Johnny Triggs Birthday....Rib Contest this week!"
- Thread starter Big Poppa
- Start date
Happy Birthday to the Rib Doctor.
Slow smoked St Louis im going to do the whole cook at 200*
Ready for the Smoker
After a couple of hours looking good
At the four hour mark
Going to give them some love and wrap up
All sauce up and nowhere to go
Done and ready
Not bad at all for a 6 hour cook and plated.
Slow smoked St Louis im going to do the whole cook at 200*
Ready for the Smoker
After a couple of hours looking good
At the four hour mark
Going to give them some love and wrap up
All sauce up and nowhere to go
Done and ready
Not bad at all for a 6 hour cook and plated.
So Cal Smoker
New member
Wow, I think I just saw an episode of "The Chew" on Pelletsmokeing.com. Chile & Neill, great cooks.
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Big_Jake
New member
Ok here goes nothing....
Of course my new camera shows up next Tuesday so I had to use my old junky one.
Went to the local butcher shop and picked me up some spares.
Cut them up St. Louis style and gave them a good rub down with my Big Jake's Dang Ol' Rub.
Threw them on the MAK and made some BBQ sauce while they were smoking.
After 3 hours it's time for some apple juice and a foiling.
Out of the foil and gave them the first basting of sauce.
Total cook time was 4 1/2 hours @ around 250.
Pretty nice bite through.
Last but not least the wife made some home made mashed potatoes and salad to go with it.
And Happy Birthday J.T.!
Of course my new camera shows up next Tuesday so I had to use my old junky one.
Went to the local butcher shop and picked me up some spares.
Cut them up St. Louis style and gave them a good rub down with my Big Jake's Dang Ol' Rub.
Threw them on the MAK and made some BBQ sauce while they were smoking.
After 3 hours it's time for some apple juice and a foiling.
Out of the foil and gave them the first basting of sauce.
Total cook time was 4 1/2 hours @ around 250.
Pretty nice bite through.
Last but not least the wife made some home made mashed potatoes and salad to go with it.
And Happy Birthday J.T.!
sparky
New member
BS Comp Ribs
BS Comp Ribs (Bo/Sparky)
i want to wish mr trigg a very happy b'day. are ya still 49 years old like me? these BS ribs are for you sir.
ya, i got secrets too.
everyone in the pool!
the last 3 cooks i have had a hard time w/ temp management on Bo. i made a phone call to get some help. welp, i got it. perfect BS rib temp now.
i mixed 4 ingredients together. 2 were liquid.
let the magic begin.
time for some FL.
coming out of happy time.
cont'
BS Comp Ribs (Bo/Sparky)
i want to wish mr trigg a very happy b'day. are ya still 49 years old like me? these BS ribs are for you sir.
ya, i got secrets too.
everyone in the pool!
the last 3 cooks i have had a hard time w/ temp management on Bo. i made a phone call to get some help. welp, i got it. perfect BS rib temp now.
i mixed 4 ingredients together. 2 were liquid.
let the magic begin.
time for some FL.
coming out of happy time.
cont'
sparky
New member
cont'
you get the idea.
they look good.
box time.
be kind. i have never but a box together before. i see alot of mistakes myself but all in all. not bad for my 1st comp box.
for the judges to have a bite on.
and the winner of the 2020 American Royal who also had a perfect 180 score on ribs is......
.
you get the idea.
they look good.
box time.
be kind. i have never but a box together before. i see alot of mistakes myself but all in all. not bad for my 1st comp box.
for the judges to have a bite on.
and the winner of the 2020 American Royal who also had a perfect 180 score on ribs is......
squirtthecat
New member
Brother, can you Spare a bite?
3 STL spares, membranes zipped off, and rubbed up with Chicken Rub #5. (a Jan's Rub derivative)
In the Traeger at 245-ish°. They are pretty fatty, so I'll flip them part way through the cook to render some of that out.
I'll trim off the flaps for tasters, and the racks are for the guy taking care of MIL's property.
--
3 hour mark. Time to spritz.
--
Time to mix up some glaze.
This guy got done early.
Foiled and resting in my Samsbro.
My Sentry is more interested in the neighbor's squirrels than the subject at hand.
The stragglers are coming along nicely.
We'll call them done.
Everyone is now wrapped and resting. I'll chill them overnight and then vacuum seal tomorrow.
The end trimmings I sampled were mighty tasty. I think this 'chicken' rub will work nicely.
