Myron Mixon & Johnny Trigg Style Ribs with Ray & Stevie | REC TEC Grills

[@MDP673NJ1]

When it comes to pork ribs Johnny Trigg all the way! Once you make them his way there's no looking back

[@foodlifegirl3624]

I say either style cook is a winner right here!! These ribs all look amazing.

[@meogiee]

I cook beef ribs all the time. I buy them at a small store called Brunks I Dayton ohio. You have to put Slab orders in because they get them fresh off the Cow no pasturation. Either free them or cook them. These type of ribs are master and taste better than store bought. I use to buy store bought but they never had enough meat vs bone. Good job demonstrating both styles.

[@recteq]

Sounds like you have access to some top-notch ribs! Thanks for watching. 🤘

[@jgoree8319]

Nice job guys. Nice to see the owner cooking away. Please do more recipes on the Wyldside. I just ordered the Bull and Wyldside a couple days ago.

[@recteq]

Thanks for watching & welcome to the recteq family! Ray stands behind his products & uses them daily. We'll pass the suggestion along! 🤘

[@gfoster3434]

Like watching Penn and Teller do ribs.

[@recteq]

The best of both worlds. 😂

[@ELVISRN1]

the way you did the rib @ 7:00 was perfect!!!!!!! THANKS

[@ELVISRN1]

AT END i DO 1 HR @ 375 ,REST 1-2 HRS AND BINGO!!!!!

[@recteq]

@@ELVISRN1 Got to smother them in the good stuff! Glad you enjoyed our recipe, your ribs sound awesome! Thanks for watching. 🍖🤤

[@foodlifegirl3624]

The 3-2-1 method makes grilling ribs so easy!

[@gregoryjeffreys8261]

All them ribs looked delicious 🤤

[@krisb3429]

Love ya kitchen guys!

[@ELVISRN1]

looks real good.AWSOME!

[@recteq]

You got that right! 🤘🔥

[@mkib8163]

rec tec is fire

[@recteq]

🔥🔥🔥

[@1967McQ]

Just saw this. Been using the Johnny Trigg method but not that sauce. Going to try this today!

[@tommyrutledge4654]

I used that glaze on my chicken wings yesterday. Talking bout good!!!!

[@goyneser1]

Man! You Guys are really helping out this Newbie. I'm a Rib Junkie. Thanks.😎

[@recteq]

We're happy to help, let us know how yours turn out! #recteclifestyle 🤘🔥

[@918mbc]

lord..... the big guy is such a control freak....

[@timcapell]

Damn this guys house is nice! They make some money!!!! 😂

[@rmanly1473]

Getting my recteq 2500 bfg today. HOW BOUT THEM DAWGS?!?

[@mikenicholson2548]

Glad I found your channel awesome

[@BarkingIron]

Ray Thanks for sharing. Headed to the grill now to give both of these methods a shot.

[@smokefathersbbq]

I watch a lot of bbq videos and I gotta say, all these guys are doing well in life. This vid is another example. That's gotta be a $40-$50K + kitchen. I better not make any vids lol. However, I gotta try this cooking method.

[@judsonkr]

That kitchen is a LOT more than $50,000. Probably 3 times that.

[@michaelpenick8158]

How far out can you make the Myron mixon sauce?

[@mschalk35]

Just ordered my RT700. I’m thinking my first actual BBQ might be ribs (after I season it of course). Going to use the 3-2-1 recipe and see how it does.

[@recteq]

Welcome to the REC TEC family! 3-2-1 ribs on the RT-700 are delicious and really fun to make. Just season up the grates with something fatty like bacon or chicken thighs first, and you're ready to go! Don't hesitate to call us for any questions or help. [phone] 🤘🔥

[@Master69Draco]

I can't wait to get a rt 700

[@recteq]

You'll never look back! Give us a call to answer any questions or concerns you may have. [phone] 🤘🔥

[@michaelbarron32]

Do you flip them every hour or let them smoke for 3 hours then flip them for the 2 hours and flip it again for the last hour

[@kevinpeyton33]

So Johnny Trigg wraps his in plastic wrap before the foil?

[@crw31399]

In video for brisket, it was mentioned they like to use butcher paper and that it is healthier to use. Your thoughts? Foil or butcher paper?

[@recteq]

Butcher paper isn't necessarily healthier, it's more of a preference when wrapping! Foil will retain more moisture in the meat whereas butcher paper will preserve more bark. 🤘

[@Crumpman]

Johnny Trigg, out of his own mouth, uses TIGER SAUCE (an actual brand). I have used it since I was a kid. I was surprised that was what he used, not a lot of people I know actually know what that sauce is. It tastes different than anything else that I have tried on the market. It is also good to marinade shrimp in. I brush them with some fresh sauce a time or two while grilling also. Give it a try!

