Recipe: Johnny Triggs Ribs
Method: 3-2-1
Result: My best batch of ribs, so I decided to post this. Next time I'm going to alter the recipe to add some heat. This recipe is extremely sweet.
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2517_zpsrlazawjb.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2517_zpsrlazawjb.jpg.html)
Here is the setup; 4 year old OBS with Auberins plug and play
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2516_zpsr4ngayhi.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2516_zpsr4ngayhi.jpg.html)
3 hours of smoke
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2519_zpsdbhxc4ar.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2519_zpsdbhxc4ar.jpg.html)
Brown Sugar, Parkay, Honey, Tiger Sauce, and some apple juice in the foil
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2522_zps3kh2zqyb.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2522_zps3kh2zqyb.jpg.html)
After 2 hours in the Charlie Foil
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2523_zpsxc1itn6d.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2523_zpsxc1itn6d.jpg.html)
Back in for the final hour
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2524_zpsrzovbxfz.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2524_zpsrzovbxfz.jpg.html)
Sauce from the drippings
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2526_zpsm2cr83no.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2526_zpsm2cr83no.jpg.html)
Sauced and finished on the grill
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2527_zpsinovmknf.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2527_zpsinovmknf.jpg.html)
Finished product
(http://i1065.photobucket.com/albums/u395/bitteraztec/BBQ/IMG_2529_zpsnp6ajcls.jpg) (http://s1065.photobucket.com/user/bitteraztec/media/BBQ/IMG_2529_zpsnp6ajcls.jpg.html)
Close Up
Thank you to the members on this board that have given a lot of advice. I also took a couple of classes at a PHX BBQ and Grilling School (I hope its ok to give them a plug)
I sure would eat a few of those. :)
Great looking ribs