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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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Old 07-27-2021, 01:28 PM   #1
16Adams
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Default Johnny Trigg Ribs

Been a while since I’ve even thought of this method. However I have 5 racks of full Spares in freezer.
Full spares trimmed
Williams’s Rib Tickler
Tiger Sauce
Squeeze Parkay

There are several recipes online for Johnny Trigg ribs. The best one does not have a padlock and says not secure so I won’t post the link

Order placed with Williams’s
Rib Tickler
Steak Seasoning
BBQ Seasoning

They have a free shipping limit however I did not reach. Think it 75$ For free shipping
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Old 07-27-2021, 01:38 PM   #2
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Old 07-27-2021, 01:45 PM   #3
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Full disclosure. I probably won’t do Parkay. Kerrygold And Land Of Lakes is what I have, and some Members Mark butter.
Spices probably be here next week. It’s been a couple years since Ive seen 6oz bottles of RT. The multipound package has been available pretty regular
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Old 07-27-2021, 03:24 PM   #4
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Parkay is so gross and artificial, I am not sure how it came to be the standard in the first place
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Old 07-27-2021, 03:29 PM   #5
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Quote:
Originally Posted by ChrisBarb View Post
Parkay is so gross and artificial, I am not sure how it came to be the standard in the first place
Seems I remember it had to do with appearance and Parkay really made them shine. Don’t remember exactly who said it
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Old 07-27-2021, 03:43 PM   #6
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Quote:
Originally Posted by ChrisBarb View Post
Parkay is so gross and artificial, I am not sure how it came to be the standard in the first place
Not sure where you got that idea.

Parkay is wholesome blend of liquid soybean oil, water, palm oil, nonfat milk, whey, salt, buttermilk, vegetable monoglycerides, diglycerides and soy lecithin as emulsifiers, potassium sorbate and sodium benzoate as preservatives, natural and artificial flavors, phosphoric acid and vitamin A palmitate.

All of those ingredients currently exist in nature! So I would suggest that Parkay is 100% natural. Except of course, for the flavor, that is artificial according to the ingredients.
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Old 07-27-2021, 04:33 PM   #7
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Quote:
Originally Posted by 16Adams View Post
and some Members Mark butter.
Misread that as “Makers Mark” and went “hmmmmm….oh, wait…”
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Old 07-27-2021, 05:15 PM   #8
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Looking forward to it Adams
I believe butter separates and Margarine does not. I think I remember hearing that on BBQ Pitt Masters
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Old 07-27-2021, 05:27 PM   #9
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Quote:
Originally Posted by TwoWheeler View Post
Misread that as “Makers Mark” and went “hmmmmm….oh, wait…”
I do enjoy splashing a little Jack Daniels Apple in with my wrap
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Old 07-27-2021, 05:28 PM   #10
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Quote:
Originally Posted by Big George's BBQ View Post
Looking forward to it Adams
I believe butter separates and Margarine does not. I think I remember hearing that on BBQ Pitt Masters
Cool, thanks. I knew there was a reason
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Old 07-27-2021, 10:42 PM   #11
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I took his class a number of years ago. My notes are in storage, as we are moving around town, but I also remember Smoking Guns rub, as well. I'm sure of that.
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Old 07-28-2021, 06:36 AM   #12
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Johnny Trigg doesn't even like Johnny Trigg ribs...
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Old 07-28-2021, 09:53 AM   #13
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Personally I like parkay or regular butter. We do both at home, parkay only at competitions.

From what I've heard from multiple top pitmasters, never researched it though, is that margarine has a higher smoke/burn point than butter. So less likely to burn in the wrap and give your ribs that meteorite look.

From personal experience, I've had butter burn in the wrap and create a tar like substance. I've never had parkay or margarine burn.

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Old 07-28-2021, 05:33 PM   #14
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If you can buy Rib Tickler send me a bottle. They went out of business.
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Old 07-28-2021, 05:54 PM   #15
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Company is back online

https://williamsfoodco.com/products/rib-tickler

Also Amazon, but pricey—
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