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Reply to "PICS - Johnny Trigg's Rib Technique"

Today's goal was competition style loin backs a la Johnny Trigg. Three racks in the 2.75# range. I gave them a light dusting of Lawry's Seasoned Salt and a rub consisting of 1 part Butchers Honey Rub + 1 part TxBBQ Championship rub.



Started them for an hour at 180 using Cookshack Hickory pellets. Kicked the temp up to 275 and gave them two more hours. Foiled them with 4 oz margarine, 4 oz brown sugar, 2 oz maple syrup and a tbsp of Tiger Sauce. Cooked 'em meat side down for 45 minutes. Removed them from foil, painted them with home brewed Que sauce and gave them 15 more minutes.






End result...not as sweet as I had expected. A bit of candy like texture on the top meat but the spice from the rub and heat from the Tiger Sauce played off well. I was very happy and 3 adults and 2 kids ate all but 5 ribs Smiler

My work is done...time for a tasty adult beverage Smiler
Last edited by Former Member
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