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      I have been indirect wood pit smoking for about 31 years now.  I have screwed up more food than I care to admit, but THAT IS HOW YOU LEARN.  I have pretty much perfected most meats to my wife's and my liking.  Ribs are probably her favorite and I have been through many different recipes, rubs, and sauces till I finally satisfied my bride about 3 years ago.  

      Well, I stepped back and decided to upset the apple cart once again by trying something new.  We are fans of the TV show BBQ Pitmasters and especially enjoy Johnny Trigg and his Smoking Triggers Crew.  He has been Uber Successful with his ribs for many years and competitions.  Nicknamed the Godfather of BBQ Ribs, he is a two-time Grand Champion of the Jack Daniels World Championship Invitational and Kingsford BBQ Pitmaster Grand Champion.  This past year he revealed his long-time secrets of his recipe for ribs.  I have been yearning to try these and that is where this is going.  For this cook I used Baby Back Ribs (Barb's FAV).  

1-2 racks of pork ribs (your choice of baby backs or spares) 

Honey

Parkay Squeeze Butter

Rib Tickler Rub or KOSMOS Dirty Bird Rub

Apple Juice (for spritz)

1 Tbsp. Tiger Sauce 

Brown Sugar

Choice of BBQ Sauce

Peeling membrane from back of ribs

      Rinse ribs and remove membrane from back.  Sprinkle the first (light) SPG rub, then finish with a liberal covering of KOSMOS Dirty Bird Rub.  Rest the ribs for 2-3 hours.  Heat pit to 275F.  I like oak and cherry wood.

Rubbed out and ready

Into the pit

      Place ribs in pit and smoke for 3 hours, hourly spritzing with the apple juice.  Remove after 3 hours.  Lay down foil and squeeze down 3-4 Tbsp Parkay; sprinkle brown sugar over the Parkay.  Place ribs on foil and layer with honey.  Shake out about 1 Tbsp. Tabasco/Tiger Sauce.  Make sure to mix the ingredients and rub over ribs.  Seal and place back on pit for 2 hours.  

Coat with Parkay, brown sugar on bottom; honey and Tiger Sauce on top

Wrap with foil and return to pit

BBQ Glaze & Return

      After 2 hours remove ribs from pit and mop with BBQ sauce of choice.  Return to pit un-foiled for 30-60 minutes.  Ribs are done when meat begins to recede from bone.  Slice and serve.  

Sliced and plated

      I served this with Bush Beans and Grandma's PA Dutch Potato Salad.  We found these ribs to be good but didn't care for the BBQ sauce glaze prior to pulling.  Times and temps were perfect; the meat receded from the bone and were nearly fall apart in your mouth good.  This recipe is a keeper, but next time will serve BBQ sauce on the side upon completion and plated.  

   

"The more natural the charcoal, the better your food will taste. Rather than briquettes, use lump charcoal, which is is all-natural. Lump charcoal will cause your grill to get much hotter than briquettes. Also, briquettes have chemical filler which holds saw dust together and can change the taste of the food."

Johnny Trigg

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