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3-1-1 Spare Ribs Trigg Style

dstearn
dstearn Posts: 1,705
in EggHead Forum
I felt like giving the Trigg method a try again.
Rib Tickler Rub
250 grate temp.
Oak and Cherry Wood chunks for smoke.

3 hrs at 250
Wrapped in foil (meat side down) with Parkey, Honey,Brown Sugar and Tiger Sauce.
A dash of Apple Juice.
Unfoiled for 1 hr and glazed for the last 30 minutes.

Ribs were tender but not fall off the bone.

I still prefer no foil but at least they did not fall apart this time.

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Comments

  • shtgunal3
    shtgunal3 Posts: 6,134
    Those ribs look awesome bro!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Toxarch
    Toxarch Posts: 1,900
    Sure looks good. Talked to a guy who took Johnny Trigg's BBQ class. Trigg recommended cutting up against the bone rather than evenly between the bones. Gives more meat on one side for easier tasting for judges and easier eating for everyone else. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • johnmitchell
    johnmitchell Posts: 7,364
    They look great..
    Greensboro North Carolina
    When in doubt Accelerate....
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