Trigg Rib Shigg From "BBQ Pitmasters"

TN_BBQ said:
No way of really knowing. I too re-use spice containers, but I make a point to remove the labels when I do (serves as a reminder).

Heck, anything is possible. He could be refilling the parkay bottles with banana pudding, but something tells me what's on the label is what's inside.

Regardless, I have always subscribed to this theory:
It's OK to share your BBQ recipes because BBQ folks are too proud to use somebody's exact recipe anyway.
Click to expand...

Hell, I will just go ahead and tell you straight up.

Redneck cooking - simple chit.

Trigg wins because so many bozos go off the path and get too damn creative. They use too many spices (yeah I am ashamed too as my damn glitter has 13 ingredients, lawrys has what> 8, and dalmatian rub has 5 if its simple (lemon pepper has like three at least)) - they buy fresh, they grind them,, they make elaborate spritzes and chit.

That onion powder or salt was a walmart label. Simple Lawrys,, hell yeah! Parkay, local honey, brown sugar... redneck baby.

You have to think about stuff. if everyones using elaborate chit... and you use simple ass lawrys... tell me, who chit is gonna really stand out?

Remember that passage in the peace love and bbq where the guys were going around tasting other stuff on the gold cart and telling them thats good... then laughing all the way to the trophies as they would say "those idiots have 17 things in their damn rub."
 
Yep, simple and basic makes good BBQ. I heard someone telling me their rub had 18 spices in it. I was thinking to myself that makes good advertising but all it does to the taste is either nothing because there is so little of many of the spices or it just makes it too "designer". "Prissy" was the actual word that came to mind. :p

To me, the perfect BBQ is a good cut of meat that is tender, juicy, and meaty with a firm texture seasoned with salt, pepper, and gentle smokiness.

My favorite rub has salt, pepper, garlic and a little paprika. That's it. My sauce has ketchup, vinegar, pepper, garlic, onion, brown sugar, and one other Virginia native spice that I can't devulge because of an old family friend.

Now, that doesn't mean that more ingredients aren't good or aren't "real" BBQ, it's just my preference is for simple flavors that compliment each other. If you have to get a culinary degree to cook it, it probably isn't good BBQ. Even Tuffy Stone had to ratchet down the "fabulous" factor to win.

Hollywood, Milan, Napa Valley, and Beverly Hills aren't known for their BBQ for good reasons. They are too prissy about it. :biggrin:
 
Last edited:
TN_BBQ said:
No way of really knowing. I too re-use spice containers, but I make a point to remove the labels when I do (serves as a reminder).

Heck, anything is possible. He could be refilling the parkay bottles with banana pudding, but something tells me what's on the label is what's inside.

Regardless, I have always subscribed to this theory:
It's OK to share your BBQ recipes because BBQ folks are too proud to use somebody's exact recipe anyway.
Click to expand...


nothing like those hidden single sentences that just sneak up on you..
Thanks.... need some windex for the monitor now. :tongue::tongue:
 
IronStomach said:
Use butter, it'll be fine. If anyone says the butter will burn, they're forgetting that brown sugar burns at a lower temp than butter and the brown sugar doesn't burn in this method.

Make sure you use two layers of heavy duty foil and crimp the foil closed really well. I made 5 racks of baby backs yesterday on my UDS, works really darn well.
Click to expand...

Wrong....

Sorry to disagree with you but I have used butter only once and I ended up with carbon coated ribs and I cook at 225 degrees. I was as shocked as anyone. I thought butter would make everything better. Just to clarify, I use the 3-2-1 method too.
 
tony76248 said:
Wrong....

Sorry to disagree with you but I have used butter only once and I ended up with carbon coated ribs and I cook at 225 degrees. I was as shocked as anyone. I thought butter would make everything better. Just to clarify, I use the 3-2-1 method too.
Click to expand...


How long were they wrapped and under heat this way? Meat side down?
 
I'm so with the funkmaster on this. Simpler is often better. Ribs for others get sauced or however they want them. Ribs for me and mine? Trimmed, wiped dry, bathed in Worcestershire and an application of Bolner's Fajita Seasoning, or sometimes just S&P.
 
tony76248 said:
Wrong....

