Shotgun smokers
Full Fledged Farker
I've been wanting to try the trigg way when it comes to ribs, I'm using a traeger and I was curious if any of you brothers knew the way trigg does his ribs. Any advice helps! Thanks!
I'm still new to this sit and I was just curious how I would find that? And thanks for the advice!grillfella said:someone posted a while back his an step by step analysis with pics a while back
I'm still new to this sit and I was just curious how I would find that? And thanks for the advice!
I've been wanting to try the trigg way when it comes to ribs, I'm using a traeger and I was curious if any of you brothers knew the way trigg does his ribs. Any advice helps! Thanks!
I'm still new to this sit and I was just curious how I would find that? And thanks for the advice!
I'm still new to this sit and I was just curious how I would find that? And thanks for the advice!
Johnny Trigg is one of my personal BBQ heroes. I would LOVE to attend one of his classes and will do so if one comes up on my side of the Mississippi.
The thread about Trigg's ribs was gleaned from information that Trigg intentionally shared, every bit of it. He has said so. That should tell you that what's publicly known about how he cooks his ribs is not his exact process. It is just a glimpse into what he does when he cooks comp ribs.
That being said, what he does share is golden. Judges, apparently, love his ribs. And, the method he shares can be tailored to a person's individual tastes.
The 3-2-1 method is a tried and true rib cooking technique that is no secret. It is up to each BBQ cook to modify it to his/her own preferences. If you like them sweet, use some honey or sugar. If you don't like them sweet, don't use it. The same goes for spice, salt, or pepper, rub, and sauce. If foiling for 2 hours is too long for your preference, foil them for less time. If you prefer to wait them out and cook without foil, that's a great way to go. Use what you like.
Either way, Trigg is one of the greats and it's fun to learn from someone who is a master at the craft.