Randy Francis
TVWBB Member
I have tried the Trigg method on ribs a couple of times now (Rubbed with doctored Texas bbq rub original, 3 hours on pit, 90 minutes in foil with brown sugar, honey & squeeze bottle parkay, and then hour or so till done. Glazed with Texas Pepper Jelly & honey). The ribs have nice color and perfect texture but the rub is lacking, like it's being diluted in the foil. Next time I'm going to skip the parkay.
<img src="http://i223.photobucket.com/albums/dd285/Ranbo_album/WSM/Trigg%20Rib%20Test%203/100_0412_edited-1.jpg" border="0" alt="Trigg Rib Test 3">]Finished Product
<img src="http://i223.photobucket.com/albums/dd285/Ranbo_album/WSM/Trigg%20Rib%20Test%203/100_0412_edited-1.jpg" border="0" alt="Trigg Rib Test 3">]Finished Product