Keep in mind he doesn't like his ribs...too much like candy. I make mine similar to this but cut back on the brown sugar and softened clarified butter.
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
He uses Lawry's Season Salt on his pork butt.
Here's a link I found for Myron's pork butt: http://www.epicurious.com/articlesguides/holidays/grilling/myronmixonbarbecuerecipes/recipes/food/views/Pork-Shoulder-365431
his ribs http://abcnews.go.com/GMA/recipe?id=13800607
his cupcake chicken: http://www.oprah.com/food/Myron-Mixons-World-Famous-Cupcake-Chicken