3-2-1 method for smoked ribs

[Jeff Lebowski]

Enjoying some ribs I smoked yesterday right now. Power went out in the craziest monsoon I've seen sweep through here, but I still could finish in the Akorn.
I think of everything you can do on a grill, ribs are the best.
Also--amazingribs says that foiling adds very minimally to the final product, and that he doesn't do it for home stuff, but I tried it without foil yesterday, and they're definitely a little drier. Still moist, good taste, but drier.

Is this the Tiger sauce you're talking about?
http://www.walmart.com/ip/Tiger-The-...Sauce/13442798

Says cayenne pepper base--how hot is it? Family is not a fan of hot.

It is quite mild. Very nice slightly sweet spicy flavor. You can pick it up at most grocery stores I think.

[CJF]

Enjoying some ribs I smoked yesterday right now. Power went out in the craziest monsoon I've seen sweep through here, but I still could finish in the Akorn.
I think of everything you can do on a grill, ribs are the best.
Also--amazingribs says that foiling adds very minimally to the final product, and that he doesn't do it for home stuff, but I tried it without foil yesterday, and they're definitely a little drier. Still moist, good taste, but drier.

Is this the Tiger sauce you're talking about?
http://www.walmart.com/ip/Tiger-The-...Sauce/13442798

Says cayenne pepper base--how hot is it? Family is not a fan of hot.

Did you spritz? After three hours I spritz every hour with equal parts apple juice, apple cider vinegar, and water. I add a tiny bit of rub each time and then spritz again.

[ERCougar]

Did you spritz? After three hours I spritz every hour with equal parts apple juice, apple cider vinegar, and water. I add a tiny bit of rub each time and then spritz again.

Oh yeah, I didn't! I meant to, but with the monsoon, I avoided going outside and I forgot that i didn't. Duh. I did add sauce at about 3.5 hours and cooked until 4 (baby backs), so it would have only been one spritz, but it probably made a difference.



Sent from my SCH-I535 using Tapatalk 2

[CJF]

Oh yeah, I didn't! I meant to, but with the monsoon, I avoided going outside and I forgot that i didn't. Duh. I did add sauce at about 3.5 hours and cooked until 4 (baby backs), so it would have only been one spritz, but it probably made a difference.



Sent from my SCH-I535 using Tapatalk 2

What temp did you cook at? I pretty much only do BB's now and at 225 it takes about 5.5 to 6 hours. If you cooked hotter, that will also increase the likelihood of drier meat. Here is close to a real time pic of my dinner. image.jpg

That is 5.5 hours. They're almost ready to come off the smoker.

[ERCougar]

What temp did you cook at? I pretty much only do BB's now and at 225 it takes about 5.5 to 6 hours. If you cooked hotter, that will also increase the likelihood of drier meat. Here is close to a real time pic of my dinner. [ATTACH]2525[/ATTACH]

That is 5.5 hours. They're almost ready to come off the smoker.

Yeah, I cooked at 225, and yeah, I think they needed another hour. For some reason, I had four hours in my head as when I should be done with baby backs, but toothpick test was still a little firm. Overall, not my best effort. But even so, tasty and I ate them all. That's why I love ribs.

Sent from my SCH-I535 using Tapatalk 2

[Drunk Tank]

I wish I could find Tiger Sauce here. My local Walmart doesn't carry it. Does it compare with anything say like Sriracha?

[Jeff Lebowski]

OK, I have to admit that the Johnny Trigg method is very good. Doesn't taste any more greasy than normal. You still end up with a ton of liquid in the foil which you throw away right before mopping and putting the ribs back on for the final stage. The sweetness and the kick of the Tiger Sauce make for a really fun, tangy combination.

That being said, these are really sweet ribs. I don't think I would use this method every time.

[Joe Public]

OK, I have to admit that the Johnny Trigg method is very good. Doesn't taste any more greasy than normal. You still end up with a ton of liquid in the foil which you throw away right before mopping and putting the ribs back on for the final stage. The sweetness and the kick of the Tiger Sauce make for a really fun, tangy combination.

That being said, these are really sweet ribs. I don't think I would use this method every time.

Spoiler alert!

Did you sauce? If so, what kind? I've gone dry before, but I'm thinking about putting some on some of the ribs this time. I might try a few different ones to see what pairs best with the sweetness.

[CJF]

OK, I have to admit that the Johnny Trigg method is very good. Doesn't taste any more greasy than normal. You still end up with a ton of liquid in the foil which you throw away right before mopping and putting the ribs back on for the final stage. The sweetness and the kick of the Tiger Sauce make for a really fun, tangy combination.

That being said, these are really sweet ribs. I don't think I would use this method every time.

completely agree. I'm back to 99% of my ribs just straight smoked with some spritzing.

[Guest]

OK, I have to admit that the Johnny Trigg method is very good. Doesn't taste any more greasy than normal. You still end up with a ton of liquid in the foil which you throw away right before mopping and putting the ribs back on for the final stage. The sweetness and the kick of the Tiger Sauce make for a really fun, tangy combination.

That being said, these are really sweet ribs. I don't think I would use this method every time.

I liked it. But then again, I have a major sweet tooth. I couldn't find the rub recommended by the website I used as reference so I used some 3 Little Pigs something or other I found at Harmons. This was my very first ribs attempt and I was very pleased.

[Jeff Lebowski]

I liked it. But then again, I have a major sweet tooth. I couldn't find the rub recommended by the website I used as reference so I used some 3 Little Pigs something or other I found at Harmons. This was my very first ribs attempt and I was very pleased.

Way to go. What kind of smoker do you have?

[Jeff Lebowski]

completely agree. I'm back to 99% of my ribs just straight smoked with some spritzing.

Not sure I will try it again, but I might mix some of that Tiger Sauce with the sauce I use for mopping on the final stage.

[Jeff Lebowski]

I pretty much only do BB's now...

I think I might be a little partial to St. Louis style. The problem with baby backs is that one half of the rack is nice and moist but the other half tends to be more on the tough and dry side. Anyone else notice this?

[TripletDaddy]

Tiger Sauce is a critical component to Drunk Tank's baked beans. It gets a lot of run in our home. Delish on everything from eggs and pizza to BBQ and beyond. I think it is superior to Tabasco in overall flavor while appearing inferior on the Scoville scale.

I, too, prefer St Louis over BBR, but enjoy both.

[Coach McGuirk]

I think I might be a little partial to St. Louis style. The problem with baby backs is that one half of the rack is nice and moist but the other half tends to be more on the tough and dry side. Anyone else notice this?

I get the same thing, but i don't mind it. I have quite a few that I cook for that like a drier rib, so it works out nicely.