Johnny Trigg and Myron Mixon recipes--UPDATED!!!

Discussion in 'Sauces, Rubs & Marinades' started by kryinggame, Jul 4, 2012.

  1. Great looking ribs, Krying!!  Did you go at the higher, 275 temp?  I'm gonna be smokin' some ala Trigg ribs this weekend for a dinner my parents are having.  I haven't done his before, should be interesting.  You using your own sauce or did you buy one?


    ps....your movie was good, but the ending made me go......[​IMG]
  2. kryinggame

    kryinggame Smoking Fanatic

    Yes, I now always do the ribs at 275 (or as high as the MES will go).  I just buy a sauce. With all the ingredients in the rub and foil, you don't need to do any miracle work.

    My movie?  I was young, in college and needed the money. lol
  3. I've got an MES 40 and have been itching to try the higher heat smoking, so, I'm gonna go for it.  Thanks for the pics, the grub looks great!!


    Movie?  Thought your name had something to do with the movie, The Crying Game....if you haven't seen it, the end will make you go....[​IMG]   LOL
  4. here some q-view of today's ribs, the best looking ribs ive ever done.  first pic is after 2.5hrs at 250* next pic is triggs wrap, and last pic is after cooking in wrap for 1.5hrs

  5. I saw myron cooking chicken like this on bbq pitmasters, its much like his chicken cupcake recipe

    also, a pic of todays cookin, bottom left is a meatloaf for sammys next week at lunch time!!!

  6. smokerct

    smokerct Fire Starter

    Getting hooked hard, had to try the Trigg recipie.

    Can't wait to finish the RF, Weber will have to do for now.

    Here is 3 hours @ 275, just wrapped and now the wait:

  7. smokerct

    smokerct Fire Starter

    Won't let me edit my post, here is what I ended up with, lots of good info here, be nice it's my first time.

  8. 3montes

    3montes Master of the Pit OTBS Member

    I bought Myrons book and he has his rub sauce and glaze recipes in there. I'm certain he isn't telling you everything either. So far I have only tried his basic vinegar sauce. Threw it out after I made it. Overpowering vinegar and way to high sugar content. The two combined hurt your throat to swallow it. Comp cooking imo is entirely different type of cooking than what you normally would do. Myron is obviously a great pitmaster he's won over a million bucks doing it afterall but he does things I just don't subscribe too.

    He injects nearly everything. I agree with Johnny Triggs on injecting. Just don't do it. I'm a big fan of actually tasting the flavor of the meat. By the time you inject, rub, marinade, sauce and glaze you have created a big sponge in which the only flavor to be found is the spices and injections. Spices are supposed to compliment the flavor of the meat not to dominate it imo.

    Also Myron pans everything. His explanation for doing this in his book is he says you don't want to have to spend half your life cleaning your grates. Hmm. Can't agree with him on this either. You are basically sheltering your meat from the smoke flavor by putting it in a pan. So why bother with the smoker??

    Myron has stylelized  his techniques to strictly comp cooking working within the time contstraints and targeting a judges random tastes from just a bite or two of food.

    Some things translate into regular backyard or catering type cooking but after reading his book there is a limited number of things that apply to my style. 
  9. All the ribs look good! I saw Johnny Trigg on tv and he said he smokes his ribs for 4 hrs at 275*. No breakdown on the time for the foiling and glaze though.
  10. dls1

    dls1 Smoking Fanatic

    I agree with your comments. I once skimmed through his book, but ended up not buying. I felt there was very little in it that would be of benefit to me.

    Several years ago I helped out some friends at a big comp in TX where Myron was also participating, and set up nearby. At a point, I overheard him say to another individual "We don't eat this c**p at home. It's strictly for comps".
  11. I'm new here. Greetings all. I understand comps are a different beast. I also understand a neighborhood, local type of cook off is different than these big time comps. But isn't the idea to make good food? Why would they make something at a big time contest that they wouldn't eat? Almost sounds as though, for whatever reason, competition food is nasty (for lack of better terms). It seems like they would cook stuff that people go away thinking "I wanna make that at home". So what is the judges thought process if u are a multiple time world champ, but wouldn't eat your own stuff, but the judges like it? Almost sounds like the judges like bad food, or these contests are fixed some kind of way. 
  12. What does it mean when you talk about the 3-2-1 method? And, the "2-1" method?
  13. 3montes

    3montes Master of the Pit OTBS Member

    The problem as I see it with competition cooking and this is just my opinion is the judging. I mean everyone tastes are as unique as their dna. Anyone can go to a 8 hour KCBS class and come out a professional bbq judge and critic??  Really?

