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- Have you ever wanted to smoke competition ribs like Johnny Trigg? Here's your chance! Chef Greg breaks it down step-by-step so you can cook like a Grand Champion pit master at home. 🏆 Best ribs you'll ever make! 🍖 See the full recipe below. 👇
INGREDIENTS
• Ribs
• Yellow mustard
• Ben's Heffer Dust
• Rossarooski's Honey Rib Rub
• Ray's Warm Apple Pie Rub
• Brown sugar
• Squeeze margarine or butter
• Honey
• Tiger sauce (sweet & spicy chipotle sauce)
INSTRUCTIONS
1. Prepare a beverage of your choice. 🍻
2. Remove silver skin membrane from ribs. Use butter knife to get underneath the membrane & peel off using a dry paper towel.
3. Coat entire rack with yellow mustard. (Chef Greg only applies on top, but you can also coat both sides. It will not affect the flavor.)
4. Season with Ben's Heffer Dust & Rossarooski's Honey Rib Rub.
6. Let ribs refrigerate for 1 hour. This will allow seasoning to bind to meat.
7. Preheat your REC TEC to 275°F.
8. Place ribs on grill. Spray with layer of butter. Smoke for about 2 hours.
9. Prepare 2 sheets of aluminum foil long enough to fully wrap ribs.
10. Add brown sugar, honey, squeeze margarine, tiger sauce, Ray's Warm Apple Pie Rub, & Roosarooski's Honey Rib Rub to foil.
11. Pull ribs. Lay top-side down onto the ingredients of the foil.
12. Add more brown sugar, honey, squeeze margarine, tiger sauce, Ray's Warm Apple Pie Rub, & Roosarooski's Honey Rib Rub to bottom-side of ribs.
13. Wrap ribs with first layer of foil (make sure it's snug). Wrap again with second layer of foil.
14. Replace on grill. Smoke for about 1 hour & 15 minutes.
15. Remove & unwrap ribs.
16. Replace on grill. Smoke for about 30 - 45 minutes.
16. (Optional) Cook down leftover sauce from foil on medium-high heat. Keep stirring until sauce is thicker. Baste ribs with sauce every 15 minutes.
17. You will see meat receding from the bone. After the 30 - 45 minutes, pull ribs & let rest for about 20 minutes. Enjoy!
Just received my RT 590 yesterday. Put it together last night and took off work today to make these ribs. My family loved them and the wife said this is how she wants them from now on. Thanks for the great recipe!
Making them now for the 2nd time on my Awesome RT-700!!! This is by far the Best recipe for ribs that I’ve used. I have nothing but praises from everyone on my food coming off my RT-700! Thanks every so much Greg!
I tried this method a couple of weeks ago and it may have been my best ribs yet.
That looks awesome nicely done Chef big fan of Johnny Trig love watching him in comps
Thanks for watching! Chef Greg has actually competed against Johnny Trigg in a competition or two in the past. 🏆
Outstanding Greg! Wow, I gotta try that.
Just made these today, and they were the best ribs I've ever had.
Ribs have been my BBQ nemesis for so long even cooking on the RT700. Watched this video and made 3 racks of spares today. Family loved them! This method is $$$. Thanks Chef Greg and RecTec!!
Love how this is slightly uncut, perfectly fits the video.
So many different ways 1,000 videos later every one does it so different, there's no golden standard Lol 😊 Great Video!!
These turned out great! They were hands down the best ribs I had made. I'm making them again today.
These are the best ribs you can ever make thanks for the share
Delicious, man had a great time watching this video
Thanks for watching! 🤘
Have made this exact recipe but with a different apple pie rub and they are the shit awesome!!!!! Have done baby backs and St Louis the Tiger sauce makes the difference that stuff is amazing on ribs!!!!!!
This is the recipe I followed. I’ve tried ribs for a looong time and after this one,,, I FINALLY know how to grill ribs. Yes it’s that good. I smoke with apple to give it that sweet smoke punch. The dern pig came to me and said “yep,,I taste pretty good”.
Magical Hands Chef Greg... like an eagle at Hall of Fame Classic with that FD!
Best ribs I have ever made. Used the Recteq Bullseye. PERFECTION WOW
Made these several times and got 4 racks on right now!!!!! I use Malcolm's The BBQ Rub cause that is my fav and it turns out epic everytime!!!!!
Did this exact recipe today. I did 3 slabs totaling 13.2lbs. Had 8 guests and we demolished them. Amazing
Thanks Chef Greg!
