In previous blogs “Grill Crab Rangoon Stuffed Mushrooms with Oscarware Grill Toppers” “Make Sizzling Shrimp Bowls with Oscarware Grill Toppers,” “Making Breakfast Outside with Oscarware Grill Topper” and “Grilling a Whole Chicken to Perfection with Oscarware’s Roast and Rib Rack” I introduced Planet Barbecue to the Oscarware Grill Toppers. It has been a terrific addition to my collection of grill accessories.
Meet Oscarware Grill Toppers
If you missed my previous blogs, let me introduce you to Oscarware Grill Toppers. They have been making outdoor cooking accessories since 1989. In addition to the Rib and Roast Rack, they offer a range of grill toppers that include:
- Porcelain-coated grill toppers
- Disposable grill toppers
- Round grill toppers
The porcelain-coated grill topper was the original and is still one of Oscarware’s most popular products.
All Oscarware Grill Toppers are 100% recyclable and made in Bonnieville, Kentucky. The grill toppers allow the grilling enthusiast to cook food that might present a challenge on the grill. They are ideal for pizza, fish, seafood, and vegetables.
Porcelain-Coated: The Safe Way to Keep Your Grill Non-Stick
To demonstrate how Oscarware’s Roast and Rib Rack solves the space issue I decided to cook three racks of spareribs. I planned to use my Big Green Egg (BGE). I know it is not a small smoker, but I did not want one of the racks hanging over the edge and possibly burning. Using the rack also provides space to cook additional food with the ribs. I set up my Big Green Egg (BGE) for smoking by inserting the heat diffuser plate and layering in wood chips as I added the charcoal.
I started by removing the membrane from the spareribs. Next, I lightly coated the ribs with yellow mustard to help the rub to adhere to the ribs. I generously seasoned the ribs with a combination of Steven Raichlen’s Pit Powder and Kansas City rub.
I placed the ribs on the roast and rib rack and once the BGE reached 275 degrees I placed them in the BGE. I started to spritz the ribs with apple cider vinegar after an hour of smoking. I sprayed three more times during the smoking process.
The ribs did not need any sauce, but feel free to baste the ribs with your favorite sauce and increase the temperature of your grill. Turning up the temperature of the grill helps the sauce set on the ribs. I let the ribs rest in a cooler for an hour. Finally, I sliced the ribs, and it was time to eat.
Flavor Payoff & Final Thoughts
I opened the cooler and got a nice smoky aroma from the ribs. The ribs had crusty edges since I did not sauce the ribs. The crisp edges and the tender rib meat created a nice contrast of textures. The ribs were tender, but I could take a bite with the meat falling off the bone. The ribs developed a nice bark and flavor due to the combination of rubs and wood smoke.
Oscarware’s Roast and Rib rack made it easy to move the ribs on and off the grill and freed up space to cook additional food. It would be a great addition to your grilling accessories, or the perfect gift for the barbecue enthusiast in your family.
Want to try this recipe? Get your Oscarware Roast and Rib Rack now on Amazon and at Oscarware.com.
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