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Johnny Trigg Style Ribs

 
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POWERSTROKE
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Joined: 22 Mar 2011
Posts: 38

PostPosted: Sun Aug 04 13 12:50 pm    Post subject: Johnny Trigg Style Ribs Reply with quote

I am thinking of trying his spare rib recipe on a couple of rack next weekend. I was wondering if any one has tried it and if they had good or bad results. Thanks in advance for any help or reply.

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BigOrson
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Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Sun Aug 04 13 6:21 pm    Post subject: Reply with quote

I guess everyone has to try it once. Personally, I'd rather make a batch of pig candy (brown sugar coated bacon slices). Better result, less work.
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Pappy
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Joined: 29 Mar 2011
Posts: 131
Location: Granite City, Illinois (Near St. Louis)

PostPosted: Sun Aug 04 13 7:45 pm    Post subject: Reply with quote

I liked using the JT method. I bought the Tiger sause at wal-mart.
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BluDawg
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Joined: 30 Jul 2009
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Location: Jonesboro,Tx.

PostPosted: Sun Aug 04 13 10:25 pm    Post subject: Reply with quote

Never tried them never will dry bonz rule. If I want sweet & sticky I'll have a Sticky Bun.
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BUGSnBBQ
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PostPosted: Mon Aug 05 13 4:02 am    Post subject: Reply with quote

I tried it once and didn't care for them. Just too sweet for my BBQ taste. However, I say give them a try and make your own decision. Only you know what you and your family like. Maybe only do a half rack. Good luck and let us know what you think!
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sparks58
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Joined: 10 Dec 2009
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PostPosted: Mon Aug 05 13 4:41 am    Post subject: Reply with quote

I tried 'em. They were ok. If I'm doing sweet and sticky I'll go with Roxy's rib glaze.
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texbbqpits
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Joined: 18 Oct 2006
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PostPosted: Mon Aug 05 13 6:01 am    Post subject: Reply with quote

With his success on the comp circuit, obviously someone likes it, but its way to sweet for me. Only tried in once. Like sparks58 said, if I want em sticky, its Roxys rib glaze for me. Tom
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js-tx
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Joined: 28 Feb 2013
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Location: San Antonio, TX

PostPosted: Tue Aug 06 13 2:40 am    Post subject: Reply with quote

Are we talking JT style ribs... parkay, honey, b.sugar, tiger sauce..? Or his actual recipe which is ^ plus who knows what else.. cause I don't.
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Griffin
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Joined: 03 Nov 2006
Posts: 801
Location: Dallas, Texas

PostPosted: Tue Aug 06 13 11:49 pm    Post subject: Reply with quote

If its his comp style ribs, we didn't care for them. Just keep in mind, that in a comp, you have a bite or two to impress the judges, wow them, and stand out. Sounds like a good idea, until you try and eat a whole rack at home instead of just that bite or two.
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