Last Updated on January 10, 2024
Johnny Trigg is an award-winning pitmaster who has won awards for his ribs. His rib recipe is considered one of the best in the world and is loved by people all over the globe.
In this article, we’ll take a look at what Johnny Trigg’s rib recipe is all about, what it tastes like, the ingredients and directions needed to make it, as well as some tips on how to store leftover ribs and what to serve them with.
What is Johnny Trigg Rib?
Johnny Trigg often hailed as the “Godfather of BBQ,” is a legendary figure in the world of competitive barbecue. With a charismatic presence and a mastery of the grill, Trigg has left an indelible mark on the barbecue circuit, becoming a household name among barbecue enthusiasts.
Known for his exceptional skills in crafting mouthwatering ribs, Trigg’s journey from backyard barbecue aficionado to barbecue champion is a testament to his passion, expertise, and commitment to the art of smoking meat
Johnny Trigg’s rib recipe is a closely guarded secret, as is common among barbecue pitmasters. However, certain aspects of his approach are well-known and contribute to the incredible flavor and tenderness of his ribs.
The recipe contains a delicious blend of spices, herbs, and other ingredients used to create a unique flavor and tenderness in the ribs. It starts with a rub of brown sugar, paprika, garlic powder, and other spices that are mixed together and rubbed into the ribs. The ribs are then smoked over a low heat for several hours, resulting in a tender and juicy rib.
Overall, the recipe is more than a set of instructions; it’s a culmination of years of experience, experimentation, and a genuine love for the craft of barbecue. While the exact details may remain a mystery, the influence of his techniques is felt in the ever-expanding world of barbecue enthusiasts striving to reach the heights set by the Godfather himself.
What Does it Taste Like?
Johnny Trigg’s rib recipe has a unique flavor that is both sweet and savory. It starts with a hint of sweetness from the brown sugar, followed by a smoky flavor from the paprika and garlic powder. The end result is a robust, yet balanced flavor that is sure to please.
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Whole Racks of Ribs (Spare Ribs, St. Louis Style, or Baby-Back Ribs):
Whole racks of ribs, whether spare ribs, St. Louis style, or baby-back ribs, are the carnivore’s delight and the star protein of the dish. Ribs are known for their succulent, flavorful meat that becomes tender when slow-cooked, providing a satisfying and indulgent dining experience.
Wildflower Honey or Agave Nectar:
Wildflower honey or agave nectar, the golden nectar, serves as a sweetener that caramelizes during cooking. It adds a touch of sweetness to balance the savory and spicy flavors, creating a harmonious taste.
Pork rub, or a blend of savory spices, lovingly coats the racks of ribs. It contributes a medley of flavors, including herbs, spices, and possibly some heat, enhancing the overall seasoning of the ribs.
Brown sugar, the sweet caramel dance, adds sweetness and contributes to the formation of a delicious caramelized crust on the ribs during cooking. It complements the honey or agave nectar.
Tiger Sauce, the feisty feline kick, is a spicy and tangy condiment that brings heat and flavor to the ribs. It adds a bold and zesty element, elevating the overall taste profile.
Clarified Butter or Ghee:
Clarified butter or ghee, the liquid gold, is brushed onto the ribs, enhancing their richness and providing a buttery flavor. It contributes to the development of a flavorful crust and helps seal in moisture.
Your Favorite BBQ Sauce:
Your favorite BBQ sauce, the saucy finale, is the crowning touch that brings a balance of sweet, smoky, and tangy flavors to the ribs. It adds a luscious glaze and enhances the overall barbecue experience.
Apple Juice for Spritzing:
Apple juice, used for spritzing, provides a refreshing mist during the cooking process. It helps keep the ribs moist, imparts a hint of fruity flavor, and contributes to the development of a glossy finish on the exterior of the ribs.
Step 1: Prepare the Ribs:
Begin by ensuring the ribs are well-prepared. Trim any excess and remove the membrane to create a perfect canvas for flavor absorption. This initial step sets the foundation for a delicious outcome.
