Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Did some ribs Johnny Triggs style
Options
Dave in Florida
Posts: 1,157
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!!!!
Welcome to the Swamp.....GO GATORS!!!!
Comments
-
-
They look good... What JT style?Green egg, dead animal and alcohol. The "Boro".. TN
-
Damn those look good. Nice cook.
Steve
XL, Mini Max, and a 22" Blackstone 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.
-
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>
-
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.
Rowlett, 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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum