Johnny Trigg and Myron Mixon recipes--UPDATED!!!
- Thread starter kryinggame
- Start date
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pkerchef
Fire Starter
I have had Johnny's ribs at a contest that we both attended. When the turn ins were done he sliced them up and placed them in a pan and let us sample as we walked by. His ribs are good but i do not personally believe that they are any better than what i cooked at the same contest. Neither of us walked that day but he is a nice guy and we enjoyed visiting with him if only for a little while. Pkerchef
ernie pridemore
Newbie
Dont know about Johnny Trigg Carrying a pistol in his boot but I carry a 9 MM or a .40 S&W or a .45 ACP with hollow points ....Hidden on my hip daily hidden because I can! Even carry 40 to 45 rounds of spares!
I live in Guntucky!
Ernie
I live in Guntucky!
Ernie
Wow, you need to carry all that? Maybe is time you considered relocating.
ernie pridemore
Newbie
I live in one of the safest places in the United States!...Pretty much everyone carries here!
sonic98
Newbie
Maybe you're right. What we're getting here is not 100% accurate, but I'm sure you weren't given all the info in the class. But I'm sure there are some things that can be figured out both from the class and not from the class like the overall method they use, what type of wood, and things of that nature. What's been said here probably isn't perfect, but I'd be willing to bet some of it is close just from watching him on the show.
sonic98
Newbie
Have you tried what people have posted to see if they taste anything like what Johnny let you try?
Just tried this method for the first time with baby backs. Used 2-1-1 method. They came out amazing. I usually use 2-2-1. 2-1-1 was perfect IMO at 225. Flavor was great. I was worried about them being to sweet.
I tried to be stingy with the brown sugar in the foil though since the sauce I make has brown sugar in it too.
smokin joker
Fire Starter
I do roughly the same technique with my ribs, though without the tiger sauce. I have a bottle sitting around here but I just can't get into the flavor of it. Not my cup of tea. Do you guys like it? Obviously it would be tough to tell on ribs with 10 other ingredients but by itself, not my thing.
smokeusum
Smoking Fanatic
scott mayfield
Newbie
- Jan 29, 2014
- 3
- 10
In my rub i just use a little more basic ingredients. NO onion flakes. Brown sugar, Kosher salt, Granulated Garlic, Black pepper, Paprika, and a touch of ghost chili powder.......For the kick. My last ribs were the best I had ever done.
friedoysters
Newbie
Yes, I tried his recipe too and it was very hot. I have also ordered his vinegar sauce as well and they were completely different.
knuckle47
Meat Mopper
Gee whiz, I just read 114 comments that are almost repetitive every 10 or so....and here's another. We love them fall off the bone, don't like 'em hot and typically go with 3-2-1.
All I can say is, it works for us every time
All I can say is, it works for us every time
bigworm882001
Newbie
- Jan 31, 2014
- 20
- 13
kc5tpy
Master of the Pit
Danny
bigworm882001
Newbie
- Jan 31, 2014
- 20
- 13
stanton
Fire Starter
- Feb 15, 2013
- 53
- 11
[quote name="SmokinHusker"
Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let's rest 45 minutes before putting on the smoker. I've read he sprays/spritzes with apple juice hourly but I've never seen him do it. He smokes them meat side up with pecan and cherry at a temp of 275* for approx. 2.5 hrs. Uses Squeeze Parkey in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2" wide stripe of Tiger Sauce, then places the ribs meat side down on the wrap mixture and repeats the process on the bone side and adds 1/4 cup apple juice, closes the foil up tightly, wraps with another layer of foil and returns to the smoker for another 1.5 hrs or so. He unwraps and glazes them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. Re-glazes after he removes from smoker and slices with an electric knife.
Here's a list of ingredients:
His Rub: Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes;
Foil Wrap: Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce;
Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup
[/quote]
The sauce is incorrect. He does not make the sauce/glaze.
He uses commercially produced rubs. Virtually every competitor wraps with something similar to the mixture listed in this post minus the Tiger Sauce. Some put peach juice in the wrap, others use apple juice.
The electric knife makes it easy to get a nice strait cut for competition and is not at all necessary for the typical backyard cooker.
Don't worry about the time. Uncovered until mahogany colored, then wrap till done. Sauce, set and eat.
Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let's rest 45 minutes before putting on the smoker. I've read he sprays/spritzes with apple juice hourly but I've never seen him do it. He smokes them meat side up with pecan and cherry at a temp of 275* for approx. 2.5 hrs. Uses Squeeze Parkey in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2" wide stripe of Tiger Sauce, then places the ribs meat side down on the wrap mixture and repeats the process on the bone side and adds 1/4 cup apple juice, closes the foil up tightly, wraps with another layer of foil and returns to the smoker for another 1.5 hrs or so. He unwraps and glazes them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. Re-glazes after he removes from smoker and slices with an electric knife.
Here's a list of ingredients:
His Rub: Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes;
Foil Wrap: Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce;
Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup
[/quote]
The sauce is incorrect. He does not make the sauce/glaze.
He uses commercially produced rubs. Virtually every competitor wraps with something similar to the mixture listed in this post minus the Tiger Sauce. Some put peach juice in the wrap, others use apple juice.
The electric knife makes it easy to get a nice strait cut for competition and is not at all necessary for the typical backyard cooker.
Don't worry about the time. Uncovered until mahogany colored, then wrap till done. Sauce, set and eat.
Hi gang,
I started this thread back in 2012 and it's amazing that it's still active. It's encouraging to see so many people learning and contributing to the art of smoking.
Since starting this thread, I stopped following what J.T. & M.M. does. Why? Because I wanted to develop my own style. I read MM's book and followed a few recipes and for me, I found them to be less than appealing. What some may like, others may not.
Its fine to use their work as an outline but if you want good ribs, chicken, brisket, pork, seafood, whatever, you have to develop your own style and then work on improving it.
I just finished using my Weber Kettle and smoked a rack of ribs using my rotissorie. In my opinion, my rotissorie style ribs will kick the crap out of any commerically sold ribs. Why, because I've perfected the type of ribs, that I enjoy, using the rub which I find appealing. There's no way in the world that I'll ever, again, follow a recipe that some stranger markets as good food. I don't know him and I don't know what he thinks is good.
Anyway, here are a couple of pics of what I just did.
I started this thread back in 2012 and it's amazing that it's still active. It's encouraging to see so many people learning and contributing to the art of smoking.
Since starting this thread, I stopped following what J.T. & M.M. does. Why? Because I wanted to develop my own style. I read MM's book and followed a few recipes and for me, I found them to be less than appealing. What some may like, others may not.
Its fine to use their work as an outline but if you want good ribs, chicken, brisket, pork, seafood, whatever, you have to develop your own style and then work on improving it.
I just finished using my Weber Kettle and smoked a rack of ribs using my rotissorie. In my opinion, my rotissorie style ribs will kick the crap out of any commerically sold ribs. Why, because I've perfected the type of ribs, that I enjoy, using the rub which I find appealing. There's no way in the world that I'll ever, again, follow a recipe that some stranger markets as good food. I don't know him and I don't know what he thinks is good.
Anyway, here are a couple of pics of what I just did.
californiasmoke
Fire Starter
- Jul 29, 2015
- 42
- 15
On pork ribs I do essentially a 3-2-1 approach, but it ends up being more like 4-1-1 at 200-225 degrees. Two hours in the foil leaves them too mushy for me. I check them after an hour in foil (with butter, brown sugar, honey and apple juice) to see how tender they are. Sometimes it takes another 20 or 30 minutes to get enough tenderness and enough bone sticking out on the ends. I make a glaze from the wrap drippings and some BBQ sauce, I get a nice glossy finish that isn't goopy.
http://mcglynnonmaking.com/2014/04/17/fueling-up-the-hand-tool-woodworker/
http://mcglynnonmaking.com/2014/04/17/fueling-up-the-hand-tool-woodworker/
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