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Ribs Royale - Pork Ribs like Johnny Trigg

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  • fzxdoc
    replied
    Just read your post, PBCDad . Don't know how I missed it the first time around, so thanks for posting the link. Your cook is a very thoughtful comparison.

    Kathryn

    Leave a comment:


  • PBCDad
    replied
    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.

    Leave a comment:


  • bardsleyque
    commented on 's reply
    Frank Zappa is the Mother of Inventions!

  • Henrik
    commented on 's reply
    Melted butter beats parkay any day of the week. Fire up that grill!

  • Texas Larry
    replied
    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.

    Leave a comment:


  • Henrik
    commented on 's reply
    I agree, he's da man! And if you have the time, do give this a try. I've done it many times by now, and it sure is a hit every time.

  • Spinaker
    commented on 's reply
    Love me some Tiger Sauce!

  • Spinaker
    replied
    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.

    Leave a comment:


  • bbqLuv
    replied
    Listen, every time a great reciept with pictures is posted I have to give is a try. Thanks.

    Leave a comment:


  • wrgilb
    commented on 's reply
    I've been using Ghee, honey, brown sugar and some cayenne pepper in wrap. The sweet heat is great. I cook at a little higher temp. and they are done in the 3-1/2 to 4 hour range.

  • Dewesq55
    commented on 's reply
    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.)

  • Henrik
    commented on 's reply
    Awesome to hear, what a great story! I'm glad you tried it. Yes, that aluminum wrap boat sure avoids a mess. Lazy is the mother of all inventions :-)

  • fzxdoc
    replied
    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

    Leave a comment:


  • SpeedyB
    commented on 's reply
    Roger that. Upside is, you get to eat sooner 😆🍻

  • Henrik
    commented on 's reply
    If it takes 6.5 hours then I bet your ribs are meatier than mine. I wish I could find those here, most of our ribs are shiners.

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