Masterbuilt Gravity Series 1050 | Johnny Trigg Ribs | The best Ribs you'll ever make
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- Опубліковано 4 жов 2024
- Let's learn to make some Johnny Trigg Ribs. This is a simple Rib recipe that may be the best you've ever made.
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Tiger Sauce
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Ingredients.
Pork Ribs
Tiger Sauce
Brown Sugar
Granulated Garlic
Your favorite Rub
Your favorite BBQ sauce
3-2-1 @225
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Other stuff used on the show-
Inkbird Waterproof Instant Read Thermometer
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MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife -
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KITCHENATICS Commercial Grade 100% Stainless Steel Roasting and Cooling Rack
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Winco APL-11 Aluminum Sizzling Platter, 11-Inch
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Pink Butcher Paper Roll - 24 " x 175 '
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MAKE YOUR OWN SPG...
San Antonio Premium Coarse Ground Black (12 MESH)
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Diamond Crystal Kosher Salt(2-pack)3Lbs
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Amazon Brand - Happy Belly Granulated Garlic, 24 Ounces
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These recipes make about 2 lbs. and fits perfect in a 33oz shaker.
Put all ingredients in a bowl.. All measured in cups.
Ingredients for the SPG:
1 1/4 Kosher Salt
2 Coarse Ground Black Pepper
1 1/4 Granulated Garlic
Mix all ingredients into a bowl and add to the shaker.
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Tiger Sauce
amzn.to/2yTeJIr
I got some Tiger sauce
The Gallery Backyard BBQ I’ve used Tiger Sauce on wings and pork chops many times !!! I can’t believe you showed this !!! 😊😊
@Thebuckstopshere Right here Nice. Enjoy it. Its good stuff for sure-.
DAYUM I really like that recipe. I think that Johnny trig kid might be onto something here
These are awesome. Thanks brother.
Smoked some ribs yesterday I'll try that recipe Saturday thanks they looked awesome
Jim. This is a must make. and if you do, LMK... you can also post up the deets here. facebook.com/groups/264734041353275/
Ribs look great! Just wanted to say thanks for ALL the videos. I have been watching you from the beginning of the Masterbuilt series. You have really enhanced my Masterbuilt 1050 experience. Can't wait to try this rib recipe.
Brother. That means everything to me. Don't forget to check me out here on my Masterbuilt facbook group. facebook.com/groups/264734041353275/
one of the rubs Johnny uses is the 'Rib Tickler' by Williams. He also uses peanut oil as a binder.
alvin, Thanks brother. Appreciate that!
I love ‘RibTickler’! It’s a very good rub.
Hey man! Just wanted to send ya a thank you.
Always come back to your cooks when im looking for ideas or reminders.
You do a great job of explaining the cook and not being an annoying youtuber😅
This is my favorite rib recipe, thanks man! Take care
I appreciate that! Enjoy!
Nice way to make the Johnny Trigg Ribs. Watched the video till the conclusion
AB... I appreciate that.
Try the butter knife in the middle to start the membrane removal. It makes it so easy! Salt, pepper, garlic again! Amen!
Appreciate the Buddy. I find the Baby Backs membrane come off way easier then St Louie.
All the whisper commentary makes the videos. You're killing it, sir!
Paul brother. Thanks-
Perfect looking ribs Tommy. I usually do 1.5 / 1.5 / .5 at 275 here. With my elevation that seems to work well. Love this recipe and will definitely give it a try. Nothing better than momma’s approval on Mother’s Day. Thanks for sharing!
Gary, Thanks-)....
Nice looking Trigg ribs, Johnny is the best when it comes to ribs! Thank you Tommy 👍
Jimbo, Awesome for sure-. Thanks for commenting.
Hey Tommy, a few years back I got into the Trigg method. I was so intrigued with the tiger sauce that I bought a case of them. Still have a few bottles left. You have inspired me to try him again. I found that the Parkay squeeze is easier and he applies that and the Tiger sauce a tad more liberally. Thanks for the vids bro
Ordered is squeeze from amazon. still waiting. that tiger sauce is good stuff for sure-. Break it out and get a cookin:)..
Great vids and great info.
You're like the Bob Ross of BBQ, you just need the afro :)
You got me hooked on the Masterbuilt but have to wait a month here in western Canada, everyone sold out.
I'll be binge watching(and liking) your vids till it comes.
Thanks for taking the time to share your knowledge.
