Ribs

[McGurk]

Want 'em.

Just sayin'.

Warm up already.

[zamboni]

That's just mean. My grills in my backyard, at least I think it is- haven't seen it since november

[Jack Peterson]

The Traeger's been running all winter long at this household! Pork ribs a couple times a month. Nom nom nom!

[reinhard1]

looks awesome. i will post some pictures this year and i hope they can match yours and third eys and others. great work. good luck.

[McGurk]

The Traeger's been running all winter long at this household! Pork ribs a couple times a month. Nom nom nom!

This, coming from a guy wif a cute wittle fuzzy kitty for an avatar. Nom nom nom, indeed!

Speaking of nomming...

[SkunkedAgain]

She's holding that thing too dainty. I'd rather see her with a giant, bbq'd turkey leg right as she's ripping the meat away from the bone with her teeth! Sexy

[Fazerfish]

That's it, now I have to buy some ribs..Great pics McGurk....

Last summer I had great luck throwing on the rub and letting them sit overnite, then putting them in the crock-pot and cooking for like 8 hrs, slather on the bb sauce and grill'm for 10 minutes.....man I could eat rib every week, too bad the rest of the family doesn't like em

[archerystud]

The ribs look good but I would take Padma in any form

[McGurk]

Man, it's like listening to Sam Elliot telling us how to do it!

[McGurk]

Thawing 3 racks of BBs as I type! Mixed up a fresh batch of rub last night and bought stuff to try a Johnny Trigg style rib foil for the first time. Invited people over for Saturday night, and now I just need to find my smoker under all of the snow!

[reinhard1]

i looked up johnny trigg to see if i could find this rib foil. maby didn't look in the right places. what is the foil and what does it do? thanks. good luck.

[McGurk]

I've never done it, but the gist of it is as follows (thirdeye can chime in, too!)

Cook your ribs with your dry rub until they start to "weep" (at 250 deg, 2.5-ish hours for BBS, 3-ish for spares). While waiting for them to get there, start the Trigg process.

Lay out foil enough foil to wrap each rib individually. Give it a liberal squirt of squeeze Parkay (in the bottle) in the shape of the rib, followed by a few of tablespoons of brown suger, a few lines of honey, and some sort of hot sauce liberally drizzled on top (Trigg uses "Tiger Sauce"). Place the rib meat down onto the mix, and do the same on the bone side of the rib. Somewhere I thought I read onion powder, too, but I can't confirm this. I've got that covered in my rub so I won't worry about it.

Pull the foil over and close tightly, and place on the smoker meat side down. Smoke another 1-ish hour for BBs, or 2-ish hours for spares. You want them to take on this sweet flavor in a big way, so no need to rush this part. If you leave them foiled too long, though, they'll turn to mush. You'll want to peek at the first one to see significant pullback from the bone ends (1/2"+).

After that time, remove them, and open the foil packets. Put the ribs back on the smoker naked, but liberally brush the ribs with the slurry in the foil packets for the last hour of smoking. Mop and/or Sauce if you want at the end (I won't be, though) and cook them until they pass the "bend test." Pull them, and let them rest for 5-15 minutes before cutting so they can redistribute their juices.

This video shows it, including ingredients at 1:00 minute, and method at 3:00 minutes:

[reinhard1]

that looks very awesome! i have done this before with foil but not with these ingrediants. i will try it exactly this way. always like to try something new. the vidio was well done. if i could suggest a hot souce that was introduced to me by someone in the cooking forums. it is sriracha hot chile sauce. brand name is Tuong OT Sriracha. it is a clear plastic bottle and has a outline of a chicken in the center. not only does it have hear but a great flavor to boot. you can get it at a cub store [or any grocery store] in the oriental section. thanks again for the post and the vidio. good luck.

[KEN W]

That is basically the 3-2-1 method of smoking ribs.Nice video.That's a lot of tiger sauce.

3 hours at 225

2 hours in tinfoil

1 hour back w/o the tinfoil.

[McGurk]

IMHO, 3-2-1 at that temp is good for spares/st. louis cut ribs, but I find BBs get mushy when cooked that long. 3-1-1, or even 2-1-1 on a hot day, is all I typically need for BBs, if I foil them at all. The "Trigg" part comes in with parkay/sugar/honey/sauce going in at the foil part. I'm still pretty green with all of this, and am looking forward to a long summer of experimenting!

reinhard, I have known about that Sriracha sauce for a few years, but haven't used it for ribs yet. I may do a test run on a sample rack sometime now that you bring it up. This last weekend I was fishing with a group of guys and one of them regularly buys stuff from his brother who is in food service sales. He got a gallon jug of a similar sauce, with a touch less heat but kicked up with more roasted garlic flavor, that was out of this world! We are all looking forward to splitting a gallon jug the next time he makes a purchase.

[reinhard1]

i think that is the big difference in a sriracha sauce vs the typical hot souce you get at the store. it's just not only about the heat but a flavor you can taste. i have used it when making buffalo wings. sounds like you found yourself a winner in a sauce. good luck.

[archerystud]

My family actually prefers my ribs with only my dry rub on them. However, I love Tiger Sauce and will have to give this a try next time with one rack of ribs. Siracha also sounds like a good option.

[McGurk]

Well, 2 1/2 months into 2011 and I finally got my first smoke of the season done. A little cooler than I'd hoped, but the wind stayed down so I was able to work with it. Wrapped a moving blanket around it and kept it there with a ratchet strap so temps were able to hold actually pretty well. Even a bit warmer than I'd hoped as the 3 racks of BBs got done a little sooner than I was aiming for so I had an extended rest on them waiting for the rest of the dinner guests to arrive.

Cooked 3 racks, and 1 was done with the "Trigg Style" foil wrap. It was definately sweeter than my typical ribs, and they got done a lot more/faster than the other 2 racks which just had a heavy spritz of apple juice in the foil wraps. Not bad, but not my cup o' tea. I'll stick with my savory ones instead of crazy sweet. If guests want more sugar I'll get some sweet sauce for them.

[reinhard1]

well, at least you gave it a shot. in your opinion if you cut down on the brown sugar would it have been more acceptable or just go without the brown sugar in this method? i have used the foil method with just the my rub and finished them off on the grill without the foil for a long time. then just moped it with a apple juice,spice, and bacon mix. maby i'll just stick with what works for me as well. i do like to try new ways. good luck.

[McGurk]

I think it's more of a personal preference, and I don't care for too much sweetness with my dinner food (but I love me some dessert!). Cutting down on the sugar would obviously work, but the honey did give it an interesting flavor, that I may revisit, along with another experiment with some molasses. I also just go with the rub and spritzing juice until after the foil part is done, and then I sometimes use a sauce, but often times not.

Regardless, they were fantastic, and a great way to spend a March Sunday! Temps are popping into the 50's this week, so there should be a lot of grills getting uncovered and warmed up for some meat!

[reinhard1]

yes indeed! went and got a couple of bags of charcoal and some baby backs that are under 3bucks a pound from a sunday ad and ready to go. good luck.