Johnny Trigg Ribs

Johnny Trigg Ribs
Prep time: 
Cook time: 
Total time: 
  • See notes.
  1. See notes.
Step 1
Recommended rib types: St. Louis style rack of ribs or loin back rack

If the ribs are frozen, thaw them out for approximately 3-4 days in the refrigerator. On the day of the cook, let the unfrozen ribs come to room temperature, it’s OK to set them out for 45 minutes or so. While the ribs are sitting out, coat them with canola oil, then apply a sweet, sugar based rub on the ribs. Just because the spices are called a rub, you don’t actually rub it into the meat. That just tears up the surface of the meat. Instead, gently pat the rub into the meat. Let it sit until the rub turns into a syrup glaze.

Recommended commercial rubs:

<li> Blues Hog
<li> Dizzy Pig Pineapple
<li> Penzey’s BBQ 3000
<li> Penzey’s Galena Street
<li> Smokin’ Guns Hot
<li> McCormick’s Grillmates Sweet & Smoky
<li> KC Butt Spice

Prepare the cooker for smoking. You should have a smoker or a charcoal grill to cook ribs. If you have a charcoal grill, use the 2-zone method. Set the temperature of the grill to approximately 225 degrees.

Step 2
Wait about 20-30 minutes for the temperature to stabilize at 225 degrees. Add the glazed rack of ribs to the cooker, flesh side up. Remember, the lid is always on or closed with the vents wide open. Only crack the lid if absolutely necessary.

Add 2 or 3 chunks of dry seasoned hardwood/fruitwood such as: cherry, oak, apple, hickory, pecan, peach or a combination of wood. These are some of my favorites. However, stay away from mesquite, the smoke will overpower the pork. Moreover, do not use wood chips or soak the wood in water.

Let the ribs smoke for 3 hours. Check the temperature often without opening the cooking chamber and keep it around 225 degrees. Also, check the charcoal and water/liquids as necessary.

Note: One element to achieve tender, moist ribs is making sure that there is a source for water in the cooking chamber. Humidity keeps the moisture inside the ribs. Typically, large trailer smokers create moisture by cooking large quantities of meat, but doing with one or 2 racks of ribs cannot produce moisture in the grill. So, adding a pan of water directly over the heat source or next to it can recreate that moisture.

Step 3
At 3 hours, the ribs could be considered ready to eat. But, the connective tissue has not broken down at this point. Eating the ribs now would be tough and chewy. This next step will accelerate the break down of connective tissue which will result in a tender product.

When the 3 hours are almost up, create a flat preparation area. Tear a sheet of aluminum foil, enough to completely wrap 1 rack of ribs. Remove the ribs from the grill and wrap the ribs in aluminum foil.

Wrap ingredients:

<li> Parkay margarine
<li> Turbinado sugar (Sugar In The Raw)
<li> Honey
<li> Tiger Sauce (sweet chile sauce)

Before you seal it up, add ¼ cup of apple juice. Doing this will expedite the cooking process of breaking down the meat and render off the fat. Seal it up tight so no liquids leak.

Place the ribs flesh side down on the grill grate and continue to cook at 225 degrees for 2 hours. At this point, wood chunks are no longer needed, but continue to add water and charcoal.

Step 4
At 2 hours, 5 hours total, remove the foiled ribs and unwrap them. They should look moist and the rub looks mealy. Another thing to notice is how much the meat has pulled back from the bone. If there is about a ¼ inch of bone pulled back, you’re in good shape. If not, don’t sweat it because it is not a litmus test for doneness. Discard the foil wrap and liquid.

Place on the grill flesh side up and apply more rub one last time. Pop on the lid and cook for the last hour to firm it up.

If you use barbecue sauce, now is the time to 1) Take it out of the refrigerator and sit out at room temperature 2) Warm it up on the grill/stove. The popular application for barbecue sauce is to put it on the 10 minutes before you take the ribs off the grill.

Step 5
Using the 3-2-1 method takes the guessing out of knowing when ribs are done. Nonetheless, there are several ways to check to make sure they are tender. Here are a few ways to tell:

<li> When the meat pulls back about a ¼” from the bone.
<li> Take a toothpick, poke between the bones at the thickest part of the ribs. If it easily slides in and out of the rack…it’s done.
<li> With a pair of tongs, grab one end of the ribs. If they bend easy they are done, if not, keep them in the cooker.

Note: The 3-2-1 typically does not produce fall off the bone ribs. To achieve fall off the bone ribs…cook them longer. This will further break down the meat. Do this with caution because the meat will turn to mush and you can ruin a good rack of ribs. In other words, ribs are too expensive to make them fall off the bone…you can get the same results from pulled pork and it’s cheaper!

FYI…If you didn’t achieve a tender rack of ribs, don’t be discouraged. It’s an epidemic that seems to hit everyone, yes including me. I can’t explain it because you can do the same exact steps with different results. Ribs can be a fickle beast.

Step 6
Once the ribs are done, let them rest for a few minutes to let all the juices settle. When cutting the ribs, use a sharp, un-serrated knife. I cut mine into single or 2 bones so everybody can dig into those tender treats.

Tip: My family likes their ribs to be heavily sauced and burnt. So after the ribs are done, I apply a coat of barbecue sauce. Then cook them over direct heat for a minute or 2 on the charcoal or gas grill. Apply a second coat of sauce…repeat until the ribs are sticky and charred.


Italian Pork Chops

Italian Pork Chops
Recipe type: Entree
Cuisine: Italian
  • 3 eggs, lightly beaten
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 4 pork chops
  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).


Crockpot Balsamic Pork Roast

Crockpot Balsamic Pork Roast
Recipe type: Entree
Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g Sodium: 196 mg • Cholest: 72 mg
  • 2 pound boneless pork shoulder roast (sirloin roast)
  • kosher salt, to taste
  • ½ tsp garlic powder
  • ½ teaspoon red pepper flakes
  • ⅓ cup chicken or vegetable broth
  • ⅓ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  1. Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
  2. Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle ½ cup sauce over the pork and keep warm until ready to eat.


Pork Loin Roast

Pork Loin Roast
Recipe type: Entree
  • 6 large garlic cloves, coarsely chopped
  • 2 tablespoons coarsely chopped rosemary
  • 1 tablespoon whole fennel seeds
  • 1 teaspoon ground fennel
  • 2 teaspoons crushed red pepper
  • 2 teaspoons freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • One 10-rib pork loin roast (5½ pounds)—chine bone removed, fat trimmed to ¼ inch, rib bones frenched (see Note)
  • Salt
  1. Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
  2. Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.
MAKE AHEAD The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.

Have your butcher french (remove the meat from) the rib bones for you.


Mustard pork chops

Mustard pork chops
  • 2 pork chops, about 1-pound total weight
  • 2 teaspoons infused oil
  • ½ cup hard cider
  • 1 tablespoon grain mustard
  • ⅓ cup heavy cream
  1. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
  2. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
  3. Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
  4. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.