Step 2: Apply the Pork Rub:
Enhance the flavor by generously coating each rack of ribs with approximately 8 tablespoons of your chosen pork rub. Massage the rub into the meat thoroughly to ensure an even and flavorful coating, adding depth to every bite.
Step 3: Create the Sweet Glaze:
In a saucepan over medium heat, blend 24 oz of wildflower honey or agave nectar, 2 cups of brown sugar, 2 oz of Tiger Sauce, and 1 cup of clarified butter or ghee. Stir the mixture until well combined and heated through, creating a delightful sweet glaze to elevate the taste.
Step 4: Grill Setup:
Prepare for culinary excellence by preheating your grill for indirect cooking at around 275-300°F (135-150°C). This optimal setup ensures the ribs are cooked to perfection.
Step 5: Smoke the Ribs:
Let the seasoned ribs take center stage on the grill, away from direct heat, and smoke for about 2-3 hours. This time allows the ribs to absorb the essence of smoky goodness, enhancing their overall flavor profile.
Step 6: Spritz with Apple Juice:
Elevate the experience by periodically spritzing the ribs with apple juice. This not only imparts moisture but also adds a hint of fruity flavor, contributing to the complexity of taste.
Step 7: Apply the Sweet Glaze:
After the initial smoking period, bring in a crescendo of sweetness by generously brushing the ribs with the prepared sweet glaze. Ensure each rack is fully coated, introducing a delightful layer of sweetness to the savory profile.
Step 8: Continue Smoking:
Let the symphony continue as the ribs smoke for an additional 1-2 hours or until they reach the desired tenderness. This step ensures that the flavors meld together harmoniously for a mouthwatering result.
Step 9: Final Saucing:
As the final act approaches, brush the ribs with your favorite BBQ sauce during the last 30 minutes of cooking. This adds a crescendo of flavor, creating a deliciously caramelized finish that will leave taste buds singing.
Step 10: Rest and Serve:
Allow the ribs to bask in their well-deserved applause by letting them rest for a few minutes. Then, expertly slice between the bones and present these succulent, flavorful ribs to delight the senses.
Step 11: Enjoy:
Savor the orchestration of flavors in Johnny Trigg Ribs, a masterpiece of smokiness, sweetness, and savory perfection that elevates your barbecue experience to a memorable performance. Each bite is a standing ovation for your culinary prowess!
* Make sure to use a good quality smoker or grill to ensure the ribs cook evenly and don’t burn.
* To get extra tender ribs, wrap them in foil after about 2 hours of cooking and continue to cook for the remaining time.
* For extra smoky flavor, add some wood chips to the smoker or grill.
* To get extra crispy ribs, brush them with some BBQ sauce before serving.
* Let the ribs rest for 10 minutes before serving to let the juices redistribute.
One serving (3 ribs) of Johnny Trigg’s rib recipe contains:
* Calories: 590
* Fat: 37g
* Carbohydrates: 28g
* Protein: 35g
What to Serve with Johnny Trigg Rib?
Johnny Trigg’s rib recipe pairs well with a variety of side dishes. Here are some suggestions:
Cole Slaw: Cole slaw is a classic side dish that pairs perfectly with the smoky flavors of the ribs.
Cornbread: Cornbread is a great side dish for the ribs, as it helps to balance out the smoky flavors.
Potato Salad: Potato salad is another delicious side dish to pair with the ribs.
Baked Beans: Baked beans are a classic side dish to serve with ribs and help to bring out the smoky flavors.
Macaroni and Cheese: Macaroni and cheese is always a crowd favorite and pairs well with the ribs.
How to Store Leftover Johnny Trigg Rib?
To store leftover ribs, wrap them tightly in aluminum foil and place them in an airtight container. The ribs will keep in the refrigerator for up to 3 days. To reheat the ribs, place them in a 350°F oven for 10-15 minutes, or until they are warmed through.
What other Substitutes Can I Use in Johnny Trigg Rib?
If you don’t have all of the ingredients needed for Johnny Trigg’s rib recipe, you can use some of these substitutes:
Brown Sugar: If you don’t have brown sugar, you can use white sugar or honey.
