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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-18-2010, 02:54 PM | #1 |
Take a breath!
Join Date: 03-19-08
Location: Searcy, Arkansas
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My attempted modified Johnny Trigg Rib Recipe Results
Folks I smoked up (4) large racks of spares yesterday using a similar Johnny Trigg approach and they were excellent.
I prepped the ribs as usual removing the membrane, excess fat, flap but did not make St. Louis ribs out of them. Lightly rubbed them with some EVOO and applied some of Jeff's Naked Rib Rub recipe that I had modified just a little by adding some granulated honey to it. I then placed them on my 250 degree smoker using Stubbs Charocal, and three chunks of peach/apple wood. While they were smoking I took (1) cup of Honey, (1) cup of Parkay Squeezable Sweet Butter, and 3/4 cup of Brown Sugar and combined all three in a small pan and gently heated it to melt and blend all ingredients together. At the three hour mark I removed the ribs from the smoker, applied a liberal amount of the Honey/Butter/Brown Sugar sauce to both sides and then another light coat of the rub, double wrapped them in foil and put back on the smoker for about 1-1/2 hours and then removed them from the foil and placed them backed on the smoker for another hour. During the last 15 minutes of the last hour I glazed them with some of Myron's Hog Sauce and these were the best ribgs I have ever made not that I have made that many. Just thought I would share my experience with you, sorry I have no pictures to show you as I had three familes over here that would not give me time to take any, they were hungry lions and devoured them. |
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07-18-2010, 03:10 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Sounds like some good ribs. Congrats!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-18-2010, 03:13 PM | #3 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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Sounds great to me!
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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07-18-2010, 03:36 PM | #4 |
On the road to being a farker
Join Date: 04-20-10
Location: Garden Grove California
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Thanks for the post.
Where did you get Ganulated Honey from?? |
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07-18-2010, 03:57 PM | #5 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Sounds like a success and we will have to try that soon. Amber has always been a little reluctant about the butter honey brown sugar thing.
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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07-18-2010, 04:33 PM | #6 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Is Amber not a sweet person?
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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07-18-2010, 04:38 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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SOUNDS very nice.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-18-2010, 04:55 PM | #8 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Good to hear that you've had a good result with the ribs. I tried it recently with a good result, although I had to hurry mine. Next time, like you, I will add a sauce to glaze, like Sweet Baby Rays, or something like that.
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A butterflies wings. About to bring down everything... |
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07-18-2010, 05:11 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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This would have more better is we had some to look at..... Heheeee. But, I'm glad this worked out for you.
Where this is going to come in real handy is prepping a lot of racks for the foil step. I always get the doubled foil pieces ready, and heat my apple juice up, and also warm up the sauce and honey a touch.... but having the honey/Parkay/sugar all heated and dissolved will save some time when wrapping.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-18-2010, 05:20 PM | #10 |
Full Fledged Farker
Join Date: 02-13-10
Location: Milwaukee, WI
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Check out the threads on BBQ and butter, honey, sugar, etc. From what I got out of it the issues of sugar burning, etc. are not avalid since at BBQ temps sugar, honey, etc does not burn. Butter I'm not sure about, but if you use butter, sugar, honey etc in a cake and bake it at 350 and it doesn't burn, why not use it at 225 or 250 in a cook?
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Blues, BBQ and Homebrew! |
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07-18-2010, 05:49 PM | #11 |
Take a breath!
Join Date: 03-19-08
Location: Searcy, Arkansas
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When I unfoiled the ribs the Honey/Butter/Sugar glaze looked exactly like it did when I put it on before foiling, I had no burning effect at all. I was worried about this but as it turned out I was worrying for nothing. I was also worried that the ribs would be so sweet that I could not eat them but far from it, they had a good flavor with no overpowering sweetness, I will definitely repeat this process.
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07-18-2010, 06:01 PM | #12 | ||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-18-2010, 06:30 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Great, now I want some ribs. Congrats on the successful cook.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-19-2010, 04:08 AM | #14 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Mine never looked as good as ThirdEye's
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A butterflies wings. About to bring down everything... |
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