TRIGG STYLE BB'S, A CHUCK & ABT'S IN THE SMOKIN-IT 3

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chef willie

Master of the Pit
Original poster
OTBS Member
Dec 31, 2010
3,201
376
Willamette Valley, Oregon
My GF's niece & her BF were over for dinner last night so decided on a combo smoke. Did a twist on Triggs style so it wasn't so sweet by eliminating the honey. BB's were real tasty with a nice tug using a 2-2 cook. Chuck was out of the  smoker at an IT of 200 but sliced better rather than being pulled even though I foiled it in the pan with au jus at 165. Will probably go longer next time but the kids wanted to eat & the ribs were done. ABT'S for the guys only so just did 6. I did up a mac & cheese in the oven as a side dish but no pic as everything was happening fast at that point...lol. The BB's had great color and a lacquered look to them. Will def do this again and add some AJ to the foil to get them 'almost' at fall off the bone and will try with spares. Sauce was served on the side for dipping so the pork could be tasted. The rub on the ribs was a commercial brand, Famous Daves Rib Rub. Eh...not bad, not great...would not buy again. The chuck, from Costco, was great and cut like butter. Good dinner all around and a nice smoke experience.

In the Smokin-It #3 with hickory chunk & apple dust in the AMNS


Costcos 'choice' chuckies--I did the 3# fat one in front


rubbed and ready for the overnight rest


Steaming chuck sliced like butter, drizzled with the au jus & pan juices


Japs were BIG for the ABT's----his first experience with them--whooo whoo!!


Famous Daves rub on for 24 hours


Triggs wrap minus the honey


Just out of the foil after 2 hours--no last hour needed

 
I have 2 of the chuck's in the freezer that I got from Costco too. Was thinking meat grinder....but everyone is showing the chucks smoked.  Yummmmm  
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I think you used more tiger sauce than I did when I tried trigg's method. Next time I think I will add more, that stuff is good.
Looks great! I'd eat some of each!!! I make the Trigg style ribs, decrease the brown sugar and instead of honey use Agave Nectar...not as sweet.
I will have to try with some Agave Nectar, that sounds good!
 
Looks-Great.gif


I think you used more tiger sauce than I did when I tried trigg's method. Next time I think I will add more, that stuff is good.

I will have to try with some Agave Nectar, that sounds good!
Hmmm, I had some Agave and did some on chicken....stirred up a LOT of opinions and controversy here on the Forum. After researching some info on line I decided NOT to continue using it. But, some swear by it so to each his own.
 
Can someone enlighten this newbie on what all goes in Mr. Trigg's magical foil mixture?
Chief....I am not sure what Mr. Trigg's recipe is...but what I do...is take the ribs off the smoker for a bit....lay out some heavy foil....sprinkle some brown sugar on the the foil in a line...then put some honey over that....then add some Parkay Squeeze Margarine (Blue Bottle) on that....then put the ribs...meaty side down...add a bit of Wickers (some use Tiger Sauce) wrap up and put back in the smoker for a couple more hours.

Kat
 
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