Tuesday, September 7, 2010

Johnny Trigg & Smokin' Triggers' Spare Ribs...


Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters recipe. Our Pitmasters are really spontaneous and like to create their recipes on the fly, so measurements and cook times are a little loose. Tweak the recipes to suit your tastes and check out How to Grill Food for more tips.

THIS RECIPE IS FROM THE LINK BELOW. NOT ME.

http://recipes.howstuffworks.com/trigg-ribs-recipe.htm


INGREDIENTS:

JOHNNY TRIGG RIB RUB
salt
sugar
garlic
paprika
black pepper
red pepper
brown sugar
onion flakes
JOHNNY TRIGG BBQ SAUCE
tomato sauce
molasses
corn syrup
JOHNNY TRIGG WRAP
squeeze butter
brown sugar
hot sauce
honey
PREPARATION:
  1. ) Trim ribs 3 1/2 inches for a St. Louis cut. Remove excess meat & membrane.
  2. 2.) Season ribs w/rub. Let sit 45 min. Then wrap.
  3. 3.) Place ribs on cooker for four hours at 275 degrees. Unwrap and glaze with BBQ sauce for last hour of cook time.
  4. 4.) Remove from cooker and apply more glaze. Cut with electric knife for clean cut pieces.

13 comments:

  1. Thank you for the help and tips Johnny I first saw you on TV and I knew you were the man..

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  2. I have been to a lot of bbq cook-offs and have done a lot of cooking myself but Mr. Johnny....hands down is the best! Mixon has nothing that is as good as Johnny......well maybe the chicken. Love watching you compete and and the way that you share your tips with everyone.
    Steve

    ReplyDelete
  3. No smoked ribs I've ever seen Johnny cook were wrapped during the entire cook period. Something fishy about this rib recipe.

    ReplyDelete
    Replies
    1. Yeah I thought the same thing, I thought he wrapped his ribs after a few hrs of cooking/smoking

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    2. No one wraps there ribs all the way thru the cooking process. I copied the recipe above from the TLC website. He charges $750.00 for an all day class. Do you really think any part of this recipe is correct whatsoever??? If you want to learn about 75% of his cooking style and recipes then go take the class.

      Delete
  4. Many thanks to Mr and Mrs. Tripp for fine viewing on the BBQ Pitmasters program. Johhny, you always stress something that I have always preached as well and that is don't wait till a special occasion creeps up and then decide to experiment with someone else's stuff. No chef in his right mind is gonna tell you everything he/she does with her recipe. Too many years of sweat and toil to go giving away all the secrets. All the best Johnny, now go out and kick Mron's big butt back to Vienna, Ga

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  5. My husband came home after watching the show at a buddies house as I type he's telling
    Me about the base and rub yummy love to try this recipe

    ReplyDelete
  6. JOHNNY TRIGG.THE BEST PITMASTER.WAY BETTER THAN ARROGANT MYRON MIXON.

    ReplyDelete
  7. OBVIOUSLY a fake recipe that is no where near the Triggers! First of all he would NEVER EVER EVER wrap his ribs for the full cook! Only a rookie home cook would do that. Why have a smoker if your not going to allow smoke to get to the meat. Second, there are many ingredients on here that he doesn't use, and some not on here he does. Peanut oil for one. Fake fake fake and should be ashamed of yourself using someone elses name to promote your crappy ass recipe

    ReplyDelete
    Replies
    1. DID YOU NOT READ THE WHOLE BLOG POST??? I COPIED THIS STRAIGHT FROM THE PITMASTERS WEBSITE. THIS IS NOT MY RECIPE. DO YOU REALLY THINK FOR ONE MINUTE JT WOULD PUT HIS ACTUAL CONTEST WINNING RECIPE ONLINE??? YOU DON'T HAVE A CLUE WHAT HIS RECIPE CONSIST OF. NEITHER DO I.

      Delete
  8. Hello to Johnny Trigg, the Rib Man. Wish you were judging on BBQ Pittmasters with Myron and Tuffy. That would be the best possible.Best to you and yours, GRM

    ReplyDelete
  9. Mr. Trigg really big fan of yours just entered my second bbq cookoff and took second place. Not bad for a first timer.

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