Paprika: If you don’t have paprika, you can use smoked paprika or chili powder.
Garlic Powder: If you don’t have garlic powder, you can use garlic salt or granulated garlic.
Black Pepper: If you don’t have black pepper, you can use white pepper or red pepper flakes.
Ground Mustard: If you don’t have ground mustard, you can use Dijon mustard or dry mustard powder.
Ground Cumin: If you don’t have ground cumin, you can use chili powder or coriander.
- Aluminum foil
- 4 Whole Racks of Ribs Spare Ribs, St. Louis Style, or Baby-Back Ribs, the carnivore’s delight
- 24 oz of Wildflower Honey or Agave Nectar the golden nectar
- 8 Tablespoons of Pork Rub or enough to lovingly coat the 4 racks
- 2 Cups of Brown Sugar the sweet caramel dance
- 2 oz of Tiger Sauce the feisty feline kick
- 1 Cup of Clarified Butter or Ghee the liquid gold
- 2 Cups of Your Favorite BBQ Sauce for the saucy finale
- Apple Juice for Spritzing the refreshing mist
- Ensure the ribs are properly trimmed and membrane-free for optimal flavor absorption.
- Generously coat each rack of ribs with approximately 8 tablespoons of your chosen pork rub. Massage the rub into the meat, ensuring an even and flavorful coating.
- In a saucepan over medium heat, combine 24 oz of wildflower honey or agave nectar, 2 cups of brown sugar, 2 oz of Tiger Sauce, and 1 cup of clarified butter or ghee. Stir the mixture until well combined and heated through.
- Preheat your grill for indirect cooking at around 275-300°F (135-150°C).
- Place the seasoned ribs on the grill away from direct heat. Allow them to smoke for about 2-3 hours.
- Periodically spritz the ribs with apple juice to keep them moist and add a hint of fruity flavor.
- After the initial smoking period, generously brush the ribs with the prepared sweet glaze. Ensure each rack is fully coated.
- Allow the ribs to continue smoking for an additional 1-2 hours or until they reach your desired level of tenderness.
- During the last 30 minutes of cooking, brush the ribs with your favorite BBQ sauce. This adds a final layer of flavor and creates a delicious caramelized finish.
- Once done, let the ribs rest for a few minutes. Slice between the bones and serve these succulent, flavorful ribs to delight your taste buds.
- Savor the goodness of Johnny Trigg Ribs, a perfect balance of smokiness, sweetness, and savory perfection that will make your barbecue experience memorable.
- Make sure to use a good quality smoker or grill to ensure the ribs cook evenly and don’t burn.
- To get extra tender ribs, wrap them in foil after about 2 hours of cooking and continue to cook for the remaining time.
- For extra smoky flavor, add some wood chips to the smoker or grill.
- To get extra crispy ribs, brush them with some BBQ sauce before serving.
- Let the ribs rest for 10 minutes before serving to let the juices redistribute.
Frequently Asked Questions
What type of ribs should I use for Johnny Trigg’s rib?
You can use any type of ribs for this recipe, including baby back ribs, spare ribs, or St. Louis-style ribs.
How long should I smoke the ribs for?
You should smoke the ribs for 3-4 hours, or until the internal temperature reaches 165°F.
Can I use a different type of sugar for the recipe?
Yes, you can use white sugar or honey in place of the brown sugar.
Can I use a different type of mustard?
Yes, you can use Dijon mustard or dry mustard powder in place of the ground mustard.
Is it necessary to wrap the ribs in foil?
Wrapping the ribs in foil is optional, but it will help them become more tender.
Can I bake the ribs in the oven instead of smoking them?
Yes, you can bake the ribs in a preheated 350°F oven for 1-1.5 hours, or until the internal temperature reaches 165°F.
Johnny Trigg’s rib recipe is a delicious blend of sweet, savory, and smoky flavors that will have your mouth watering. The recipe starts with a rub of brown sugar, paprika, garlic powder, and other spices, which are then smoked over a low heat for several hours. Serve the ribs with your favorite sides and enjoy! Thank you for reading.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more