[@recteq]

Chef Greg uses Tiger Sauce on our newest Johnny Trigg recipe, check it out at the link! We'll definitely have to try it on some shrimp! 🍤 kzbin.info/www/bejne/d4KriYmZaN6LbpY

[@michaelwalker2579]

I love Tiger seasoning on steak and use plenty of it

[@Crumpman]

@@michaelwalker2579 never thought to use it on steak, I will have to give that a try.

[@michaelwalker2579]

@@Crumpman I am talking about the dry seasoning they make just so you know, but I bet the sauce would be good also

[@Crumpman]

@@michaelwalker2579 thanks for clarifying that for me. I also have the dry seasoning, which I like, so I will give that a try. While we are talking about steak, I found a seasoning called Kinders Buttery Steakhouse seasoning (Sams Club, Walmart, Amazon) and it is fantastic on steak!

[@BM1620]

Next time you do beef ribs use a little Worcestershire, soy sauce, beef brother and butter when ya wrap em, comes out amazing.

[@iChubbs_81]

Beef brother and butter lol

[@bbqman5285]

Once again, someone with an easy bake oven going tell me how to cook ribs.

[@Doug6714]

All I can say is WOW! Love those ribs. Will be smoking some on Labor Day. Keep smoking and Happy labor day.

[@Bgbaby75]

I declare WOW as well!! What an interesting presentation! Today we try it on our electric smoker😊😊😊!

[@aaronflint1089]

Trying these both today. 2 sets with the BBQ sauce, 1 set with the sweet chili sauce. I'm going to do 1 set in Butcher paper because I'm curious how diff those will turn out. The rest are going in foil for the wrap portion.

[@pizzulo8111]

Which was better?

[@aaronflint1089]

@@pizzulo8111 Butcher paper let in more smoke flavor. So I switched to those permanently

[@jamesedwards3495]

do you have to use the Apple juice ? or can you just wrap them and throw them back on ?

[@cliftonspencer4690]

I did not see the Bens banging brisket rub for sale, has it been closed out?

[@recteq]

We discontinued our original line of rubs and released a newer, fresher line! Check out Ben's Heffer Dust. It is magical on any piece of beef. 🥩🔥

[@bobfish3176]

Try some montreal steak seasoning on beef ribs. Oh Yeah!

[@Ace_zen1]

I use it every single time damn good

[@iChubbs_81]

Dip your ribeye in Allegro Original Marinade(just a quick dip) cover with montreal steak seasoning...when you flip your steak,butter that side and finish grilling...this matinade is the secret to the best pork chops!!!! [No salt needed]

[@goofball1810]

Every time you open your grill I don't see any smoke coming out. Or even out the stack. Whats up with that?

[@oliverborjesson9357]

It's because the pellets burn very clean and combust quickly which produces an almost invisible smoke with a slight blue tint

[@daveb3357]

its called the perfect smoke ( ninja smoke) its there and any pitmaster worth their salt will tell ya thin blue smoke is what you strive for.

[@chuckmiller5763]

If you are seeing a lot of smoke then that is way too much. The smoke from hot coals is just right. Almost cannot see it.

[@judsonkr]

You have no idea what a "smoke" is actually supposed to look like.

[@seanob6247]

I’m new to this so still learning. When you wrap the ribs in tinfoil this way, wouldn’t you be steaming the ribs?

[@recteq]

When you wrap your ribs really tightly, they do not steam. It is more similar to "poaching" in the wrap ingredients to ensure an even, tender, & consistent bite. It is not a necessary step but one we prefer to use for added flavor & texture in the finished product! 🍖

[@DrInk-pl2ns]

No way in hell I could put parkay on my ribs or smoke them in plastic. I don't care how good it tastes. Good video though.

[@danamcwhite]

I’m gonna Myron dixen ribs but I’m gonna do it different. WTF

[@milkman2591]

I feel like you get more meat out of the baby backs

[@billywilkerson6510]

more meat on country ribs

[@bbqman5285]

The 3-2-1 is absolutely laughable. Not necessary!

[@tegel69]

I have the RT 680, I can't say how much I love the smoking it does. When I do ribs I usually do the 3-2-1 Johnny Trigg style but I leave out the Tia Sauce and while I wrap I don't use the saran wrap just aluminum foil. Still awesome

[@recteq]

The RT-680 is a great model! We're glad you're enjoying it, thanks for being a long-time member of the REC TEC family! 🤘🔥

[@nicolasachilles524]

i guess im asking randomly but does any of you know of a tool to get back into an Instagram account?? I was stupid lost the password. I love any help you can give me

[@maddoxulises1020]

@Nicolas Achilles instablaster =)

[@nicolasachilles524]

@Maddox Ulises Thanks so much for your reply. I got to the site on google and im waiting for the hacking stuff atm. Takes a while so I will reply here later with my results.

[@nicolasachilles524]

@Maddox Ulises it did the trick and I now got access to my account again. I am so happy:D Thanks so much you saved my account :D

[@ericjett8097]

3-2-1 is absolute garbage and is the best way to ruin a rack of ribs