Thanks for watching! 🤘
Totally loved this presentation! Kept me entertained throughout! I can totally taste them ribs through the screen!
looks so good
I have made 20+ ribs with this method and, he is right... I will never do them another way. Best rib recipe hands down. The Tiger sauce "RRAAW" is the key.
Making these now. Hope they don’t disappoint. Saw another video where Ray wrapped them in plastic wrap. Yeah, that’s a no from me dog! 😳 And thank you for posting the ingredients in the description. It makes it so much easier!
Haha, Ray has his own way of doing things! Thanks for watching & trying out the recipe! How did your ribs turn out? 🍖
REC TEC Grills turned out great. Took more than the six hours, not sure why. The Bull held temp all the way.
Omg 😳those ribs look very Delicious
Thank you!
No problem, enjoy! 🔥
I made these ribs this weekend on my bullseye 🎯 they were amazing!!! #recteqlifestyle
Great, we're glad to hear you enjoyed them! 🍖🤤🔥
Looks delicious!
You got that right! Thanks for watching. 🍖👊🔥
Perfect vid! I'm trying this style of ribs on Saturday!
Awesome, let us know how they turn out! 🍖🔥
Will have to try this next time.
Enjoy! 🍖🤘
Great video, thanks for sharing. I question the cooking time with wrapping method included. I cook at ~250 but the fall apart if I use the 3-2-1 method. Only works if I do 2-30min-~30mins. Why? Rib quality/thickness?
3-2-1 method is okay if you like super fall off the bone (technically overcooked ribs). Competition style ribs have more pull and stick to the rib. I’ve done it both ways and prefer 2-1-1.
I put ribs in for 20 mins with no smoke initially, then add once the meat has tightened up a little. Too much smoke on raw meat can make it a bit bitter.
No smoke on the wrap
phase, but at the end I add bbq sauce and a few chips to give it a nice sweet smoky bark.
Dude thank you! I cooked my first ever set of smoked ribs with this recipe. Couldn’t take a picture of them cos it was all gone lol 😆
These Ribs are fantastic - when I went to restock my warm apple pie rub it’s is discontinued now??
Recently bought a RT-700 and absolutely love it ... also, really enjoy your vids ... we should collab sometime
Thanks for joining the recteq family, we know you'll absolutely love your RT-700! 🔥
I might be a 275 convert. I just tries this method and was really pleased with the results.
That sauce looked awesome as well as the ribs. Will do ribs tomorrow
It definitely tasted awesome! How did yours turn out?
Turned out great!!!
@@cindyrhodes346 That's what we like to hear. 😎
I love the Rec Tec Honey Rib Rub!
It is one of our favorites! 🤤
Doing these tomorrow for Father's Day. 5 racks of baby backs. First big cook on the RT 700. Happy Father's Day to me!
How did those racks turn out? Happy Father's Day! 💪
@@recteq Overall, pretty good. Very tasty. Not quite as tender as I would have liked. I don't think I left them wrapped quite long enough, but flavor was spot on. Now I know for next time!
@@kmb1 Practice makes perfect! 🍖🔥
@@recteq I think I may practice my second dish again tonight, salmon steaks! It's too damn hot to have the oven on inside the house! ;) Thanks REC TEC!
@@kmb1 Tuna Tuesday! Sounds like a great dinner, enjoy! 🐟🤘
Used this recipe and resulted in the best ribs I ever made.
Mind blown 🤯
Just wait until you taste them... 🤤
Making ribs for my 10th wedding anniversary looking fwd to it
RB1972nd 1% the fact that she isn’t expecting you to take her to a way overpriced restaurant with way undersized portions says she’s a keeper
My wife is the best thing to ever happen to me since my kids were born !
Keep her full of that amazing recteq food! 🤘
Lol the tiger sound is one of the best part of this video
If I don't have the Apple Pie seasoning on hand is there something I can substitute until i get it?
Made these last night on my 700, and they were a hit!!
We had no doubt! Glad you enjoyed the recipe. 🍖👊🔥
Ok. Your pulled pork recipe "hot and fast" is not my go to. Everyone who eats it says its the Best BBQ they have ever had!! I have always sucked at ribs, I just made these and my picky family, wife and 2 daughters thought these were the best ribs they have ever had!! Thanks so much, you're a genius!!
So when you put marinate in the pot what heat did you boil at???and you boiled for like 15 mins is that right?
Just about to pull these off my 590, did a rack of St Louis and a rack of baby back.
275 doesn't produce enough smoke flavor for me personally. Had to drop down to 225-250. I might give 275-300 a try with a smoke tube in the future.
Great video. Got to try this on my 340
Perfect machine for the job! Let us know how yours turn out. 🍖
Hause BBQ love your 340 videos.
