Been watching too many BBQ pitmaster re runs on the DVR so decided to put my rib recipe side by side against johnny trigg's.....
Cooker: Hasty Bake Legacy
Time and Temp: Cooked them at 250* using a 2-1.5-1 method
Fuel Source: Charcoal and Pecan chunks
For my rack I coated the ribs with a lite coat of italian dressing and used my favorite rub (Hasty Bake), smoked 2 hours (im more concearned with reaching the color I want than time here, then foiled. In the foil i put down equal parts sweet and spicy bbq sauce and rub and a few strips of squeeze butter. I repeat on the back side of the ribs and add a frew strips of italian dressing. then back to the smoker for 1.5 hours. Remove from smoker, glaze with sauce and rub again then back on the smoker for another hour. re glazed with sauce and a light sprinkle of rub after removing from cooker.
For the Trigg rack I folllowed same process only using a different rub (I used head country's rub as I had some on hand and didnt feel like making my own). When it came time to foil i used his famous recipe of brown sugar, honey, squeeze butter, and tiger sauce to front and back side of ribs and added 1/4 cup apple juice to the foil packet. Once removed form foil i glazed them with a memphis style sauce then put back on smoker for 1hour, removed from smoker then glazed again with sauce.
Now for the picks. Sorry but I forgot to take pics of a few of the steps! I used my favorite Hasty Bake rub on my rack
Found 2 racks at my local Reasors with some good fat content
Hasty Bake is rollin, ready to go at 250*
Ribs after they had been on smoker for 1 hour, starting to color up nicely. ( i threw on some chicken quarters becauce i had them and why not...), mine on left, trigg on right
The ribs after 2 hours, ready to pull and foil (mine are on the right now, trigg on the left as I rotated them for fairness after the 1hr mark)
Here are the ribs after 2 hours of smoke, time to foil
Forgot to get a pick right after I took them out of the foil but they were purty. Here is pic after I took them out of foil, glazed and put back on the cooker (i took chicken off to finish in the oven and crisp up the skin)
Now for the money shots, pulled them off the cooker then glazed with sauce (trigg style on bottom, mine on top)