Johnny Trigg Rib Recipe
Today we’re bringing you a rib dish from the one and only Johnny Trigg, three-time World Barbecue Champion. This award-winning master of ribs is sure to have your taste buds singing. With his simple yet flavorful preparation that will leave your guests speechless. The instructions are easy to follow and yield an incredibly tender, flavorful rib that’s perfect for your next backyard BBQ.
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Servings: 4 people
Calories: 786kcal
Equipment
- paper towel
- aluminium foil
- brush
- bowl
Ingredients
- 2 cups of your favorite BBQ sauce meticulously selected to add a bold and smoky flavor to the ribs, providing a luscious and glossy coating that enhances the overall taste and appearance of the dish.
- 2 cups of brown sugar skillfully added to create a sweet and caramelized glaze on the ribs, imparting a delightful balance of sweetness to complement the smoky and savory flavors.
- 4 whole racks of ribs spare ribs, St. Louis style, or baby-back ribs, carefully chosen for their meaty and tender qualities, providing a succulent and flavorful base for your barbecue masterpiece.
- 8 tablespoons of pork rub meticulously measured to ensure each rack is generously coated with a flavorful blend of spices, creating a tantalizing crust that enhances the smoky and savory taste of the ribs.
- Apple juice for spritzing thoughtfully used to keep the ribs moist and impart a subtle hint of fruity sweetness during the cooking process, ensuring tender and flavorful results.
- 2 ounces of Tiger sauce skillfully incorporated to provide a tangy and spicy kick to the ribs, adding a zesty and flavorful element that elevates the taste profile of the dish.
- 1 cup of clarified butter or ghee thoughtfully selected for its rich and nutty flavor, adding a luxurious and velvety texture to the ribs as they cook, resulting in a melt-in-your-mouth experience.
- 24 ounces of wildflower honey or agave nectar carefully chosen for their natural sweetness and floral undertones, enhancing the glaze on the ribs with a luscious and sticky texture that adds depth to the overall taste.
Instructions
- Rinse off the racks of ribs and ensuring they are dry with paper towels. Generously coat both sides of the ribs in a pork rub, paying attention to all crevices and details.
- Let them rest for an hour or two at room temperature, giving the rub time to sink into the meat's surface.
- Preheat the smoker to 225°F and melt some clarified butter or ghee in a bowl. Brush the ribs on both sides with this melted butter and place them in the grill for 3-4 hours, flipping once halfway through cooking time.
- Use a small bowl to mix together brown sugar, honey or agave nectar, and Tiger sauce. Generously brush this mixture over both sides of the ribs, then wrap them in aluminium foil.
- Continue to cook for another hour or two until they are tender and have an internal temperature of 180°F. Periodically spritz the ribs with apple juice to keep them moist during this time.
- Once fully cooked, brush the ribs with your favourite BBQ sauce and serve up!
Notes
-If the ribs don’t seem to be cooking evenly, you can move them around in the smoker so they all get an even amount of heat.
-When you’re brushing the rib with the rub and honey mixture, make sure to really get it into all of the nooks and crannies.
-It is best to let the ribs sit for 1-2 hours before cooking so the rub can really penetrate into the meat.
-Be sure to spritz the ribs with apple juice every 30 minutes or so to keep them moist.
-If you want extra caramelization, brush the ribs with more of the honey and sugar mixture towards the end of cooking.
-When you’re done cooking, let the ribs rest for 10-15 minutes before serving so they can reabsorb their juices.