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Smoke it and they will come!
 

Pecan & Cherry Smoked
Pork Spareribs
Johnny Trigg Method

 

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

 Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.


2 Racks of Pork Spareribs
Bad Byron's Butt Rub
Apple Juice
Garlic Powder
1 bottle Squeeze Margarine (Parkay)
12 oz. Honey
Brown Sugar
3 oz. Tiger Sauce (3/4 of 5 oz. bottle)
Your Favorite BBQ Sauce
Preparation:

This method of slow cooking ribs is said to be used by Johnny Trigg one of the stars on the  BBQ Pitmasters series. I have watched recordings of the shows and feel this is pretty darn close with the exception of the rub and BBQ finishing sauce. These two components no one seems to know about.

We are going to be using the 3-2-1 method. That's 3 hours on the smoker naked, 2 hours foiled then 1 hour naked. In my humble opinion this method produces the highest quality in ribs when it's all said and done. What is different is we will start off with just rub on the ribs the first 3 hours. Then we add other ingredients at the time of foiling.

So lets get to cooking!

Rinse ribs thoroughly. Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.

Trim excess fat from the front and back of ribs. Lightly coat the ribs with Garlic powder. Apply generous amounts of Bad Byron's Butt Rub. Available at a good price @ All Things BBQ. This is a great tasting dry rub and one of my favorites. Wrap ribs in plastic and refrigerate for at least one hours. 

Preheat smoker to 225-230 degrees. Place ribs onto your smoker grate. Smoke ribs for 3 hours. Mist ribs with apple juice hourly. After 3 hours, remove ribs from the smoker.

Lay down some foil. Squeeze on about 3 to 4 Tbsp Margarine. Use Margarine and not butter as Margarine won't burn like butter will. Sprinkle a generous amount of brown sugar over the margarine. Squeeze on the Honey making about 5 lines or passes. Now pour on about 1/5 the bottle of Tiger sauce which is about .75 oz. The bottles come in 5 oz. bottles.

Using your fingers mix it up a bit. Then lay a rack of ribs face down. Repeat the above process to the back of the ribs. Once this is done wrap the foil tightly around the rack of ribs. Repeat these steps for the second rack of ribs. Place the foiled ribs back on your smoker and cook approximately 2 more hours. As the contents in the foil cook over time, it will create an awesome glaze on the ribs that tastes amazing.

After 2 hours, remove the ribs from the tin foil and place them back in the smoker. I like to mop on my favorite sauce at this point. Mop them front and back. This is a great time to throw some beans in a pie tin and place in the smoker. Stir them every 15 minutes. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.

These ribs go great with my Cherry Dr. pepper BBQ sauce. Mix 1 cup Sweet Baby rays, 1 cup Diet Cherry Dr. Pepper, 1 Tbsp brown sugar and 2 Tbsp Honey in a pot on the stove. Bring to a light simmer and cool.

 

 

 

  SmokingPit.com - Hickory smoked pork spareribs. Great smoking and barbecue BBQ recipes and smoking videos.

 

SmokingPit.com - Smoked Hickory Smoked Pork Spareribs. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked Hickory Smoked Pork Spareribs. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked Hickory Smoked Pork Spareribs. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked Hickory Smoked Pork Spareribs. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked Hickory Smoked Pork Spareribs. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked Hickory Smoked Pork Spareribs. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington

SmokingPit.com - Smoked Hickory Smoked Pork Spareribs. Great pork barbeque with a sweet and smokey dry rub. Tacoma WA Washington
 

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