Sorry to disagree with you but I have used butter only once and I ended up with carbon coated ribs and I cook at 225 degrees. I was as shocked as anyone. I thought butter would make everything better. Just to clarify, I use the 3-2-1 method too.
Click to expand...


How well did you seal the foil?
Did you only use one sheet?
I've heard from someone who's used this method a number of times that if there's a leak it'll burn. Keep it sealed and the steam inside will help. If it escapes, the sugar dries and burns. That's right, the sugar, that wasn't the butter that burnt on you. :icon_frow

I'm only reporting my experience, maybe it was a fluke, maybe my drum runs on cold fusion. :p

I used 1/6 a cup of butter (2-1/2 Tblsp), 1/6 cup of light brown sugar, 1/6 cup of honey and 1/6 cup of apple cider on each rack of five racks on Sunday. They were cruising at 250-275. Used a 3-2-0 method, and aside from desperately needing to reduce the cooking times next time out (pulled pork ribs anyone?), nothing was burnt. In fact, the ribs could have used a little crisping. :|
 
IronStomach said:
Use butter, it'll be fine. If anyone says the butter will burn, they're forgetting that brown sugar burns at a lower temp than butter and the brown sugar doesn't burn in this method.

Make sure you use two layers of heavy duty foil and crimp the foil closed really well. I made 5 racks of baby backs yesterday on my UDS, works really darn well.
Click to expand...

It's not just for the flavor that the margarine is being used. I'm not sure buter would have the same affect on overcooked ribs. Parkay does seem keep them from falling off the bone too easily.
 
TN_BBQ said:
Regardless, I have always subscribed to this theory:
It's OK to share your BBQ recipes because BBQ folks are too proud to use somebody's exact recipe anyway.
Click to expand...


That is quoteworthy right there! :-D:eusa_clap
 
3-2-1

3 hours smoke
2 hours foil
1 hour back on the smoke and sauce

and I already mentioned that I cook 225 degrees.

I feel that I am pretty successful in comps when it comes to ribs. Last year I did eight comps and I got two firsts and two seconds. Consider this, I have cooked hundreds of racks of ribs utilizing this method and only once have I ever had the problem. Like I said, I was shocked.

I'll skip all the details and stick with what wins, I just don't want to see folks thinking that butter and parkay are gonna cook the same. that said if butter works for you stick with it but again, why re-invent the wheel plus the parkay is already in liquid form.
 
thillin said:
It's not just for the flavor that the margarine is being used. I'm not sure buter would have the same affect on overcooked ribs. Parkay does seem keep them from falling off the bone too easily.
Click to expand...


Now that's good thinking and an interesting point, I'll do a side by side experiment next time I make ribs.

Hurray for deliciously edible science experiments! :-D
 
dang nice write up, must have taken some time to document all that
 
tony76248 said:
3-2-1

3 hours smoke
2 hours foil
1 hour back on the smoke and sauce

and I already mentioned that I cook 225 degrees.

I feel that I am pretty successful in comps when it comes to ribs. Last year I did eight comps and I got two firsts and two seconds.

I'll skip all the details and stick with what wins, I just don't want to see folks thinking that butter and parkay are gonna cook the same. that said if butter works for you stick with it but again, why re-invent the wheel plus the parkay is already in liquid form.
Click to expand...


Congrats on your successes! That's a great accomplishment, I certainly wasn't denigrating your cooking. I'm just sharing my own experience cooking while discussing a method. All the different ideas here that I've never tried intrigue me and I'd love to try them all.

I have never bought margerine. Ever. And I have a long memory. The hydrogenated/trans fats debacle from the 80's and 90's has reaffirmed this course of action. I use butter, it cooks better, it doesn't seperate under heat, and it makes me feel good. :p

I'm not reinventing the wheel, margerine is a reinvention of the wheel, while cheaper at times, it's unnecessary and has been less healthy than butter ever since it was invented. Butter's been around for millenia. I just report what works for me. If it doesn't for you, that's not a bad thing, I'm just thinking things through and trying everything, the same as anyone else.

