Johnny Trigg and Myron Mixon recipes--UPDATED!!! - Smoking …
2012年7月4日 · Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let's rest 45 minutes before putting on the smoker.
Johnny Trigg Style Ribs with Jeff's Rub & Sauce
2013年2月19日 · No better way to spend a President's Day than to make some good ol' as-seen-on-tv American BBQ. I've only heard of Johnny Trigg style ribs from reading here at SMF, but I decided to give his basic recipe a try on some St. Louis spares. I did a 2-2-1 cook at 250 degrees. I have smoke blowing...
Johnny Trigg and Myron Mixon recipes--UPDATED!!!
2012年7月4日 · Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let's rest 45 minutes before putting on the smoker.
Johnny Triggs glaze sauce? - Smoking Meat Forums
2013年3月7日 · Let it smoke wrapped for 2 hours, then take it out put a little bit of the pepper and apple jelly on it. Just enough for a lite coat. Let it smoke for 1 hour and glaze it again with the pepper and apple jelly. It comes out with a nice red shine and a great taste.
My Sunday Baby Back Rib throwdown vs. Johnny Trigg** with Q view
2013年8月5日 · For my rack I coated the ribs with a lite coat of italian dressing and used my favorite rub (Hasty Bake), smoked 2 hours (im more concearned with reaching the color I want than time here, then foiled. In the foil i put down equal parts sweet and spicy bbq sauce and rub and a few strips of squeeze butter.
Johnny Trigg and Myron Mixon recipes--UPDATED!!! - Smoking …
2012年7月4日 · So today I will try a version of this recipe. Whether it's the real McCoy or Trigg, frankly I don't care. It just sounds intriguing. Prepped 3 racks of babybacks, dusted with my own maple sugar rub, and they are in the smoker now, soaking in some lovely peach smoke. I will do the 2-2-1 method at 230°, as I have had good success with that.
Johnny Trigg Style Ribs - Smoking Meat Forums
2012年10月15日 · Tiger Sauce - 5.8 oz small fresh red hot chiles (qty: 8; wt trimmed) 12 oz pickled red cherry peppers, drained (Safeway olive bar)
Johnny Trigg and Myron Mixon recipes--UPDATED!!!
2012年7月4日 · Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let's rest 45 minutes before putting on the smoker. I've read he sprays/spritzes with …
Johnny Trigg Method? - Smoking Meat Forums
Oct 10, 2014. #16. Maybe it was his intention or by accident, but his method makes since in my world, basically the same way wrapping butts and brisket works. What happens in this method is you are actually braising the meat in the liquid or its own juices. The combination of the liquids are really a personal choice.
Johnny Trigg and Myron Mixon recipes--UPDATED!!! - Smoking …
2012年7月4日 · He injects nearly everything. I agree with Johnny Triggs on injecting. Just don't do it. I'm a big fan of actually tasting the flavor of the meat. By the time you inject, rub, marinade, sauce and glaze you have created a big sponge in which the only flavor to …