@@tjstauffer935 thanks buddy thanks for watching
Looks great.... definitely how I like my ribs... love the tiger sauce in there as well.
Sounds like you know good ribs when you see them! Thanks for watching. 🐷
@@recteq do Wal-Mart sell tiger sauce?Thanks
@@ramonekent7186 Yes, you should be able to find it at any standard grocery store! You can find it near the hot sauce area or on the International food aisle. 👍
Fall off the bone = overcooked. Great video!
The seasoning hasn't binded? do you mean bonded perhaps 😉. great video though thx for the tips.
I followed this to a T and turned out to great. A little to long wrapped. Wife said they were too sweet any tips to get more heat? Glaze with spicier sauce?
Yes! The best part about BBQ is the ability to experiment & make each recipe your own. Try out some other sauces and maybe cut back on the amount of brown sugar/honey. Let us know how they turn out!
Looks delicious, Where did you get your gloves,
We usually sell our Black Nitrile Gloves at www.recteq.com but they are unfortunately sold out right now! 🧤
catfish pliers work amazing for the membrane
Delicious
We agree! Thanks for watching. 🍖🤘
What brand ribs do you buy they look good and meaty.
Just finished my initial burn in on my new RT-1250 and decided to go with these. Going to the grocery store now. Will update after we eat…
and?? how was it
Have been experimenting with habanero peppers and smoked ribs. I put one diced habanero in a half of a quart of barbecue sauce. No just because you put habanero in your sauce that does it mean when you take a bite you will be calling the paramedic. Make sure you have plenty of cold water on him and some for after you're done eating.
Habanero in BBQ sauce. 🤯 Sounds spicy & delicious! We'll have to give it a try. 🌶🔥
Have plenty of something cold to drink but that doesn't mean chugging on the water cuz you shouldn't need to just swish a little bit around in your mouth and you can feel the heat come down considerably. But don't stop eating because the heat will start to take over. You have to keep eating until your BBQ is gone then you could languish a little bit on water. Each person has their own limit to what they can handle as far as spice go. I think a good hot habanerohas a better heat tolerance than a really hot jalapeno now that will really set me on fire eating them raw of course. If you don't eat much BBQ you just haven't experimented enough to find out what you can really toleratebut I'm not talking about sweating bullets and smiling at your buddy saying old man this is great LOL. Some people like to experiment when they eat some people like to feel comfortable.
I have to admit I'm from Pennsylvania the only hot thing I ever heard of was Tabasco sauce.when I came to check this out heard somebody talking big about jalapeno peppers so I went to the store and all I could find was Japa pino WHERE THE J sounded like Japan. Didn't even know how to say the word right that was about 35 years ago. years ago I took a brisket ismoked in my backyard on my cheap ass smoker and brought it to some friends of mine that live down there that owned a cattle ranch and they just fell in love with that brisket that was the first time anybody really paid a good compliment on my smoking that I taught myself. I ruined a few briskets along the way but I'll ate them anyway to remind me not to do that again. Learned a lot about The thin blue smoke.always thought I had to have that white smoke flying out like the smoker was burning down. And I'm still creating history. my BBQ even created a comical seen one of those tall high-rise buildings that had a bunch of accountants in it. Well lo and behold shroomy going around the block on better and accountant and we became friends well wishes wife regard bicycle together and cook out and do everything and watch movies go all go out for a beer or something and I decided to give him some of my smoked ribs and he just fell in love with them you're so nice I saw him wrapping some up it says what you going to do with those cuz I'm going to bring them to work hit him up in the microwave okay well yesterday when he came home from work he called me he said Bruce you should have seen people running what were they running from they were running from anything they were running towards me wonder where that smell is coming from they've never smelled smoke ribs like that before I got a good laugh you just had to been there to watch these people skooting down hall trying to find out where that smell was coming from.might just sat there and ate all them ribs in front of everybody and didnt offer anybody 1.
lots of people in Texas haven't been exposed to real smoked BBQ.
Ghost pepper BBQ sauce,that will teach you how to dance even if you can't dance. Carolina reaper barbecue sauce, folks just because you put hot peppers in your barbecue sauce does it mean you have to set yourself on fire. And if you're trying to get used to eating peppers that have spice in them welcome to the Southwest. Found a place that made ghost pepper cheese. now that's a pretty good cheese to put On a smoked then flame seared for 30 sec on both sides. You won't have to melt the cheese on the grill. Smoke the burger until it's done to your liking then 30 sec on each then BAM, SLAP THAT CHEESE ON THERE THEN SHAZAM,YOU ARE A STAR.
As a matter of fact I have ribs from the pressure cooker ready to be caramelized
I'm using a pressure cooker for these ribs I'm talking about for just in case I need some ribs in about 30 minutes.
I am making these now and had time to let them sit overnight with the dry rub on them. My baby backs were from Costco and could not find the membrane. Can anyone else verify if Costco removes it or am I just a rookie and can’t find the membrane. This will be my second smoke on my rt590. Burnt ends from pork belly last time. I learned the importance of uniformed squares and not covering the air flow gap as doing so causes the meat over the gap to cook faster. Loving my Recteq
Johnny trigg also uses/used some bill Johnsons BBQ sauce in his recipe too im like 95 percent sure of that
Yep, just putting a little REC TEC spin on his method.
Hello! If it's too old of a video to respond no problem at all but how do you bast all that liquid on the ribs like that? Its all just dripping down. Will that get all over your grill? Or do you have some kind of tinfoil layer down there? I am new to smoking or pellet smoking i want to buy one very soon
Hey James, hope you're having a great day! In the recteq, there is a slanted drip pan right underneath the grates that catches any juice/grease so it doesn't fall into the barrel of the grill. Once the drip pan catches it, it will flow out into the drip bucket on the side of the grill. We suggest wrapping the drip pan in foil for a quick & easy cleanup! Please feel free to give us a call with any other questions, we'd love to have you join the recteq family! (706) 922-0890 🤘🔥
Are you using any other glove or something more insulated under your Black Nitrile Gloves?
Surprisingly not... Chef Greg lost feeling in his hands a long time ago. 😂
Made these today. My wife and son told me this is how they want their ribs going forward.
We're happy you've found a new family favorite! Smoke on. 💨🤘
I'm still experimenting with habanero peppers and that one habanero I put in a half a quart of barbecue sauce just wouldn't just was it enough for a little zing and your sauce so I need to up the ante next time I put to habaneros and the same amount of sauce and see if that will light my fuse. I've just recently started experimenting with habaneros after jalapenos became kind of tame. Just got off of Facebook that had a caption of "me headed for more fireworks and beer is he's driving his boat over the... I'll let you watch the video wildman
This is how they want their ribs going forward do you mean going forward into their mouth LOL
Just ordered my RT-590!!! See YA traeger!!!!
Congratulations & welcome to the recteq family! We know you'll love the RT-590. 🤘🔥
Im in Canada so i cant get my hands on squeeze butter, is there a substitute i can use instead? can i just use some regular margarine?
Yes, regular margarine will work fine! Just melt & baste it on or cut a small slice & let it melt on top of the rack. 👌
Once you make clarified butter and remove those milk solids, butterfat has a very high smoke point. Smoke point is a fancy way of describing the temperature that a fat can be heated to before it starts to smoke (and inevitably, burn). ... Sounds high, but that isactually one of the lowest smoke points of any cooking fat.Oct 16, 2014
Don't get real butter boiling all you want to do is heat it enough to get the milk solids to separate and take a spoon and scoop up that white stuff floating on top now you have clarified butter just another opinion
You could use Ghee which is basically clarified butter. That's what I've been using, and I don't know if it is even necessary but I'm not from rec tec so.....
Tiger sauce cat sound was great
🐯🐯🐯
Boiled peanuts are BOMB!
Is it the same temperature the whole time?
What gloves are you using?
What kind of wood/pellets did you use? TIA.
Chef Greg was using our recteq Ultimate Blend pellets! 🔥
How do you cook down the sauce
What rec tec model is that. Thinking bout getting it
This is the RT-700 with the added Competition Cart attachment! Be sure to give us a call so we can help you pull the trigger. 🤘🔥
your grill even has horns for handles, thats how you know this guy knows his stuff!! looked real good, wish i could have one....
You mess with the bull... 💨🤘
"Gonna bring a little sweetness to the table"
🍭🍭🍭
lol after they added a bed of brown sugar and honey
Love me some tiger sauce
What is the spatula that he uses around the 10:10 mark pulling off the ribs? Icing spatula?
That is absolutely an icing spatula! It's a great tool to lift & transport racks of ribs. 👍
@@recteq where do you get or find the icing spatula that he used? I have been looking all over the net for it
Where can the variety of rubs be purchased?
Our rubs are currently out of stock, we will have them back on the site ASAP! www.rectecgrills.com/shop/rubsandsauces
Would like to follow you and learn from your expertise...
Bob Cooney
Salt Lake City Utah
Ben with the camera bomb
🙋♂️ :)
What model Rec Tec is that?