And I cooked 5 racks of baby backs at 250-275 for three hours unfoiled, two hours foiled with the butter, brown sugar, honey and AJ and they didn't burn. YMMV. :p
 
IronStomach said:
Congrats on your successes! That's a great accomplishment, I certainly wasn't denigrating your cooking. I'm just sharing my own experience cooking while discussing a method. All the different ideas here that I've never tried intrigue me and I'd love to try them all.

I have never bought margerine. Ever. And I have a long memory. The hydrogenated/trans fats debacle from the 80's and 90's has reaffirmed this course of action. I use butter, it cooks better, it doesn't seperate under heat, and it makes me feel good. :p

I'm not reinventing the wheel, margerine is a reinvention of the wheel, while cheaper at times, it's unnecessary and has been less healthy than butter ever since it was invented. Butter's been around for millenia. I just report what works for me. If it doesn't for you, that's not a bad thing, I'm just thinking things through and trying everything, the same as anyone else.

And I cooked 5 racks of baby backs at 250-275 for three hours unfoiled, two hours foiled with the butter, brown sugar, honey and AJ and they didn't burn. YMMV. :p
Click to expand...

Tony cooks a really nice rib. I know this because I tried one about a year ago, and he was robbed at that contest. I also tasted some that the judges preferred on that day (not to take anything away from those folks that were called, because the pleased the folks that counted that day!). Did I mention that he was robbed?

Different cooks, different methods, different cookers, different results.

I'll use butter, as well as substitutes, but I NEVER expect the same results from them.
 
boshizzle said:
yep, simple and basic makes good bbq. I heard someone telling me their rub had 18 spices in it. I was thinking to myself that makes good advertising but all it does to the taste is either nothing because there is so little of many of the spices or it just makes it too "designer". "prissy" was the actual word that came to mind. :p

to me, the perfect bbq is a good cut of meat that is tender, juicy, and meaty with a firm texture seasoned with salt, pepper, and gentle smokiness.

My favorite rub has salt, pepper, garlic and a little paprika. That's it. My sauce has ketchup, vinegar, pepper, garlic, onion, brown sugar, and one other virginia native spice that i can't devulge because of an old family friend.

Now, that doesn't mean that more ingredients aren't good or aren't "real" bbq, it's just my preference is for simple flavors that compliment each other. If you have to get a culinary degree to cook it, it probably isn't good bbq. Even tuffy stone had to ratchet down the "fabulous" factor to win.

Hollywood, milan, napa valley, and beverly hills aren't known for their bbq for good reasons. They are too prissy about it. :biggrin:
Click to expand...
amen!
 
I dunno, Californians like their stuff very spicy.. We do have a lot of influence from mexico these days. Ive been known to smoke up some pretty spicy ribs that sometimes, should be served with medicated tucks.

Californian BBQ Brethren = Sleeper cells :icon_devil
 
So, for more investigation, look into what Myron put in the pan for dipping his briskets. I was a big pot of something
 
barbefunkoramaque said:
Hell, I will just go ahead and tell you straight up.

Redneck cooking - simple chit.

Trigg wins because so many bozos go off the path and get too damn creative. They use too many spices (yeah I am ashamed too as my damn glitter has 13 ingredients, lawrys has what> 8, and dalmatian rub has 5 if its simple (lemon pepper has like three at least)) - they buy fresh, they grind them,, they make elaborate spritzes and chit.

That onion powder or salt was a walmart label. Simple Lawrys,, hell yeah! Parkay, local honey, brown sugar... redneck baby.

You have to think about stuff. if everyones using elaborate chit... and you use simple ass lawrys... tell me, who chit is gonna really stand out?

Remember that passage in the peace love and bbq where the guys were going around tasting other stuff on the gold cart and telling them thats good... then laughing all the way to the trophies as they would say "those idiots have 17 things in their damn rub."
Click to expand...

...said in your best Myron Mixon voice.
 
Thanks for all the effort in starting this thread. Good presentation.

It seems that pretty much everyone knows what they like & most are ready to jump off into the deep end to try something a little different. The quest continues.
 
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