3 STL spares, membranes zipped off, and rubbed up with Chicken Rub #5. (a Jan's Rub derivative)
In the Traeger at 245-ish°. They are pretty fatty, so I'll flip them part way through the cook to render some of that out.
I'll trim off the flaps for tasters, and the racks are for the guy taking care of MIL's property.
--
3 hour mark. Time to spritz.
--
Time to mix up some glaze.
This guy got done early.
Foiled and resting in my Samsbro.
My Sentry is more interested in the neighbor's squirrels than the subject at hand.
The stragglers are coming along nicely.
We'll call them done.
Everyone is now wrapped and resting. I'll chill them overnight and then vacuum seal tomorrow.
The end trimmings I sampled were mighty tasty. I think this 'chicken' rub will work nicely.
Deb
New member
Happy Birthday Johnny! I hope you had a wonderful birthday.
ribs, huh, not really what was in my weekend plans but I can adapt
Been a busy weekend, yesterday had stuff that needed to be done in the morning, knew I had to kayak today. So needed to think ahead to tonight's dinner, needed something that was going to be quick.... yesterday was cool so it seemed like a good day to make some pasta sauce.... ribs - ahhh, I saw a post on serious eats awhile ago - Grilled sunday gravy.....
so here goes.........
a bunch of tomatoes onto the MAK, s&p & evoo drizzed on, on smoke for a bit, ramp up the temp and let them get nice and roasty
the meats..... made some meatballs, rolled up some beef for braciole (bread crumbs, lots of parm, garlic &I, hot italian sausage and the ribs (just salt & pepper on the ribs)
been playing with the weber some (still haven't really figured it out) - the meats onto the weber just to brown, a handful of oak pellets
Some onions, evoo into a pan, then some garlic, some herbs, add a can of tomato paste. Skinned and then hand crushed the tomatoes into the pot for the pasta sauce base
cut up the ribs into single pieces then into the pot, added the sausage and let simmer for a few hours, added the braciole and meatballs for awhile
into the fridge overnight
today.... beautiful day, little windy, could see Long Island, bit of a parking problem
to be continued
ribs, huh, not really what was in my weekend plans but I can adapt
Been a busy weekend, yesterday had stuff that needed to be done in the morning, knew I had to kayak today. So needed to think ahead to tonight's dinner, needed something that was going to be quick.... yesterday was cool so it seemed like a good day to make some pasta sauce.... ribs - ahhh, I saw a post on serious eats awhile ago - Grilled sunday gravy.....
so here goes.........
a bunch of tomatoes onto the MAK, s&p & evoo drizzed on, on smoke for a bit, ramp up the temp and let them get nice and roasty
the meats..... made some meatballs, rolled up some beef for braciole (bread crumbs, lots of parm, garlic &I, hot italian sausage and the ribs (just salt & pepper on the ribs)
been playing with the weber some (still haven't really figured it out) - the meats onto the weber just to brown, a handful of oak pellets
Some onions, evoo into a pan, then some garlic, some herbs, add a can of tomato paste. Skinned and then hand crushed the tomatoes into the pot for the pasta sauce base
cut up the ribs into single pieces then into the pot, added the sausage and let simmer for a few hours, added the braciole and meatballs for awhile
into the fridge overnight
today.... beautiful day, little windy, could see Long Island, bit of a parking problem
to be continued
Deb
New member
cooked some rigatoni until almost done , drained off most of the water and added some of the sauce into the pot, finished off with the sauce....
pasta with rib sauce , couple of meatballs, sausage, couple slices of the braciole and the rib sauce . grated some parmesan over the top, roasted garlic ciabatta grilled on the MAK
pasta with rib sauce
, couple of meatballs, sausage, couple slices of the braciole and the rib sauce . grated some parmesan over the top, roasted garlic ciabatta grilled on the MAK
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muebe
New member
Infuser Beef Short Ribs and Bacon Wrapped Sea Scallops
The players...
Sea Scallops dusted with BP's Desert Gold seasoning...
Then dressed with bacon and more Desert Gold...
Now the Beef Short Ribs wrapped in bacon and dusted with Soileau's...
Now I filled the bottom of the Char-Broil infuser with Maple Pellets...
Then the bottom grate is installed...
I then installed the optional grate upside down...
Now the scallops on top of that...
continued...
The players...
Sea Scallops dusted with BP's Desert Gold seasoning...
Then dressed with bacon and more Desert Gold...
Now the Beef Short Ribs wrapped in bacon and dusted with Soileau's...
