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.
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
But I recently stopped foiling ribs. I may have to do a couple of racks with foil just to try that.
Dave
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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.
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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.
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Sounds like you need some mad hunky .......not to sweet not to hot
Quote:
Originally Posted by 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.
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.
Very very, I say very very nice there, I could eat a couple of them!
I sometimes foil, always in comp, sometimes not (at home). I use the Parkay on my chicken, never tried it on ribs. Makes sense I'll have do a little test batch!!
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This is a video with Mike Davis from Lottabull BBQ team. He is using the same recipe with the excpetion of the Tiger sauce and garlic powder. He also uses much more brown sugar then I did. This is well worth watching as well.
Another question, is there anything specific about Parkay or will any squirt margarine work? I'm thinking of trying this as the wife might really like it. Who knows, maybe I will too.
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Another question, is there anything specific about Parkay or will any squirt margarine work? I'm thinking of trying this as the wife might really like it. Who knows, maybe I will too.
FWIW I tried it with an off brand and had good results.
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Spareribs - Johnny Trigg Method with Video
I may have to do a couple of racks with foil just to try that. 
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