Awesome. This Pit is worth the wait. You can also follow the Pit and myself over here. facebook.com/groups/264734041353275/
Bob Ross in the house 🏠!
Thanks Tommy I have no luck with the 3 2 1 method but your ribs in the USA have more meat on them. Down here is Aussie land we don't get as much meat on the bone will have try another butcher and give it ago again. Lov the vid's keep them going.
David. Thanks brother!
Those ribs looked perfect! Tiger sauce, brought back some memories, used to dip my steak in that 25 years ago, I need to get some again! Great cook Tommy!
Thanks brother.
I was watching Johnny Trigg this past weekend on BBQ Pit Masters. You nailed it😎👍
Appreciate that Steve. These ribs were amazing.,
Those look amazing! Definitely going to try that recipe!
Mike. If you do post me up some pictures here facebook.com/groups/264734041353275/
Commenting just to say hi! Getting my 1050 tomorrow and you had a big influence for me getting it. Love your videos.
Jake. AWESOME. have you checked out my masterbuilt facebook group?? If you have any questions feel free gallerybbq@gmail.com
If you like the tiger sauce then try pic a pepper sauce it has a parrot on label try it for your steaks and see what you think
Kev, Thanks brother. Ill check it out.
Nice video Tommy. I googled what rib rub Johnny Triggs uses and come up with the answer that it was Williams Rib Tickler. I use Tiger sauce as it is good on everything. Great job you are doing. Keep up the great work!
Bill. Awesome. Ill be looking into that as I'll be making these again soon. My wife and I both loved them.
OMG Tommy those ribs looked fantastic. In the BBQ circuit they call Johnny Trigg the "Godfather of ribs" Another great video Tommy 👍👍👍
Thanks-. I enjoyed reading up on him.
Tommy those ribs where on point . Very meaty and clean bite as well . I'm a St. Lewis style rib guy myself but I would definitely eat those up . stay safe brother
Thanks John. You also. Hopefully this BS is almost done.
Hey "T" great looking ribs. I got a 1050 delivered yesterday. Coincidentally my first smoke this weekend will be ribs. Take care buddy.
WHOA, AWESOME. post me up pictures here facebook.com/groups/264734041353275/
Fantastic looking ribs Tommy! Great job buddy!🤘
Appreciate you brother.
Hey Tommy! those are some mighty fine looking Ribs thanks for sharing my brother. Take care.
Here is a try for you. Kosmos texas beef and spg 3 2 1 when wrapping i like to add a tsp of red pepper, brown sugar, butter, and orange chicken sauce now use the orange sauce pretty heavy. Then glaze on the last hour it's to die for. I made this recipe up the wife thought I was nuts but after I finished them she was floored. Best ribs I ever had no traditional way. Thanks great video I might add tigers sauce and call the the tiger king rib recipe lol. We should add tiger sauce also to this now. So this now is my tiger king ribs!!!
Appreciate the tip. What kind of Orange chicken sauce?? any certain brand??
Panda Express or a Thail sweet chili sauce any will probably work I'm in Kansas so our selection isn't that great.
Omg, Tommy those ribs look amazing....gonna order the tiger sauce right now so I can make these hopefully this weekend!! Thanks once again for a fabulous cook!!!
Rob, Dont forget to post me some pics facebook.com/groups/264734041353275/
The Gallery Backyard BBQ For sure Tommy....says Sunday for tiger sauce delivery so not sure 🤔 on weekend cook but definitely will post pics!!!
@@Rbouch AWESOME;)...
I will have to judge those ribs !!!appearance 10 out of 10 Texture you get a 10 out of 10 .Taste I know it’s a 10. The smoke ring the color brother them are some competition ribs. Perfect score pitmaster
Thanks man. Appreciate the kind words
Just subscribed! Looking forward to catching up on all your videos! Keep up the great work! your food looks great!
I appreciate you for giving me a shot. ty
Great looking ribs Tommy! Nice pull back, nice smoke ring..you never disappoint, great video, thanks for sharing brother, stay safe!👍
Appreciate that.
Great looking ribs, that tiger sauce is some great stuff. 🤘🤘
Thanks brother.
I am going to have to try that recipe thanks for sharing
That be awesome. Remember to post me up pics here. facebook.com/groups/264734041353275/
SPRITZ SPRITZ SPRITZ SPRITZ SPRITZ
Always!
Great looking ribs. They seemed a little firm. Many videos I have watched suggest picking up half the rib length with tongs and see how much they bend. If you get some cracking of the meat, they are done. I will file this recipe away for later. Malcom Reed's competition ribs are planned for this weekend end. After that, I want to try his "Malcom style ribs". Fewer ingredients and slightly simpler to make. Keep on cooking'.
Dave thanks buddy. You can never go wrong with Mr. Malcolm anything:).... The guy is legend!
Those ribs look amazing. Great job!
4MZ, thanks and I appreciate all your shares and help in growing the show.
That looks delicious, I can almost taste them
Appresate the kind words. Cheers
@@thegalleryBBQ I take it these are pork?
@@ironian24 Correct, Baby Backs!
@@thegalleryBBQ have you done Jacobs ladder ribs? If not would you try them for us I would love to see you smoke them.
Finally some real Baby back ribs on a 1050! They sure look great! :)
Must make. Awesome flavor.
Top 3 ever? Wow they must have been great. That tiger sauce is some good stuff buddy
That's what My wife said so....... they were guuud.:)... Thanks brother.
Another great video Tommy. I’ve made these ribs myself several times, and they always come out fantastic. If your looking for some ideas, how about a smoked meatloaf ? An American classic comfort food taken to a whole new level when smoked. On a side note, I like the shirt. I have a Rec Tec myself. Great grill and company. Keep up the great videos brother and smoke on !
John, Appreciate that. I do love me a good meat-loaf. Although I do prefer it in the fall and winter. Rec Tec is an awesome group of peeps.
These ribs look delicious
Thanks brother.
Perfect ribs brother, really enjoy watching the video!
Ricky, thanks-
This Ribs looks amazing . Very delicios
Thanks-)
Got a 560 gravity and I’m definitely gonna try this soon.
Dude. This is a must try. If you do you can post me up pics here. facebook.com/groups/264734041353275/
Hey Tommy hope all is well. I'm looking to hey Tommy hope all is well. I was at home Depot in toms River yesterday and they have the 10:50 on display was very impressed with the build quality of a thing I'm thinking of picking it up as my first pit. I was at home Depot in toms River yesterday and they have the 10:50 on display was very impressed with the build quality of a thing I'm thinking of picking it up as my first pit. Praying to be starting a channel somewhere down the line. Anyway did you do any modifications on any of these pits the masterbuilt for the Char-Griller I see that masterbuilt did some modifications to some of the suggestions that users had reported to them. Anyway thanks for taking the time brother keep up the great content!
The masterbuilt 1050 is amazing. And although ive done mods its certainly not needed. I will be selling my masterbuilt 1050 loaded with mods soon if interested. That said it does not a good cleaning....
Great video Tommy, your ribs looked better than mine. I think I will try 225 degrees. I've been cooking at 250.
Thanks Will. I Appreciate all you do for the show.
My wife doesnt like pork (unfortunately).. would you think this recipe would work well with beef ribs? Maybe a thought on another video!
You know what. I just fast tracked that video. Peter. Thanks brother. Ill give you a little shout out for the idea. Stay tuned.
Nice looking cook Tommy. A good place for some of the juice from the foil is in with a side of beans. Works for me. New subscriber to your channel. You and yours stay safe.
WOW, that sounds killer. Appreciate the tip.
@@thegalleryBBQ Your welcome Stay safe
Three years later are you still liking the tiger sauce
I love that stuff. That said. Ive prolly not used it since then. lol Thanks for the reminder.
Wow, just wow...
Bill, save that wow for my Pizza recipe. so so simple, but also so so WOW.
Look good!!
Thanks-😃😃😃😃
Tiger sauce is so good! Good cool bro
Kenneth, Appreciate you bro. Thanks-
Lookin good Tommy! I’d love to see a meatloaf cook? Every recipe I’ve tried just isn’t doin it for me. Great vid as always
Thnaks-. Your the second request today:).... ill get one soon:).
Nice
Thanks
What do you personally think of the 1050? Is it worth the money?
The ribs look awesome! Plan on smoking some ribs this weekend, might have to give this a try. Thanks for the upload Tommy!
Darin, AWESOME. Dont forget my masterbuilt facebook group. facebook.com/groups/264734041353275/
banging job bro - well done
Thanks brother.
Good one Tony...Thanks...
Bill bud, Thanks
Tommy when I bbq ribs my wife always makes sure I use tiger sauce on a rack.
