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My competition ribs need advice!
I am needing some advice on my teams competition ribs. We do good in chicken, pork, and brisket. But our ribs always seem to be losing steam. We use St. Louis style ribs, pull the membrane off, then put olive oil as base and rub on. We place in cooler and put on smoker cold. We then smoke... -
Johnny Triggs glaze sauce?
Yea, my wife's grandma used pepper jelly and cream cheese as an appetizer for Christmas. I fell in love with the taste. I put down a nice rub and then smoke my ribs for 21/2 hours open. I then wrap it (sometime I do it johnny trigg style) but usually, I just take apple juice some squeezable... -
Johnny Triggs glaze sauce?
I thought so. I just don't have the $ to spend on his cooking class. I have a rib glaze that I like, just was wanting to try something different. I use pepper jelly and apple jelly. Smear it on just before you put in on the last hour. It makes a good shine on the ribs and taste really... -
Johnny Triggs glaze sauce?
Yea, why? I have tried several variations of the glaze but, none I like. So, I was thinking someone on here new exactly what he puts in his glaze. -
Johnny Triggs glaze sauce?
I know there has been a lot of talk on this site about Johnny Trigg's ribs before. I use most of his recipe as far as the brown sugar, tiger sauce, squeezable butter, apple juice. What I want to know is how to make his rib glaze. I know it is tomato paste, molasses, and corn syurp. But... -
my version of St. Louis red sauce.
Your right it does! It got handed down to me from my father and if he got it from Mr. Raichlen I don't know. We use it alot in the summer. If it is his reciepe than Thank you Mr. Raichlen! Cause it is good.- sniltz
- Post #7
- Forum: Sauces, Rubs & Marinades
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my version of St. Louis red sauce.
This is my version of a St. Louis Red BBQ Sauce. Being from NC I tend to like the sweet/tart vinegar sauce. But, this is what I put on my chicken or sometimes ribs. It makes really good BBQ chicken! 4 cups of ketchup 1 bottle of A1 steak sauce 1 bottle of Heinz 57 sauce 1 1/2 cups of...- sniltz
- Thread
- Replies: 8
- Forum: Sauces, Rubs & Marinades
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New MECO electric smoker - FIRST time smoking ribs
I second what dirtsailor2003 said about thawing the meat. Just put it in the fridge until thawed. As far as fixing them. I will pull the membrane off the back, (use thin knife and paper towel) then I rub a thin layer of mustard over them and shake on a sweet/spicy rub. Then I fire up the... -
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First smoke
Great job!!! Very nice color! Looks like you had an even smoke! -
2 experiments in progress....
Have to try brining my pork butt. Never have. I have injected them before but, didn't care for it. Here in N. Carolina we like the Pork with just a little rub and smoke. -
First smoke in new smoker
Nice pit and very nice looking ribs!!! Never used beer in a spritz before. Would like to try that sometimes. I use apple juice, apple cider vinegar and scotch or whiskey. I like the smokiness of the scotch. -
New in the forum
to SMF!!!!!! Glad your here! This is a great place to learn and share your BBQ Journey!!!!! Happy Smoking! -
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New to the Forum
to SMF!!!!! Great place to learn and share your BBQ journey!!! If you need anything don't be afraid to ask! -
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