Chef Greg is cooking on the RT-700, our flagship pellet grill! Check it out. www.rectecgrills.com/RT-700-Wood-Pellet-Grill 🤘🔥
What temp did you say it should be between the bones?
We don't suggest probing ribs because the closeness of the bones can give off a false reading. Follow the recipe, probe for tenderness, & try out the bend test to ensure that your ribs are ready to eat! A nice pull back on the bones is a good sign that you're getting there. IF you can get a close read on your ribs, we typically shoot for an internal temperature around 207ºF. 👍
@@recteq thermapen works fine for that
Link to the grill your using please
Here you go! Chef Greg is using is the RT-700 with the added Smokebox attachment as well as the Competition Cart! Check it out. 👇
www.recteq.com/RT-700-Wood-Pellet-Grill
Absorb was the word you were looking for
🧽🧽🧽
Did the tiger sauce make it hot
At what temperature are the ribs done?
We set the REC TEC to 275ºF & the ribs are done when they read 207ºF internal temperature! 🔥
I let my ribs take in some more smoke the first hour. I set at 180* then bump up to 275*.
What internal temp do you finish with?
Around 195°F to 200°F which gives that perfect bite to the ribs.
On the other Joihnny Trigg ribs that Ray did they used plastic wrap inbetween the mix and the ribs. I've been doing it like that and tastes great. You guys took the plastic wrap out and curious of any difference we would see besides the extra step taken out?
When wrapping in plastic, they will cook quicker & almost "steam" the ribs. Not something we decided to do this time around! 👍
@@recteq difference in taste?
@@Haiway77 No difference in taste, they will cook somewhat faster in plastic wrap!
Using plastic wrap will steam away some of your crust/rub/bark, no biggy though
(it does speed up the cook and help keep them moist.)
Simply reapply some rub after you take off the plastic wrap and let the bark reform for 20- minutes or so.
Using plastic on big cut like pork shoulder is a great way to keep it moist and maintain moisture, also if you are saving it to eat or serve later, the plastic makes it very easy to store.
Another good trick when using plastic is when you do cut it open save all the Jus trapped inside.
Use that along with a lil rub and some bbq sauce and use to mix in with your pulled/chopped meat.
I like to addd the Jus back in with a lil BBQ sauce and some more rub, a Chris Marks trick is to add some Thai sweet chili sauce in with the bbq sauce and rub. It will have a nice sweet spice, nobody will guess what the secret yummy flavor is.
Hope that helps
Devin Thomas
Mutts & Butts BBQ
Prosper Texas
Where can I get the under gloves to help with grabbing the hot meat?
Check out atlantabbqstore.com for those gloves & other awesome BBQ accessories! 🧤
Buy a pair of cheap cotton gloves off of Amazon and wear a pair of nitrile gloves over them. Works great, I can pull a pork shoulder with my hands while it's still steaming.
Looks great, No resting?
Definitely rest! It may not be shown in the video, but Chef Greg would never cut into these bad boys before they rest for at least 15 minutes! ⏰
My next smoker is 100% going to be a rec tec!
Great choice! Don't hesitate to give us a call so we can help you decide which model is best for you. (706) 922-0890 We look forward to having you join the REC TEC family! 🤘
REC TEC Grills I sure will. A buddy of mine Jason Keener over here in AL told me about y’all. Trying to talk him into doing a TH-cam channel with me on smoking. He was right... y’all have some of the nicest smokers on the market.
My nexgrill is definitely going to be a REC TEC WHAT'S A BUILT-IN ROTISSERIE DON'T CARE HOW MUCH IT COST
Rec- tec with a built-in rotisserie for a few birds or briskets
I would say those REC TEC pellet smokers sure look bulletproof
Miss that old dude
Just ordered a 1250!
What internal temp do yu pull em out the first time
Usually around 170-180.
What kind of "pellets" did you use?
The REC TEC Ultimate Blend, a mixture of red oak, white oak, & hickory! www.rectecgrills.com/200-LB-Ultimate-Blend-Pellets 🔥
No apple juice spray or juice in wrap?
Not this time around! Chef Greg stuck with brown sugar, honey, butter, tiger sauce, and more recteq rub. 🐯👌
Just curious why 275 when, most of the recteq recipes are set at 225,or 235 website
Myron Mixon says hold my beer!
To each their own! These were pretty killer. 👊🔥
He's a super nice guy, give you the shirt off his back.... but I did get the better of him a few times last year
*rawr* haha
I followed the recipe, but did 2 1/2 hours unwrapped and 2 hours wrapped and they came out perfect, with minimal pull and a clean bone. The downside, was it was way too salty. I used all the rubs as shown in the video, but apparently I used too much :/