The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-19-2010, 11:11 AM   #1
Philly-QueMaster
is one Smokin' Farker
 
Join Date: 06-09-09
Location: Willow Grove, PA
Downloads: 0
Uploads: 0
Default Need Help with Trigg Rib method on UDS....

I need some help with the Trigg Rib method on my UDS. I'm getting ready to cook up some St. Louis spares on the UDS and I want to try and foil them with margrine, brown sugar, and honey...Johnny Trigg style. I'm not sure how long I should cook them for before foiling, and then also not sure about how long to foil. Any help would be much appreciated. Pics to follow throughout.

Thanks,
Patrick
Philly-QueMaster is offline   Reply With Quote


Unread 03-19-2010, 11:15 AM   #2
smoke it if ya got it
Full Fledged Farker
 
Join Date: 08-10-09
Location: Way out there!
Downloads: 0
Uploads: 0
Default

I use my UDS for ribs the trigg method. I foil for about 1/2 hour to 45 minutes after smoking at 225 or so for 3 hours. Hope this helps.
__________________
2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team

[COLOR=red]Rub it till it smokes![/COLOR]
smoke it if ya got it is offline   Reply With Quote


Unread 03-19-2010, 11:19 AM   #3
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Start with 3-2-1 approach running the drum around 225. 3 hrs in the smoke, 2 hours in the foil, 1 hour back in the smoke.

I follow the 3-2-1 exactly, and get perfect results with st. louis cut (if you cook the trimmings too, the largest parts are usually done by 3 hrs). Many here use shorter times after much experimentation, but I think 3-2-1 is a great place to start. I also use a heat diffuser and cook bone side down the whole time.

Good luck!
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Unread 03-19-2010, 11:34 AM   #4
markrvp
Full Fledged Farker
 
markrvp's Avatar
 
Join Date: 01-04-10
Location: Granbury, TX
Downloads: 0
Uploads: 0
Default

If you are cooking Baby Backs, then it's more like 2 hours smoke, 1 hour foil, then 1 hour smoke (2-1-1). Baby backs will be mush if you go 3-2-1.
__________________
Large BGE - WSM - Small Charbroil Offset - Weber Performer
markrvp is offline   Reply With Quote


Unread 03-19-2010, 11:37 AM   #5
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by markrvp View Post
If you are cooking Baby Backs, then it's more like 2 hours smoke, 1 hour foil, then 1 hour smoke (2-1-1). Baby backs will be mush if you go 3-2-1.
He's not cooking bb, he's cooking st. louis.
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Unread 03-19-2010, 11:38 AM   #6
markrvp
Full Fledged Farker
 
markrvp's Avatar
 
Join Date: 01-04-10
Location: Granbury, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sdb25 View Post
He's not cooking bb, he's cooking st. louis.
Sorry, I missed that part.
__________________
Large BGE - WSM - Small Charbroil Offset - Weber Performer
markrvp is offline   Reply With Quote


Unread 03-19-2010, 11:44 AM   #7
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: South O, Omaha, NE
Downloads: 0
Uploads: 0
Default

I just did my spares (St. Lou-style) on my drum and for me, 2 hrs in the foil was a little much. The people above me gave you a good starting point, but its up to you and your UDS to experiment and see what works for you! Good luck and be sure to show us the pron!
__________________
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine
garyk1398 is offline   Reply With Quote


Unread 03-19-2010, 11:59 AM   #8
Philly-QueMaster
is one Smokin' Farker
 
Join Date: 06-09-09
Location: Willow Grove, PA
Downloads: 0
Uploads: 0
Default

Okay, I'm somewhat confused now what kind of ribs I have. the packaging says they are "Pork Spareribs Bricket bone off" but they look more like baby backs to me. Let me post some pics and see what you all think.
Attached Images
File Type: jpg DSC03936.jpg (65.5 KB, 297 views)
File Type: jpg DSC03937.jpg (40.2 KB, 295 views)
File Type: jpg DSC03938.jpg (59.3 KB, 293 views)
File Type: jpg DSC03940.jpg (59.7 KB, 292 views)
File Type: jpg DSC03941.jpg (58.6 KB, 293 views)
Philly-QueMaster is offline   Reply With Quote


Unread 03-19-2010, 12:09 PM   #9
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Looks like you have loin back (baby back) ribs there. I'd probably shorten the times as shoot for 2-1-1 myself.
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Unread 03-19-2010, 12:19 PM   #10
Philly-QueMaster
is one Smokin' Farker
 
Join Date: 06-09-09
Location: Willow Grove, PA
Downloads: 0
Uploads: 0
Default

Thanks thats what I thought. Not sure if I should be happy about it or not. I like baby backs and they are usually almost twice as much so maybe I got a deal. I'll go with 2-1-1 and see how things go.
Philly-QueMaster is offline   Reply With Quote


Unread 03-19-2010, 12:23 PM   #11
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Less than $2/lb seems like a great deal! Let us know how they turn out and post plenty of pics!

Good luck!
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Unread 03-19-2010, 12:27 PM   #12
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

I've done both BB and St. Louie ribs with the Triggs method. If you start with 221 then look at your pullback after the first two hours, if nor much let hem go another hour. I also mix the brown sugar, parkay and honey in a bowl. Apply some to the foil, place the ribs on top, bone side up then more slather and wrap em' up. Put them back on the smopker and check again after 1 hour. I usually open them up at this time and let them go another hout or so. Pull back and using a wooden stick to check are the keys. If they look done and they feel done then they are done. Make sure to let them rest coverd for a half hour or so before diving in.
__________________
1998 Green Weber Performer
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q100, Weber Q200
1983 WGA Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Snap-On Wrench Smokey Joe
Bluesman is offline   Reply With Quote


Unread 03-19-2010, 12:32 PM   #13
Philly-QueMaster
is one Smokin' Farker
 
Join Date: 06-09-09
Location: Willow Grove, PA
Downloads: 0
Uploads: 0
Default

Okay so my smoker is running hot at 285* I'm hoping it will starting coming down. I closed off two vents and have the other two partially open. I plan on thowing the food on around 2pm EST.
Philly-QueMaster is offline   Reply With Quote


Unread 03-19-2010, 12:38 PM   #14
RobKC
is one Smokin' Farker

 
RobKC's Avatar
 
Join Date: 07-10-07
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

Those look like spares, already trimmed St Louis style.
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


Unread 03-19-2010, 12:41 PM   #15
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Usually able to close all but one vent, and fine-tune temps with that last vent.

I know a few people do it, but I never rest ribs. They go from the drum to the plate.
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rib tips and new method on my stickburner. 42BBQ Q-talk 3 12-10-2011 07:16 AM
Best Fire Buidling method for Rib Eye? Fiddy/Fiddy Q-talk 19 09-21-2011 08:17 PM
Rib Weep Method Question RevZiLLa Q-talk 1 07-07-2011 08:23 AM
My attempted modified Johnny Trigg Rib Recipe Results wheelterrapin Q-talk 13 07-19-2010 04:08 AM
3-1-1 method for rib fests? ( Bite mark ) Derek Competition BBQ 21 05-10-2010 12:37 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:34 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts