SmokinAl
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So I was looking at the RT website the other day & found a Johnny Trigg rib recipe video.
WFF had a sale a month or so ago & had STL’s for $1.98 lb. So I bought a few. Pulled one out of the freezer Sunday AM, and defrosted it in water. Here is how it started!
I had a lot of trimming to do. Used Parkay spray for a binder, then a heavy dose of CBP, & finally Killer Hogs rub.
Made a pan of beans & into the RT for 2 1/2 hours at 275, I went a bit longer to get to an IT of 165.
I don’t normally use a smoke tube, but since this recipe said to smoke at 275. I knew I had to add a bit of smoke.
Once again I went with the recipe & put all this in the foil.
Here is the ribs at 165 ready for the foil.
Meat down in the foil.
Now this is where it gets crazy. The recipe calls for putting the same amount on the bone side, so I did.
Wrapped up tight & back in the smoker.
Out of the foil after about 1 1/2 hours still at 275.
Here is the foiling juice.
So the ribs go back on the smoker for about 45 minutes at 250.
In the meantime I boiled down the foiling sauce to use as a glaze on the ribs.
Next step glaze!
All done & sliced.
The ribs were just oozing juice.
I also have to say I have never seen such meaty spares, a couple of the end bones look like beef ribs.
Anyhow we ended up with 4 big ribs, so I vac packed them & we will enjoy a nice snack at a later date.
So, did I like the JT ribs?
Yes Judy & I both liked them, & I think our guests would as well.
Neither of us are really fans of sweet ribs, but these were sweet, with some heat.
I didn’t like putting all that stuff in the foil, but I have to say it worked.
Maybe next time I will try a modified version, but Judy & I both agree that the ribs I have been cooking on the RT at 180 are better than the 275 version & at 180 I don’t need to mess with a smoke tube, but however the cook takes about twice as long.
Thanks for stopping by!
Al
WFF had a sale a month or so ago & had STL’s for $1.98 lb. So I bought a few. Pulled one out of the freezer Sunday AM, and defrosted it in water. Here is how it started!
I had a lot of trimming to do. Used Parkay spray for a binder, then a heavy dose of CBP, & finally Killer Hogs rub.
Made a pan of beans & into the RT for 2 1/2 hours at 275, I went a bit longer to get to an IT of 165.
I don’t normally use a smoke tube, but since this recipe said to smoke at 275. I knew I had to add a bit of smoke.
Once again I went with the recipe & put all this in the foil.
Here is the ribs at 165 ready for the foil.
Meat down in the foil.
Now this is where it gets crazy. The recipe calls for putting the same amount on the bone side, so I did.
Wrapped up tight & back in the smoker.
Out of the foil after about 1 1/2 hours still at 275.
Here is the foiling juice.
So the ribs go back on the smoker for about 45 minutes at 250.
In the meantime I boiled down the foiling sauce to use as a glaze on the ribs.
Next step glaze!
All done & sliced.
The ribs were just oozing juice.
I also have to say I have never seen such meaty spares, a couple of the end bones look like beef ribs.
Anyhow we ended up with 4 big ribs, so I vac packed them & we will enjoy a nice snack at a later date.
So, did I like the JT ribs?
Yes Judy & I both liked them, & I think our guests would as well.
Neither of us are really fans of sweet ribs, but these were sweet, with some heat.
I didn’t like putting all that stuff in the foil, but I have to say it worked.
Maybe next time I will try a modified version, but Judy & I both agree that the ribs I have been cooking on the RT at 180 are better than the 275 version & at 180 I don’t need to mess with a smoke tube, but however the cook takes about twice as long.
Thanks for stopping by!
Al
