Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Did some ribs Johnny Triggs style

WOW...these things were really sweet.  Very tender, moist and great flavor.  They were really good, just couldn't eat very many of them.  Wife loved them.  Ever bite was these are incredibly awesome!  Way to sweet for my preference. I still prefer the 2 hour turbo method.

 Just coming out of the foil stage.



Ready for the wife's taste test.



Welcome to the Swamp.....GO GATORS!!!!


  • six_eggsix_egg Posts: 603
    edited November 2013
    They look awesome. Great Job.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • henapplehenapple Posts: 14,246
    They look good... What JT style?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • YEMTreyYEMTrey Posts: 2,291
    Damn those look good.  Nice cook.
    XL BGE and Mini Max in Cincinnati, Ohio
  • Excellent looking ribs. What kind of sauce do you use for finishing or is that a secret? :)
  • I've been doing ribs turbo since I read your post a while back.  By far the best way.  
    Dan, Columbia,Mo.
  • SteveWPBFLSteveWPBFL Posts: 1,272
    edited November 2013
    I'm in revolver's camp vs.Triggs as far as BBQing 'eaters'. Trigg style results in an interesting time spent and some tasty ribs but once you get past the two or three 'turn-ins' I'd just as soon we did 'em this way. And this way is simply put 'em on rubbed at 275F for 2-1/2 - 3 hrs and serve with sauce on the side! Beats the Trigg method every thyme (don't shoot me, Johnnyyyyyyyy)!! 

    P.S. I think Johnny does them something like this, too, when he serves them to guests at home.
  • Good job!! I just figured out what im cooking tonite! Thanks formthe great pics! =D>
  • GriffinGriffin Posts: 6,776
    When you only have a bite or two to impress the judges, you have to do something to wow them and get their attention. I saw an interview with Trigg where he admitted that he doesn't make them that way (or like them that way) if he's making them at home or for friends.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • This brings up a good point. Many "recipes" or techniques that are used for comps might not make a great meal. You gotta remember that they are trying to impress a judge in a couple bites. I went to a "BBQ" class and the pitmaster and kept driving that point home. He actually holds a separate class form competition style. 
Sign In or Register to comment.