Did a batch of Johnny Trigg style ribs today. Rub used was Magic Dust as this is a more Memphis Style rub with limited sugar. I did a 2-1-1 method at 275 degrees on Spare Ribs.
Here they are on the smoker after about an hour.
I then put a hand full of brown sugar on the foil and criss crossed with Parkay and 4 lengths of honey as well as a length of Tiger Sauce.
I put the ribs meat side down and repeated on top. I also put 1/4 c of apple juice in the foil and closed.
I decided to use Memphis Barbecue Sauce #1 from Jeff's book (this is a tasty Memphis Style sauce).
After 1 hour foiled, took the ribs out of the foil and painted on the sauce.
Pulled them after an hour.
Finished Product.
Overall review was these are OK ribs, Need to use sauce on the side as that adds significant flavor to the overall meal. 275 on the spares did a nice job of rendering out the fat but caused the larger bones of the rack to almost completely pop out. I like this as spares are usually a little too fatty for my taste and they higher temp makes them more comparable to loin backs/baby backs. Used Cherry as this is my go to wood, however with less smoke exposure and higher temps on this method probably should use a hickory to bring out a smokier taste. As you can see I did a 1/2" strip of tiger sauce in the middle of both the top and bottom. If I were to repeat this I'd use 2 smaller strips with one on each side as you could taste that the tiger sauce was centered in the middle.
The keeper out of the whole experiment was Jeff's Memphis Barbecue Sauce #1. Can't wait to try this sauce on pulled pork sandwiches.
Thanks for looking and Happy Smoking.
Here they are on the smoker after about an hour.
I then put a hand full of brown sugar on the foil and criss crossed with Parkay and 4 lengths of honey as well as a length of Tiger Sauce.
I put the ribs meat side down and repeated on top. I also put 1/4 c of apple juice in the foil and closed.
I decided to use Memphis Barbecue Sauce #1 from Jeff's book (this is a tasty Memphis Style sauce).
After 1 hour foiled, took the ribs out of the foil and painted on the sauce.
Pulled them after an hour.
Finished Product.
Overall review was these are OK ribs, Need to use sauce on the side as that adds significant flavor to the overall meal. 275 on the spares did a nice job of rendering out the fat but caused the larger bones of the rack to almost completely pop out. I like this as spares are usually a little too fatty for my taste and they higher temp makes them more comparable to loin backs/baby backs. Used Cherry as this is my go to wood, however with less smoke exposure and higher temps on this method probably should use a hickory to bring out a smokier taste. As you can see I did a 1/2" strip of tiger sauce in the middle of both the top and bottom. If I were to repeat this I'd use 2 smaller strips with one on each side as you could taste that the tiger sauce was centered in the middle.
The keeper out of the whole experiment was Jeff's Memphis Barbecue Sauce #1. Can't wait to try this sauce on pulled pork sandwiches.
Thanks for looking and Happy Smoking.