Now I filled the bottom of the Char-Broil infuser with Maple Pellets...
Then the bottom grate is installed...
I then installed the optional grate upside down...
Now the scallops on top of that...
continued...
muebe
New member
And finally for the lid...
I then put the infuser on my Char-Broil RED side burner and turned the burner on high...
About 10 minutes later I got smoke coming out and I hear sizzling...
After 30 minutes I lift the lid...
Then the upside down grate...
Fired up the Memphis with the flame zone insert and gave them a sear. The scallops went on the top rack to finish the bacon and the short ribs got a treatment of Texas Rib Candy Mango Habanero...
Everyone come inside...
Plated with some Red Romaine Lettuce with shredded Parmesan Cheese and Marie's Chipotle Ranch Dressing...
continued...
I then put the infuser on my Char-Broil RED side burner and turned the burner on high...
About 10 minutes later I got smoke coming out and I hear sizzling...
After 30 minutes I lift the lid...
Then the upside down grate...
Fired up the Memphis with the flame zone insert and gave them a sear. The scallops went on the top rack to finish the bacon and the short ribs got a treatment of Texas Rib Candy Mango Habanero...
Everyone come inside...
Plated with some Red Romaine Lettuce with shredded Parmesan Cheese and Marie's Chipotle Ranch Dressing...
continued...
Patrick_CT
New member
MAK vs Drum on Babybacks
Wife told me we had company coming (plan for 10 adults and 6 kids for dinner.. ok ribs works for that) I was going to use the MAK but she said she liked the drum ones last time.. tough decisions had to be make... so I did 2 racks on each using everything exactly the same.
Seasoned with Smoking guns hot and some LL w/pepper
Put 2 on the drum runing at 225 (with some hickory pellets in the mix.
2 hours in and added the chicken legs. Marinated with some salad dressing and garlic dude dust for a few hours. (love the leg rack..)
Also one of the friends is a vegetarian and gluten free... so I seasoned tofu with steak seasoning (double secret) and in the smoker box for an hour. Cubed it and mixed with tomatoes and fresh basil. Stuffed in a sweet pepper and onto a new rack that has never touched meat (nice challenges.... gotta love freinds!)
Foiled the ribs and put the twice baked potatoes on the top rack (no pictures of them.. too busy with all the people and kids running around.) They had cream cheese sour cream, sharp cheese, dude dust and the potatoes mixed in and stuffed back inside with some bacon.
Out of the MAK, out of the foil to set for 15min:
Out of the foil on the drum and chicken done:
Plated:
We were split with who liked the ribs from each.. it was pretty funny. An awesome night with friends and food!
Happy birthday Mr. Trigg! I hope I can pass down the knowledge that I have learned from your cooking to the next generation of master BBQ'ers
Wife told me we had company coming (plan for 10 adults and 6 kids for dinner.. ok ribs works for that) I was going to use the MAK but she said she liked the drum ones last time.. tough decisions had to be make... so I did 2 racks on each using everything exactly the same.
Seasoned with Smoking guns hot and some LL w/pepper
Put 2 on the drum runing at 225 (with some hickory pellets in the mix.
2 hours in and added the chicken legs. Marinated with some salad dressing and garlic dude dust for a few hours. (love the leg rack..)
Also one of the friends is a vegetarian and gluten free... so I seasoned tofu with steak seasoning (double secret) and in the smoker box for an hour. Cubed it and mixed with tomatoes and fresh basil. Stuffed in a sweet pepper and onto a new rack that has never touched meat (nice challenges.... gotta love freinds!)
Foiled the ribs and put the twice baked potatoes on the top rack (no pictures of them.. too busy with all the people and kids running around.) They had cream cheese sour cream, sharp cheese, dude dust and the potatoes mixed in and stuffed back inside with some bacon.
Out of the MAK, out of the foil to set for 15min:
Out of the foil on the drum and chicken done:
Plated:
We were split with who liked the ribs from each.. it was pretty funny. An awesome night with friends and food!
Happy birthday Mr. Trigg! I hope I can pass down the knowledge that I have learned from your cooking to the next generation of master BBQ'ers
fishingbouchman
New member
Ribs on the Bone.
Daughter has been wanting some ribs on the bone and BP doing a Johnny Trig B-day contest, I am in.
I was not sure about the 2nd rib so I just separated a few ribs. But both got a little sprinkle.