Nice cook brother. You definitely have the Johnny Trigg method....Down. 😂 What would you say the color on those are? Red... Yellow...Orange..Blue...Purple..Green ? 🤣 🤣 Those are bad the bone.
The Gallery Backyard BBQ
How do you think it would be on the main grill rack not the top.
Mine gets to hot.... If you try it, keep a close eye on it.
Looks great now I want to smoke some ribs
Lol... I know, Right!
Beautiful ribs man!!!
Nolan, thanks brother.
Did you put the wood chunks in the ash box or mix it up with the charcoal?
With the Masterbuilt, Always!
Did you put charcoal and wood in the chimney or just wood?
Also mix the chunks in with the charcoal. Cheers and if you have any other questions. gallerybbq@gmail.com
Have you lit a chimney of charcoal and dump it in instead of using a starter and when you have leftover charcoal in the chute do you clean it out before your next cook. Thank you sir.
Hi Glenn, No on the lit fuel. Ans no on the clean out. Thanks for the questions.
Great cook! I did a rack of ribs on my 1050 just yesterday. Did almost the same cook, SPG & Rub, I did 4-1-1 trying to get more pull. i wrapped with butter and brown sugar, no honey. My sauce was a sweet-spicy sauce that I thinned with a little bourbon. The ribs were a little over and I thought they were too sweet.
I need to perfect my rib game! I'm trying this next time, but I am afraid with the honey they'll be even sweeter. What are your thoughts?
I love honey. go less honey and more Tiger sauce. you can keep in touch with me over here- facebook.com/groups/264734041353275/
How come not the larger main bottom rack? I suspect I know, but just curious.
Say again???
Gotcha. I find the bottom rack runs hotter and tends to burn or over cook. Especially if using anything sweet like a BBQ sauce.
Tiger sauce ordered!!!
Robert, if and when you make you can post me up pics here facebook.com/groups/264734041353275/
Love the channel would you ever cook on an old smokey
I love the old smokey....
How to BBQ right has a recipe for Apple Pie Ribs. They are the best ribs I've ever made!!
Eric if you get time can you link me to that recipe gallerybbq@gmail.com
@@thegalleryBBQ Yessir sent it your way!
@@erikd9045 Eric. I didn't see the email. gallerybbq@gmail.com re-send when you can!
Johnny uses Blues Hogg bbq sauce
Jon, Thanks/. Ordered.
The sauce you put in the container, do you use that for anything else?
Do you mean those drippings from the Ribs?? If so, No. I chuck that!
@@thegalleryBBQ you're missing out man. I highly recommend when you're going for a dry rub rib, cut up the ribs, put them in a pan and pour that sauce from the wrap all over the ribs and then dust with a tad more rub. Everything in that wrap is just extra flavor that you have created.
Oh boy those ribs looked tasty! Tiger sauce must have been hot?
No overly. although i kept it lite. Its a different kinda sauce.
For the 3 hours do u flip it every hour or just let it set for the hour margin
Flipped. Awesome Ribs
looks damn good
Thanks-)...
Are you able to fit 4-6 racks on the 1050 without burning the racks on the bottom? If the bottom is no good for smoking meat, why would you someone buy this over the 560 besides build quality..looks like the bottom rack is unusable for longer/ large cooks..
Ok this is another one that i have to try.A question is when do you put your wood in? Before or after you start it? Also a recommended cook wouldbe prime rib. I did one on old smoker with hickory wood and it wasthe bomb. Thanks again for the great video Tommy.
wood chunks go before I cook. Ill do hopper and down in the Ash-Bin. If during the cook I'm not getting enough smoke, I'll add more to the ashes. That works great. Thanks for the question.
Spectacular Tommy !!!!!!!!!! I have a sauce for you to try. Killer Hoggs BBQ Sauce and Sweet Baby Rays. About 3/4 Cup of each and about two TBS of light brown sugar. Killer Hoggs is from Malcolm Reed’s HowToBBQRight.com. I’m sure you know who he is I promise you you won’t be disappointed.
Terry, Ordered:)... Which sweet baby rays do you prefer??
The Gallery Backyard BBQ For this recipe just the regular !! Let me know How you like it. mountainlife1102@gmail.com
@@terryhenderson101 Well you'll probably see me cook it;)....
The Gallery Backyard BBQ 👍👍👍I’ll be there !!!