Johnny Trigg Ribs Recipe
We are going to teach you how to prepare pecan & cherry smoked pork spareribs, Johnny Trigg style. Whether you are new to smoking meat or a seasoned pro, these are the tenderest, tangiest and most delicious spareribs you will ever taste.
Servings: 4
Calories: 351kcal
Ingredients
- Two racks of fresh pork spareribs (five to six pounds)
- 1/4 to 1/2 cup brown sugar (firmly packed)
- One cup of your favorite dry rub
- 1/4 to 1/2 cup softened butter or squeezable margarine
- 1/4 to 1/2 cup of honey
- Three ounces of Tiger Sauce ( 3/4 of a five-ounce bottle)
- Your favorite barbeque sauce ( one and 1/2 cups)
- Apple juice
- Garlic powder
- Salt
- Sugar
- Paprika
- Onion flakes
- Red pepper
- Black pepper
- Corn syrup
- Molasses
- Tomato sauce
- One teaspoon hot-pepper sauce (Use according to your taste)
- Pecans
- Cherries
Instructions
- Begin by thoroughly washing your ribs.
- Trim off the excess fat from the back and front of your ribs.
- Use your dry rub to sprinkle the side of your ribs with the meat.
- Sprinkle with garlic powder and let sit at room temperature for approximately 45 minutes.
- Johnny Trigg recommends against using briquettes because they contain fillers.
- We recommend using wood logs, chunks or chips instead.
- Do not soak your wood or you will end up with too much smoke flavor.
- Preheat your smoker to 250 degrees.
- You need to maintain the temperature between 225 and 275 degrees.
- You will smoke your ribs for three hours.
- Mist your ribs with apple juice every hour.
- After three hours, take your ribs off the smoker.
- We recommend using heavy-duty aluminum foil due to the weight of the ribs.
- Spread your margarine over the foil covering an area the same size as your rib rack.
- Place your cherries and pecans on top of the butter.
- Sprinkle with hot-pepper sauce and a handful of brown sugar over the margarine.
- Now add strips of Tiger sauce and honey.
- Make sure your strips cover everything evenly.
- Sprinkle with salt, black pepper, paprika, onion flakes and red pepper to your taste.
- Use your fingers to stir up your ingredients a little.
- Place your rack with the meat side down on top of the aluminum foil mixture and add 1/4 cup of apple juice.
- Wrap the foil around your rack, making certain the foil is well sealed and tightly closed.
- Repeat the same step for your second rack of pork ribs.
- Once you have sealed the foil, place your ribs back onto your smoker for another two hours.
- After two hours, remove your ribs from the smoker.
- Take off the aluminum foil carefully because it is extremely hot.
- This is a great time to use your favorite barbeque sauce on both the front and back of the ribs.
- Wait two hours, then remove your ribs from the smoker.
- Carefully remove the aluminum foil.
- Place your ribs back on your smoker naked for one more hour.
- For a more complete meal, grab a pie tin.
- Fill the tin with beans and add some of your favorite barbeque sauce.
- Now place the tin in your smoker.
- You will need to stir your beans about every fifteen minutes.
- Do not make the mistake of overcooking your ribs.
- We recommend using a temperature gauge so you will be certain when they are done.
- After approximately one hour, your masterpiece should be cooked all the way through.
- In addition to the gauge, a good way to know your racks are done is when you lift the ribs a little pick them up and the meat begins to tear.
- Remove your meat from the smoker and use more barbeque sauce immediately.
- Cut between the bones so you will have individual ribs.
- Place your ribs onto a platter and serve with your beans. You should be able to feed three to four people.
Nutrition
Serving: 100g | Calories: 351kcal