Velly intelesting! What weally caught my attention was the butter. I am finding more & more things go weally well wiff butter. Wonderful WIBS Henrik! This now is an way that I have to try. Gracias. 🕶
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Ribs Royale - Pork Ribs like Johnny Trigg
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Henrik appreciate you sharing the love brother!
But I count 2 hrs open, 1 hr wrapped and then 30-40 min open to caramelize, for 4 hrs total. Am I missing something?
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Spot on i would say.. 👍 Henrik
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I have that same book and the recipe for his ribs seems to be missing the initial cook before wrapping. It describes setting up the fire and then goes straight to talking about foil.
I think they pulled the same trick my Grandma does and leave out a key part, so no one can match theirs.
:-)
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Great work. Also agree minus the sugar but, I like everything else about this recipe. Thank you for sharing. I am going to try this soon, but will probably use baby backs as that is my rib of choice. Great work!
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I've done this a few times, minus the Tiger sauce. I have 6 racks on the Yoder peller pooper as I type. I am about 2½ hours in at the moment. I have to fun to a buddies house to help for a little bit with the whole hog we put on last night, but if I have time, I might try to wrap a couple/three racks up with some butter, BBQ sauce and brown sugar when I get back. I might be able to get 'em cookin' that way for an hour before I have to head to our pic-i-nic. I dunno, I've got so many things to do on so little sleep (and prolly a little hung over, lol), I'm not sure I can pull it off.
I wonder if I can find Tiger sauce at our WalMart... hmmm....
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Well, I finally got around to giving Hank's Rib Royale (a la Johnny Trigg) recipe a try.
I smoked 2 racks of loin back babybacks, 3+ lbs each, for a side-by-side comparison, one Last Meal Ribs (dry) style, and one Henrik/Trigg style. Both de-membraned and rubbed with Worcestershire Sauce binder and Killer Hogs rub about 5 hours before smoking. WSCGC in kamado mode.
Disclaimers:
I don't like sauced ribs.
I don't like super sweet profiles cooked onto meat. I like a sweet/spicy hit on the side, perhaps, with a sauce.
Parkay scares me.
I never wrapped a rib in my life.
Findings:
I loved these ribs! Surprisingly tender and juicy. Yes, sweet, but not overly so. I used Blues Hog Smokey Mountain sauce. Sweet, sticky, a bit spicy, almost but not quite fall-off-the-bone. We thought the Killer Hogs Rub was not nearly as good as MMD, though, so I'll go back to MMD in the future.
I followed the recipe exactly with respect to ingredients and to time except for the end in which the loin back babyback ribs I used took much longer to cook. So instead of 30-40 min at the end, sitting in the aluminum wrap boat (brilliant idea, BTW, Henrik ), it took 2 hours 10 min for that rack to arrive at probe tenderness. The meat was at 164°when it came out of the wrap for brushing with sauce and decided to saunter its way through a stall. Increasing the WSCGC's temp wouldn't push it through the stall either. It did it's own sweet (pun intended) thing until it was good and ready. It was a rib rack with an attitude.
In comparison, both racks were good (perfectly cooked with pretty smoke rings) but good in different ways.
Thanks so much, Henrik, for nudging me out of my "ribs my way" comfort zone and into trying this method. It was fun. And I'll make it again. The family loved it.
Kathryn
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Wow! If Kathryn is a convert, I may have to give this a try. I've been resisting it forever, since not wrapping ribs is kind of a badge of honor for me. Also, Barbara will not let me in the house with squeeze Parkay so I'll have to use softened/melted butter. (I'll also have to wait until my deck is finished, since my cookers are currently out of commission.)
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I love Johnny Trigg. He is the man........or the Godfather, however you wanna look at it.
Great write up Henrik! Not sure how I missed this one when it was first posted.
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Thanks for the great writeup. The ribs look great. Some version of approach seems to be almost orthodox on the circuit. I guess I’m just not into the sweet, sticky ribs, but I know a lot of people are. I do love Tiger Sauce though.Last edited by Texas Larry; August 24, 2020, 11:05 AM.
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For anyone interested, I did a taste test as well including the Johnny Trigg ribs ala Henrik. My write-up is here: https://pitmaster.amazingribs.com/fo...rib-taste-test
tl;dr version is the Trigg ribs probably won on taste and texture, but in my opinion they were missing the great smell of the unwrapped ribs.
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
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Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
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