Spareribs - Johnny Trigg Method with Video

[Wingman]

Hi all, I have wanted to try this for some time. I have ran across a few articles and posts out on the internet that stated this was Johnny Trigg’s recipe. Well at least what occurs at foiling time. One guy actually used to have the screen captured from the different episodes when a camera was watching him and you can see what he is using during the foiling process. It's close to what the Lottabull team demonstrated on a web stream. What is different is he uses tiger sauce. The same sauce I use in one of my wing recipes. No one seems to know what rub he uses or finishing BBQ sauce. So this recipe isn't exact but it's a darn good one. For what its worth the ribs had awesome flavor. And I just had fun doing it even though it rained like hell here in WA.

[YT]http://www.youtube.com/watch?v=NCXyOQAbF3Q[/YT]

Ingredients
2 Racks of Pork Spareribs
Bad Byron's Butt Rub
Apple Juice
Garlic Powder
1 bottle Squeeze Margarine (Parkay)
12 oz. Honey
Brown Sugar
3 oz. Tiger Sauce (3/4 of 5 oz. bottle)
Your Favorite BBQ Sauce

[Cajunsmoke13]

Awesome video and thanks for the recipe. Looks really good.

[DangerDan]

Wow, now those look familiar....

[DDave]

Man those look good.

But I recently stopped foiling ribs. I may have to do a couple of racks with foil just to try that.

Dave

[Pandemonium]

Im with Dave i have never foiled my ribs but I might have to for that, looks killer

[GOT14U]

I don't care who's recipe that is..........that is MONEY
great lookin racks you got

[HawgHeaven]

Thanks for the video and the recipe... NICE!!!!

[rbranstner]

That is the same recipe/method I use on my ribs and we love them. I usually have to do two rubs one for the wife and one for me. My wife doesn't like them as sweet as I do. She loves the Bad Byron's Butt rub on hers but I can't stand it. It just tastes like seasoned salt to me. But on chicken or butts I really like it.

[new smoke]

Great racks!

[Fishawn]

Nice! ..... Still yet to try the Parkay, but on the list....

[new smoke]

Nice! ..... Still yet to try the Parkay, but on the list....

I do the parkay, when I have it on hand. Love it.

[Checkered Past]

Nice job on the video and the ribs just been think'n I havn't had'm lately. I need to try the marg. myself

[lcruzen]

So, the margaine and brown sugar meld to create a glaze? I'm not one for sweet meat myself but looking to understand the process what it does for the judges.

[GOT14U]

Sounds like you need some mad hunky .......not to sweet not to hot

That is the same recipe/method I use on my ribs and we love them. I usually have to do two rubs one for the wife and one for me. My wife doesn't like them as sweet as I do. She loves the Bad Byron's Butt rub on hers but I can't stand it. It just tastes like seasoned salt to me. But on chicken or butts I really like it.

[Wingman]

So, the margaine and brown sugar meld to create a glaze? I'm not one for sweet meat myself but looking to understand the process what it does for the judges.

lcruzen, they seem to come out of the foil as if they were sauces up. It soaks in a bit and was really good. I'd like to add a bit of heat to it next time as well. I'm definately going to do this one again with some modifications.