Found this while I was in the Netherlands. Might as well give it a go. Does say Netherlands Best so it has to be good.
they are looking pretty good so far
For Sparky, hope Johnny likes it this way. Had to stick with what works for my daughter.
Looking even better.
Here are the ones with Netherlands best. Look good pretty enough to eat.
yep they were a hit. Sparky style were very good. Netherlands best were good but a little dry. I did enjoyed the sweat chilly and will be giving it a 2nd go.
Daughter has been wanting some ribs on the bone and BP doing a Johnny Trig B-day contest, I am in.
I was not sure about the 2nd rib so I just separated a few ribs. But both got a little sprinkle.
Found this while I was in the Netherlands. Might as well give it a go. Does say Netherlands Best so it has to be good.
they are looking pretty good so far
For Sparky, hope Johnny likes it this way. Had to stick with what works for my daughter.
Looking even better.
Here are the ones with Netherlands best. Look good pretty enough to eat.
yep they were a hit. Sparky style were very good. Netherlands best were good but a little dry. I did enjoyed the sweat chilly and will be giving it a 2nd go.
Salmonsmoker
New member
Baby Back Ribs with garlic mash, garden fresh carrots and salad
Three babies, the top one with gunpowder/hasty bake, middle with Plowboys Bovine Gold, the bottom one with Money/Head Country Championship rub.
On to the UDS with a good handful of apple pellets for some smoke love.
We're lookin' good...
Foiled for an hour then back on the grill for some Bulldog sauce for the last half hour.
All sliced up and ready for the crowd.
Plated ribs with garlic mashed potatos, garden fresh carrots with a nutmeg honey butter glaze, garden fresh salad with ground cherries and tomatoes.
On to the dessert.....
This is called "Magic Peach Dessert" with Peche Lambic infused creme fraiche.
It starts out with a custard dish turned upside down in the center of the pie plate.
Skinned, sliced peaches fill the pie plate with a dusting of cinnamon. Melted currant jelly is poured over the peaches and then coverd with shortcake dough rolled and tucked to the inner edges of the pie plate.
Out of the oven for a very short rest.
Then a platter is placed over the pie plate and quickly inverted. The pie plate's still in place. Wait! What's that? The once empty custard cup is full of juice. Hey, I know magic when I see it!
Cont'd...
Three babies, the top one with gunpowder/hasty bake, middle with Plowboys Bovine Gold, the bottom one with Money/Head Country Championship rub.
On to the UDS with a good handful of apple pellets for some smoke love.
We're lookin' good...
Foiled for an hour then back on the grill for some Bulldog sauce for the last half hour.
All sliced up and ready for the crowd.
Plated ribs with garlic mashed potatos, garden fresh carrots with a nutmeg honey butter glaze, garden fresh salad with ground cherries and tomatoes.
On to the dessert.....
This is called "Magic Peach Dessert" with Peche Lambic infused creme fraiche.
It starts out with a custard dish turned upside down in the center of the pie plate.
Skinned, sliced peaches fill the pie plate with a dusting of cinnamon. Melted currant jelly is poured over the peaches and then coverd with shortcake dough rolled and tucked to the inner edges of the pie plate.
Out of the oven for a very short rest.
Then a platter is placed over the pie plate and quickly inverted. The pie plate's still in place. Wait! What's that? The once empty custard cup is full of juice. Hey, I know magic when I see it!
Cont'd...
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Salmonsmoker
New member
Cont'd....
With the pie plates removed and the custard dish full of drizzling sauce.
I started the creme fraiche the day before so it would be ready, then mixed in half a bottle of Peche Lambic.
The finish! The light tartness of the creme fraiche infused with the peach lambic was a refreshing compliment to the natural sweetness of the peaches.
Thanks for looking!
With the pie plates removed and the custard dish full of drizzling sauce.
I started the creme fraiche the day before so it would be ready, then mixed in half a bottle of Peche Lambic.
The finish! The light tartness of the creme fraiche infused with the peach lambic was a refreshing compliment to the natural sweetness of the peaches.
Thanks for looking!
FLBentRider
New member
This is so easy.. NOT
We are off to SeaWorld early this AM for a day trip, so here we go. I wanted to get it done this AM instead of late this evening. I also wanted to do a summary and comments on each but have already run out of time.
Third - Muebe
Second - Chili Head
First - Sparky
We are off to SeaWorld early this AM for a day trip, so here we go. I wanted to get it done this AM instead of late this evening. I also wanted to do a summary and comments on each but have already run out of time.
Third - Muebe
Second - Chili Head
First - Sparky