     You may be cooking your best stuff and are being judged by somebody who maybe has never eaten ribs that werent out of a crock pot before.

    Myron Mixon for example with all his Grand Championships etc, all of a sudden finishes 69th in a field of 250 out of which many are what they would call on the comp circuit amatuers? The guy does the same thing at every comp, he didn't just have a bad day.

    The comp circuit is entirely random imo. And whats probably worse is it can take someone who has the ability to turn out some darn good Q and frustrate them to the point where they not only quit comp cooking but give up on the art all together.

    I just can't see paying $250 entry fee, a couple more hundred for meat, travel expenses and so on just to subject my skills to the random tastes and opinions of someone who took a 8 hour class because they like to eat.  

    I will stick to catering private parties where they pay me [​IMG]
  14. What do you mean by the 2-1-1 and 2-1-30?

    Im new to smoking and cooking in general, but Im loving it along with my boys(father son time).
  15. dls1

    dls1 Smoking Fanatic

    It's not a matter of good, bad, or nasty food. It's a matter of winning, and doing so often. For those at the top of the game it's a very significant investment, and a driving goal is to get a return of that investment, and hopefully make a profit. In other words, it's a business.

    Personally, I've never entered a major sanctioned comp, and don't intend to in the future. However, I do have a few friends with teams on the circuit that have been successful, and I've helped out a few times. It's been more social for me than anything else. Many will tell you that, if you're thinking of entering major comps, the first thing you should do is become a certified judge, do several comps, and closely observe your fellow judges, especially the experienced ones, to see what they consider winning entries. This gives an idea of what they're looking for, and in some cases, introduce you to your real competitors. It just might turn out that the winners are putting out a product that you personally would never consider doing.

    The consistent winners have long mastered their cookers, meat selection, trimming, basic prep, and are in a sense, all on a pretty equal basis. Then you get to the specific individual stuff such as injections, rubs, mops, sauces, times, temps, foil/no foil, and a whole host of other items, or tricks. The really good ones also take into account regional variations in taste. What may be a hit in TX might easily bomb in TN.  The end result is often something that they don't care for personally, but who cares if it's a winner.

    Over time, I've eaten with a number of these individuals in a non-comp environment, and they all share a common trait. They keep it very, very simple.
  16. rstr hunter

    rstr hunter Smoking Fanatic

    When doing spare ribs or St Louis Cut ribs, 3-2-1 is 3 hours in the smoker like you would normally do, 2 hours wrapped in foil (sometimes with some sort of liquid or seasoning), then 1 hour back in the smoker without foil.  Sauce many times is added in the last hour. 

    The second question I assume you are talking about 2-2-1 which is the same process but used for loin back or baby back ribs as they aren't as big and don't need as long to finish. 

    Both of these are at abouth 225 degrees.
    Masterbuilt Electric Smoker 40" model. It's a favorite on this site and I have one and love it. 
    This is a variation of the question answered in the top part of this reply.   As the individuals discussed in this thread like to use a hotter temp, 275 or more degrees, it isn't necessasary to cook them as long as you would on a lower temp, so a 2-1-1 is two hours smoking like normal, 1 hour foiled, and 1 hour back in the smoker out of the foil.  A 2-1-30 then would be a 2 hours smoking like normal, 1 hour foiled, and 30 minutes back in the smoker out of the foil. 

    Hope this helps and happy smoking. 
    harleyeg05 likes this.
  17. this forum introduced me to "tiger sauce"   and it is very good!!  somewhat asian hot sauce in nature maybe.. but wow for grilled meat..  but another good one to try is bobby-q-hot sauce, if you can get it.  it is really good sauce on fried catfish!!!
    harleyeg05 likes this.
  18. Hi,

    Can you please provide the amounts for Trigg's recipe?

    Thanks in advance!
  19. smokedreb

    smokedreb Smoke Blower

    Wow, those ribs look amazing!

Share This Page