Did some Back Ribs Johnny Trigg style.

Canadian Bacon · Posted: Jan 18 2010 Post subject: Did some Back Ribs Johnny Trigg style.

Had a nice rack of meaty back ribs I got from Costco,I smoked them up on my offset using all Cherry and cooking at 230-250.I cooked them three hours and took them off to foil.I used butter ,brown sugar and honey....none of that squeezy parkay stuff here.I foiled for one and a half hours and then back on the grates for one half more.I must admit that these were very good ribs . Very Happy

Nice rack of back ribs.

All seasoned up with Sucklebusters Rub.

Three hours and ready for the brown sugar, butter and honey.

After 1 1/2 hours in foil they look good.

And done.

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Oregon smoker · Posted: Jan 18 2010 Post subject:

They do look good.
So do you think it was worth the effort with the butter and sugar goo?

caliel · Posted: Jan 18 2010 Post subject:

Those look marvelous! How did they pull with that big loinstrap?

Canadian Bacon · Posted: Jan 18 2010 Post subject:

vexter1 · Posted: Jan 18 2010 Post subject:

Nice job CB!!! Those look great!

I started doing the brown sugar, honey and parkay towards the end of comp season and then have been playing with it every since at home with various tweaks. I do like the differences in the taste, but I'm working on dialing the amounts of the items a bit more - it appears to take particular amounts to end up 'right' - at least for me - what I mean is that I've had some racks turn out fantastic and some racks where I couldn't tell a difference - so I'm working on it a little more - but when it does come together for me - wow - they are good no doubt about it.

txluke · Posted: Jan 18 2010 Post subject:

SELL OUT!!! Just kidding. I picked up 4 nice ribs today that were on sale for $1 a lb. I am going to do the same thing tues. I was going to try 2 with butter and 2 with the "other" stuff. I just hope mine come out as nice as yours.

caliel · Posted: Jan 18 2010 Post subject:

txluke · Posted: Jan 18 2010 Post subject:

Spares are on sale about once a month. My wife called me from the store telling me what a great deal they were because the package said 1 slab but you could see that there were 2. She was excited because she was getting an extra one, till I told her that even if there were 5 in there we were still going to pay by the lb.

caliel · Posted: Jan 18 2010 Post subject:

hehehe ... gurlz can't do math Smile

/me runs like hell

BigPhil32 · Posted: Jan 18 2010 Post subject:

great looking ribs! i tell you what, i will send you some of the brisket and chicken i did today if you send me a couple of ribs!!! Razz

day_trippr · Posted: Jan 18 2010 Post subject:

Beautiful looking ribs there, CB! Color is awesome! Smile

Cheers!
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Mrs. K.A.M. · Posted: Jan 18 2010 Post subject:

OMG

You are killing me, I know I gain a couple of pounds everytime I look at your cooks Wink

Once again an AWESOME meal Very Happy

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Canadian Bacon · Posted: Jan 18 2010 Post subject:

Thanks for the kind words guys and gals.They really were good ribs,I think with the cherry smoke combined with that little bit of sugar,makes for a real tasty rib.
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Jank315 · Joined: 29 Dec 2009 Posts: 12

I did a couple racks this weekend the same way and agree that they are really quite good and not really that sweet at all.

NaughtyNurse · Posted: Jan 18 2010 Post subject:

I did some last weekend, I don't know if it was the Parkay or the ribs but to me they seemed more greasy than usual. I have 2 racks in the fridg waiting to go on in about 4 hours and they will not get the Parkay.
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SmoknCamo · Posted: Jan 18 2010 Post subject:

Wow, awesome looking ribs sir.

The color on those is fantastic!

Thanks for sharing another marvelous cook!!
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Brinnie · Posted: Jan 18 2010 Post subject:

Great looking Ribs C.B. - they are a must try Very Happy

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Dawgfatha · Posted: Jan 18 2010 Post subject:

Great looking ribs CB. I made some like this a few weeks ago and the family loved them. I didn't think the honey made them too sweet either but it gave a good flavor and added to the "stickiness" that a lot of people love. Definitely something to work with there. I still think my jalapeno jerk ribs taste better though. Wink

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fsr402 · Joined: 14 Jan 2010 Posts: 24

question for you. When you foiled, did you put it back in the heat or just let it rest then back in the smoke box once the foil was removed?

Canadian Bacon · Posted: Jan 18 2010 Post subject: