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Unread 02-10-2013, 04:39 PM   #1
BBQ_Steve
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Default 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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File Type: jpg Ribs 2.jpg (61.8 KB, 473 views)
File Type: jpg Ribs 3.jpg (113.9 KB, 477 views)
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Unread 02-10-2013, 04:41 PM   #2
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Looks good! Sounds like a fun cook too.
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Unread 02-10-2013, 04:42 PM   #3
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I would try some of the shiner bock in the foil.
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Unread 02-10-2013, 04:45 PM   #4
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Great minds think alike jonboy! I want to try that next time.
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Unread 02-10-2013, 04:47 PM   #5
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Looks great, nice job!
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Unread 02-10-2013, 04:49 PM   #6
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To much work for me and I hate artificially sweetened meat
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Unread 02-10-2013, 04:54 PM   #7
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doesn't Johnny squeeze his Parkay out length wise ?
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Unread 02-10-2013, 04:55 PM   #8
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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!

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Unread 02-10-2013, 08:04 PM   #9
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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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Unread 02-10-2013, 08:17 PM   #10
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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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Unread 02-10-2013, 08:30 PM   #11
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Great looking ribs, I would eat them right up.
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Unread 02-10-2013, 08:50 PM   #12
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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!


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Quote:
Originally Posted by jonboy View Post
I would try some of the shiner bock in the foil.
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Unread 02-10-2013, 08:53 PM   #13
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Great job. Ribs look delicious!
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Unread 02-11-2013, 01:25 AM   #14
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Nice looking Q and I like FD rib rub
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Unread 02-11-2013, 06:48 AM   #15
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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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