richer smoke that you can actually see in the smoke ring and taste in the food. This week we are giving our Royall 3000 a real work out to see if it lives up to its name. And it sure does!! One of the things I have learned in my years of BBQ is that there are times when no matter how big your grill is, it is not big enough.

The Royall 3000 has about the grill space as the Traeger 75 “Texas”, my 1st pellet grill, times 3. The Royall has a really awesome stacking grill set up. I have not gotten that far yet but give us a little time and we’ll show you.

Something else to keep in mind is that a pellet grill recipe is a pellet grill recipe. It does not matter what grill you are using, just that it is always about “TIME & TEMP”. The same amount of time at the same temp for everything you cook. It does not matter if it is in the oven, on a gas or charcoal grill or a wood pellet grill.  So, we can still share our recipes. You see ours. Send me yours and we’ll post you as a “Guest Chef”.

We still have a lot of Royall recipes and Traeger recipes that we have not posted yet, but we will…

That’s The Fun of It….

Add the sauce the last 30 minutes of cook time.

We are going to give this big girl a work out to see how she dances. We have planned a London Broil, tri-tip, Cornish game hens, salmon, tuna, shrimp, burgers, rib eyes, some glazed chicken; sausage stuffed Cajun game hens, ribs, smoked stuffed onions, potatoes and jalapenos. And then on Tuesday… We will follow this dance with round 2 and big pieces of meat, pork butt, brisket and a chuck roll the size of Ken’s head. We are calling this our Royall Dance.  She can definitely waltz without missing a step and her cha-cha is most excellent.

Ok, let’s get down to some ribs…

Prep Time: 15 minutes
Cook Time: 5 hours
Grill: Royall Wood Pellet

Ingredients:

  • 4 racks of pork ribs (we mix and match)
  • ½ rack of beef ribs (Patti had to get them for the dogs, they can’t have pork bones.)
  • Your favorite spice rub
  • Country Bob's BBQ Sauce or All Purpose Sauce
  • Spray bottle with 50/50 mixture Country Bob’s Sauce and apple juice
  • French fries (optional), we like ours sprinkled with Country Bob’s Seasoning Salt for color and flavor

Directions:

Remove the tough membrane from the back side.

Start by removing the membrane from the back side. This stuff is tough to chew and blocks your seasoning from getting into the meat. To do this I have used a butter knife or the handle of a spoon to get it started. Start a few inches from the end and work your knife in under the menbrane enough to slide your finger under and pull it off. You never get it all so just do your best.

Believe it or not, this is the hardest part of doing ribs on the grill, except for maybe not peeking.

By removing the membrane the ribs are more tender.

Now, coat the ribs down good with your spice rub.  Work it down into the meat with your fingers. Kind of like giving them a good, spicy massage. Set them aside and let them come down to room temputure.

Cooking Directions: Royall Wood Pellet Grill (all pellet grills)

Open the lid and set the dial/switch to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your ribs directly onto the center of the grill and just let it hang out in the smoke and get happy for 4 – 5 hours or so. (This will depend on what cut or how thick your ribs are.)

This is referred to as “cold smoking”, the temperature is around 160 - 180 degrees.

Note: We use a spray bottle when cooking on the grill filled with a 50/50 mix of Country Bob’s All Purpose Sauce and apple juice.  The juice is a natural tenderizer. This keeps things moist and adds tons of flavors.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread. But, most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

See The Smoke Ring

Nice Smoke Ring

About our Recipes

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of our recipes in the oven or crock pot. But, then you lose all the flavors you get from cooking outdoors. But, sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live Your Passion,

Ken & Patti

Check out Royall Wood Pellet Grills at :
Royall Mfg, Inc.
800-944-2516
www.royallgrills.com