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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-18-2013, 07:52 PM   #1
Oldhoss
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Default Maple Butter Side Ribs Trigg Style

Got me some of this:



Had to try it in a recipie so I figured I'd substitute it for the parkay and honey in the foil stage of Trigg ribs. So I got a couple racks of side ribs made a rub with - turbanado sugar, salt, pepper, paprika, roasted cumin, garlic powder, oinion powder, passilla chili powder, chipolte/mango powder and roasted garlic/habanero powder. Apllied light olive oil with a brush, rubbed and cellophaned in the fridge for an hour or so:



Onto the pit with a base of hickory coals from burnt down splits. I added Royal Oak lit and unlit and used hickory chunks and a little cherry as well:



After almost 3 hours in the 260-290 range:



The maple butter spread on the foil. This stuff is very sweet and mapley...if that is a word....I have maple syrup from the fella who makes this maple butter but decided not to use it as well due to the high sweetness:



Some brown sugar and Tiger Sauce added:



Ribs side down then tightly foiled and into the pit. I did this with one rack. With the other I did the standard parkay, honey, brown sugar, Tiger Sauce blend. I know some say Trigg does not use Tiger Sauce but having tried it both ways and with different hot sauces......I use this way now.

After about 1.5 hrs the ribs in the foil indicated to me that they were about done so I pulled them, coated in bbq sauce (in this case Irresistable Maple Chipolte) and returned to the pit. They cooked for an additional 20-30 minutes and I sauced them again before pulling:



These ribs were pull of the bone and moist. This is the 4th cook with this pit and next time I will up the chunk level. Smoke ring could have been more pronounced and while smoky tasting also could have been more for my liking:





I have taken to calling this new pit Ugly Betty. I am thinking that Ugly Betty may well be some ugly but MAN she is shaping up to be my best rib cooker!!! My wife even agrees and she does not eat bbq ribs as a general rule....or pork for that matter.

Differences in taste between the maple butter ribs and the parkay/honey ribs - the maple ribs were creamier and overall not as sweet. Next time I will add some dark maple syrup to supplement the maple butter. The standard ribs with honey and parkay were great as always.

Last edited by Oldhoss; 06-18-2013 at 08:27 PM..
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Unread 06-18-2013, 08:02 PM   #2
firefighter4634
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Nice job!!
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Unread 06-18-2013, 08:07 PM   #3
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Sounds like a great cook. Another way to add maple flavor to ribs is maple sugar. It works great as a rub ingredient.
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Unread 06-18-2013, 08:21 PM   #4
Budman1
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Looks real nice!
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Unread 06-18-2013, 09:05 PM   #5
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Looking good
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Unread 06-18-2013, 09:10 PM   #6
Brauma
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I like the triple AAA of Tiger.
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Unread 06-18-2013, 09:14 PM   #7
Limp Brisket
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Trigg absolutely uses Tiger sauce.
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Unread 06-18-2013, 09:21 PM   #8
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Mighty Fine Sir! Thanks for posting the cook!
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Unread 06-18-2013, 09:32 PM   #9
Brauma
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Quote:
Originally Posted by Limp Brisket View Post
Trigg absolutely uses Tiger sauce.
and lots of it.
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Unread 06-18-2013, 10:44 PM   #10
jmellor
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Looks great. Will have to try this. Maybe drop some of this on as well. Have some in the cupboard and haven't used it yet.
http://www.maplepepper.com/store/pro...with-habanero/
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