Johnny Triggs ribs on BBQ Pitmasters

JerryA · Newbie Joined: 09 Aug 2005 Posts: 25

The other night's show on TLC, Johnny Trigg before wrapping his ribs up for final cooking put some stuff on the ribs. He started with something that looked like dijon, then brown sugar, spice blend, and honey.

Was that dijon? or something else?

Whatever it was it looked GOOOOOOOOOD!

If anyone knows what all that was, could you let me know, I want to try it out.

jtsmokinbbq · Newbie Joined: 16 Dec 2009 Posts: 52

Squeeze Parkay

BigPhil32 · Posted: Jan 10 2010 Post subject:

parkay would be correct....

JerryA · Newbie Joined: 09 Aug 2005 Posts: 25

Ha! That's what my wife said!
Thanks

kurtsara · Posted: Jan 10 2010 Post subject:

OwenStubbs · Posted: Jan 10 2010 Post subject:

This isn't exactly a Trigg-only process. Here is a video of Mike Davis/Lotta Bull BBQ doing exactly the same thing:

http://www.lottabullbbq.com/video.html

day_trippr · Posted: Jan 10 2010 Post subject:

Kinda makes you wonder what the heck judges are actually looking for when they like their ribs drenched in vegetable oil Rolling Eyes

Cheers
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simonj · Joined: 15 Dec 2009 Posts: 7

I fear it may be overly sweet, but i have to try this method anyways Smile

feldon30 · Posted: Jan 14 2010 Post subject:

I'm going to try this today.

KansasSmoker · Newbie Joined: 24 Apr 2008 Posts: 63

When do you add the butter, after 2 hours right before you foil. Do you just squirt it on? Wouldn't the ribs taste like butter? Thanks
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stetch · Posted: Jan 14 2010 Post subject:

there is nothing magic about a butter baste. I use it regularly on steaks right before I pull them off the grill too. Though usually I infuse with garlic too.

I'm not sure about parkay, I never heard of that. But butter is just a fat baste added to the meat, regardless of the meat. and as we all know, butter is a "yummy fat"

you can probably add it whenever, but from the show, he added it with brown sugar and other stuff that make me think it was towards the end of the cook as it was glaze forming ingredients.

day_trippr · Posted: Jan 14 2010 Post subject:

In the linked video he said he cooks the ribs for 2.5 hours with just a dry rub. Then pulls the rack out of the cooker, lays out some foil, squirts the veggie goo (it ain't butter, son) directly on the foil, piles a bunch of brown sugar on top of the veggie goo, squirts a big glob of honey on top of the brown sugar, then places the ribs meat-side-down on top of the pile of goo, seals up the foil, and cooks it for another 2 hours...

So, if you like the taste of very sweet veggie goo, this is definitely the rib recipe for you Shocked

Cheers!

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Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser

stetch · Posted: Jan 14 2010 Post subject:

veggie goo? ewww. i mentioned i never heard of the stuff, now I know why.

Oregon smoker · Posted: Jan 14 2010 Post subject:

I may have to give this a try. Instead i will use real butter though. Its also gonna be hard having to use that silver stuff. Wink

SmokeHound · Posted: Jan 14 2010 Post subject:

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

feldon30 · Posted: Jan 15 2010 Post subject:

Well, I did it. Of course artificial butter is not permitted in my house, so I used buter.

I smoked for ~3 1/2 hours until the ribs were sufficiently bendy, then brought inside and foiled with the stuff and baked in the oven for about 45 minutes at 300, and then just ate the ribs rather than putting them back on.

The outside is nice and gooey sweet. I'm not really sure how this is different from using a glaze though.

It's not a magic bullet to fix flavorless ribs, just a finishing touch.

Did I mention I hate electric smokers? Sad

Bigfoot21075 · Posted: Aug 16 2011 Post subject:

Shaymus · BBQ Pro Joined: 04 Apr 2006 Posts: 869 Location: Boone NC

I use real butter instead of the parkay . Way better. Use what you want.
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