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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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02-10-2013, 04:39 PM
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#1 |
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Is lookin for wood to cook with.
  Join Date: 12-27-12
Location: Cypress, TX
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Johnny Trigg Ribs
Did some research and decided to take a run at Johnny Trigg's ribs. I have always cooked ribs unwrapped and was really wanting to see how wrapping and the adjusted 3-2-1 method would work.
Dusted with Famous Dave's Rib Rub as I have tried a number of commercial rubs and seem to like this one the best. Used a MES 40 with oak wood chips. Cooked at 275 with a 2-1-30 min method. I wrapped at the 2 hr mark per the Trigg recipe. Brown sugar, Parkay, clover honey, Tiger Sauce and apple juice. Unwrapped and placed back in the MES for 30 min to firm up. I thought they turned out well. I was worried about them being to sweet but we really enjoyed them as is without sauce. For me the take aways were that wrapping gave me more tended and moist ribs than I was getting unwrapped. I am also excited to try different things in the wrap to change the flavors.
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[I]Knowing just enough to be dangerous[/I] Weber Performer Oklahoma Joe Offset Masterbuilt 40 |
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02-10-2013, 04:41 PM
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#2 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Looks good! Sounds like a fun cook too.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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02-10-2013, 04:45 PM
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#4 |
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Is lookin for wood to cook with.
Join Date: 12-27-12
Location: Cypress, TX
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Great minds think alike jonboy! I want to try that next time.
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[I]Knowing just enough to be dangerous[/I] Weber Performer Oklahoma Joe Offset Masterbuilt 40 |
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02-10-2013, 04:47 PM
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#5 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Looks great, nice job!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-10-2013, 04:49 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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To much work for me and I hate artificially sweetened meat
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-10-2013, 04:54 PM
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#7 |
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Full Fledged Farker
Join Date: 02-10-13
Location: Marblehead , Ma
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doesn't Johnny squeeze his Parkay out length wise ?
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02-10-2013, 04:55 PM
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#8 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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They look really great so far.
I am not a "Grumpy Old Guy" who is stuck in the past and I appreciate your efforts!  Good job! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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02-10-2013, 08:04 PM
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#9 |
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Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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They look good.
You know it is funny though, every time I see "Johnny Trigg's Rib Recipe", it's always different from the other "JTRR" I've seen... 
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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02-10-2013, 08:17 PM
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#10 |
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is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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It's good for the perfect bite, but I like ribs, so it's too much for a couple
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-10-2013, 08:30 PM
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#11 |
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is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Great looking ribs, I would eat them right up.
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BWS Fatboy |
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02-10-2013, 08:50 PM
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#12 | |
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is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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They look great.
2-2-1 at 225 is my recipe on spares. Never cared for that rub but love his sauces! I load up when they are on sale.  Quote:
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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02-10-2013, 08:53 PM
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#13 |
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is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Great job. Ribs look delicious!
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PBC---Weber Kettle |
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02-11-2013, 01:25 AM
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#14 |
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Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Nice looking Q and I like FD rib rub
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Stumps XL Baby/UDS |
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02-11-2013, 06:48 AM
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#15 |
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is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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I like doing them both "all kinds of ways" also.....depends on my time, who's coming over and just what i'm feeling at the time.....Johnny Trigg probably inspired an entire load of folks to cooking better or different ribs....Great Job!!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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