Here’s what I plan to do. http://bbqblvd.com/johnny-trigg-rib-recipe/
This time of year there seems to be most of the ingredients in the house. I’ve done variations with butter Sriracha coconut sugar etc.
I suck at following a recipe. But I’m going to try
I did my last ribs very similarly based on an idea from Malcolm Reed.
My home made rub is very similar to the one Johnny used.
The biggest difference would be the Tiger Sauce, which I love. Just Parkay, brown sugar and honey on mine.
They were very good, sweet, a little heat from the rub, almost rib candy.
The addition of the Tiger sauce should be great!
Can't get the Tiger Sauce in downside up land but would go with some Siracha. No shortage of alternatives. No Parkay here either but in my Keto world, use butter. Butter is flavour and no sense in substituting one fat for another in this case. Where I pull out is the sweet flavor profile. Any amount of sweetness is overpowering for me. Maybe just a microscopic sprinkle of a light palm sugar at most to balance but not sweeten. As for Johnny's 3-2-1 method, I did that once and it was OK. Need to do this again before going hot and fast.
I use his method but instead of saucing at the end I add another layer of rub and back on the smoker to set the sauce made from the wrap, it makes a good candy crust dry rib.
Here's a different recipe I copied from FB, it's supposed to be from his class but I've never seen him use a stick of butter or minced onions.
It's on the internet so it must be true, Right!:loco: