Johnny Trigg Style Competition Ribs | recteq

I feel like the price is right magical pans magical hands alright let's get ready and you ever wanted to learn how to cook competition ribs here's your chance these Johnny Trigg style ribs are the best you're ever gonna taste [Music] what's that practically I'm chef Greg and today we're gonna do something super simple we'll show you how to do some Johnny Trigg style Saint Louis ribs Johnny Trigg is an American barbecue celebrity although I don't have his rubs or sauces who needs them we got our own our rep Tech roll spices and sauces is gonna carry this over the top but I'll show you his style of wrapping the ribs it's pretty unique and ultimately it's really delicious so we've got these two racks of Saint Louis ribs and there's a membrane on the back and we got to get rid of that there's a couple ways to do it personally I'm a fan of the butter knife and the paper towel so super simple I just kind of take that knife up underneath on the back of the bone and kind of pry it up and then I'll come over top with that paper towel and just grab a hold of it and of course it rips it never happens on camera like that but don't worry rip off what you can rip off I like it because it's nice and flat and I can go on the back of the bone and I don't want to use a sharp knife or god forbid I like go through it don't cut myself people use a fork or a spoon ultimately whatever works for you some people leave it on you can definitely leave it on if you want to me I take it off because I think it makes it more tender more supple rib all right so I'm gonna use a little bit of mustard as the binder you don't have to use anything these ribs are nice and moist but I want a little extra glue so we're gonna put some extra seasoning on here for those of you they don't know I can't stand yellow mustard I don't care what's on a hamburger or a hot dog I don't like it but it acts like really good seasoning glue first and foremost we're gonna crush this with some Benz heifer dust I want a little salt pepper garlic on my ribs it's we're gonna get plenty of sweetness later on I want to start bringing this to flavortown I can't say flavortown that Guy Fieri's thing we want a symphony of deliciousness I don't worry about putting mustard on the back they're already wet enough and for that sweetness we do that rasa Rooskies honey rib rub delicious this is also gonna give us some really good color to the ribs that paprika in there and you can be liberal on the seasoning guys that's why they come in big bottles again over the top make it rain normally imma let these sit in the fridge for about an hour to two kind of tack up I don't want to put him into the grill right away because that moisture really hasn't kind of you know what am I trying to say here that moisture in the rib Ben's going like this why are we going like this it binds that was a great great hand signal okay I want to let these sit on the counter for about a half an hour sometimes you can put them in the fridge for a couple hours or even overnight I don't want to put them in the the grill right away because the seasoning has not binded to the meat yet you missed that was that a good one VIN good joke alright we want that season to kind of you know rehydrate and kind of soak into the meat a little bit and it doesn't take very long and that's why we added that mustard in there the vinegar helps do that as well but we want these ribs to cook and they're gonna be amazing we're do this Johnny Trigg style I've got the RT 700 preheated to 275 degrees 275 chef can you smoke it 275 you can absolutely smoke at 275 you can smoke at 225 250 275 or 300 I tend to cook my look ribs a little bit hotter because there's some fat in there I want to cook that fat out and for me I feel it kind of yields a more unctuous rib so I'm a 275 guy if you want to go 275 hey that's how you live your erect a Clive style that's cool or if you're impatient like some days you can go 300 we've done a lot faster but uh i'ma let these sit for half an hour I think it's time to grab some more coffee in this cold day eat some more boiled peanuts be back in a second [Music] it's really important to put your ribs in give them a little squeeze and that way that meats gonna plump up another thing you can do is take a little bit of that squeeze this spray butter rather just kind of miss it over the top OOP spray and butter everywhere that'll help you get some good color going all right we'll let these go for about two two-and-a-half hours until they look really good and then it's on to the next step all right our st. Louis ribs have been smoking for about two hours and thirty minutes or so Johnny Trigg himself can't make him any better so let's go ahead and get this started we're gonna wrap these up a little bit of brown sugar some park' squeeze butter some honey and a little Tiger sauce ooh Tiger sauce that's not tiger now for the Johnny Trigg method let's get it done people we're gonna spring a little bit of brown sugar on the bottom and bakes make it that as long as the rack of ribs hit it with some honey a little squeeze butter and you got to use the margin here if you use real butter it's gonna burn not good stuff and then little tiger sauce this is gonna be found in the condiment oil aisle of the grocery store it's like a sweet chili glaze maybe a couple tablespoons of that and it cuz it's a rec tech recipe we're gonna bring a little sweet as the table a little that raise warm apple pie and just a little bit more of that honey rib rub time for the ribs check these out all right now you want to lay these meat side down on all of that and just simply repeat a little more sugar tiger sauce child please honey well that apple pie rub a honey rib on the top a little squeeze butter tell any people you never make ribs any different and we wrap these up you want to be careful that we don't poke any holes in the foil that nice and tight and then we'll just repeat so we'll cook these for about another hour hour-and-a-half and what we'll do is we will check these and once they probe about two or seven in between the bones they're ready for the last step [Music] all right these ribs been wrapped up for just shy at two hours let's take a look again the Johnny Trigg method pretty much makes its own sauce inside there holy cow telling you guys wishing to smell these look at those ribs good texture finish them back off will do is we put them back on the grill for about another 35 45 minutes or so and we'll glaze them with some sauce and if you wanted to you could take this this sauce here and the foil cook it down so it's nice and thickened glaze that oh my goodness telling you once you do ribs like this you're never gonna do them again differently all right so I want to wrap this close the scroll up and we will let these go for about another 35 or 45 minutes all right so we've had our ribs back on the grill for about 15-20 minutes they're looking good there they're telling me they're getting almost done the bones are starting to the meat starting to pull back a little bit from the bones I'm telling you like the smell coming off of these things super super tasty we took all that that wrap liquid and cooked it down got it nice and and sticky and thick we're just gonna base these ribs probably two times and let it rest the slice of up but that honey the brown sugar that tiger sauce come on in your bin take a look ready Tony guys another 20 minutes these Johnny Trigg style ribs gonna be fire me better hungry we got eight working all day it's lunchtime our da Johnny Trigg style ribs are done look at the sheen on those and again this is a competition style rib so it's gonna have a little bit of bite to it but you can't tell me look at the look at the ooze we literally have juices boozing out of the rib right there all right we've been patient we can't be patient no more it's time to cut these up these ribs are looking great and again this competition style ribs have a little bit of bite to it not gonna fall off the bone if you want these to fall off the bone let them go another maybe 30 or 45 minutes raps but look at that yeah that smoke ring the glistening flip these over make pretty again and I think I'm eating this one so cheers to you cheers to me Johnny Trigg your recipe is pretty delicious buddy what's so crazy it's like you get just like the faintest a little bit of apple from the apple pie room telling you like that stuff is super secret but super the bike bye Felicia

Channel: recteq

Views: 485,507

Keywords: REC TEC, REC TEC Grills, RECTEQ, RECTEQ Grills, best wood pellet grill, wood pellet grill, pellet grill, best wood pellet smoker, wood pellet smoker, pellet smoker, competition ribs, Johnny Trigg, Competition ribs recipe, Johnny Trigg Ribs, St. Louis Ribs, Beef Ribs, Juicy Ribs, Ribs Recipes, RT-700, RT-590, RT-340, myron mixon, Myron Mixon Style Ribs

Id: AQHXVc3yX84

Length: 11min 58sec (718 seconds)

Published: Sat Jun 13 2020