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

You guys are pretty close on his rib recipe. What you are missing is the rub. That is where the heat comes from. The rub he uses is called "Rib Tickler". It is made by Williams Foods out of Texas. I get mine from The Kansas City BBQ Store. The rub along with Parkay, Brown Sugar, Tiger sauce and Honey. The other night on Pit Masters is the first time I new about a glaze. He never mentioned that last year. Good Luck!
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