I tried a new method of making a ribs yesterday, and we really liked the results
Tiger Sauce is a little difficult to find, so I added a few drops of cayenne pepper sauce when I foiled. Next time I'll use Tiger Sauce.
The ribs came out juicy and very tasty!
Will definitely do this again!!!
Thanks for lookin'!!
Rib from SAMS Club
Ready to trim
I smoked a couple riblets & used them in some beans
The rest of the pork trim was saved for future sausage making
I used Dipstix Mary's Rub and my own Sweet-N-Spicy Rub
Both produce a wonderful flavor
Smoked in my Traeger Texas(Clone) for 3 hours @ 225°
Pitmaster's Choice Pellets are smoldering in a 12" Tube Smoker
Money Shot of the Ribs Bathing in Smoke
Very Nice TBS for 4 hours from the 12" Tube Smoker
Handful of Brown Sugar, layered with Parkay Squeeze Margarine, Layered with Clover Honey &
a few Drops of Cayenne Pepper Sauce - Should Have Used Tiger Sauce!
Same layers of wonderful goo as above!
Added soem apple juice and wrapped in foil for another 2 hours at 225°
Out of the foil and onto the smoker for the last hour of smoking
Off the smoker and ready for sauce
Nice pullback from the bone!
Sauced and waiting.......
Sliced and ready for plating
Johnny Trig Style Ribs on the left
Regular ribs on the right to compare flavor and texture
Ribs, mashed taters, caprese and a nice bottle of Finnegans beer
The Money Shot!
Nice smoke ring and very juicy!!