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

post #1 of 115
Thread Starter 
Hey all,

I'm watching Pitmasters. Does anyone know the recipes that the 2 Godfathers, Mr. Johnny Trigg and Mr. Myron Mixon uses for ribs, brisket and pulled pork? I've never injected my pork but looks like Myron soaks his pork in vinegar and apple juice and his brisket is dripping with juices. And, I've never seen foiling sauce like Trigg uses. Truly amazing.

And is it true that Trigg carries a pistol in his boot? lol
Edited by kryinggame - 8/4/12 at 7:41pm
post #2 of 115

Not sure about Myron's brisket but Mr Trigg uses brown sugar, Parkay, honey, and Tiger Sauce in his rib wrap.  I sub Agave Nectar for honey:

 

IMG_0710.JPG

post #3 of 115
Quote:
Originally Posted by Bama BBQ View Post

Not sure about Myron's brisket but Mr Trigg uses brown sugar, Parkay, honey, and Tiger Sauce in his rib wrap.  I sub Agave Nectar for honey:

 

IMG_0710.JPG

please elaborate!!  this sounds great, but how to wrap and how long???   is this the 2nd part of the 3-2-1 method???

post #4 of 115
Quote:
Originally Posted by hotpit View Post

please elaborate!!  this sounds great, but how to wrap and how long???   is this the 2nd part of the 3-2-1 method???

 

Johnny Trigg foils with parkey, brown sugar, honey, and tiger sauce.  Bo one knows exactly how long but I would bet it is a modified 3-2-1 to his liking. 

post #5 of 115

i have cooked triggs ribs (well what i think to be his ) a bunch of times and its just to sweet for me if you are only going to have like 2 bons they they are good like for a comp but if you are going to have a hole rack you need to cut down on the suger some

post #6 of 115

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

post #7 of 115
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

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


A million thanks to you for this information. I couldn't find the tiger sauce in my area so I ordered a case from Walmart. Each bottle is like 5 oz.  I'm going to give this a try.  Thank you so much!

post #8 of 115

Tiger sauce is great on oysters.  I think that might be a good flavor on ribs.  Thanks alot for the info.

post #9 of 115
Thread Starter 

I just thought about something.  If Johnny Trigg smokes his ribs at 275 degrees for the below listed amount of hours (5) hours, they should be overcooked.  At that temperature, spareribs should be ready in 3 - 4 hours.

 

 

 

Quote:
Originally Posted by SmokinHusker View Post

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

post #10 of 115
Quote:
Originally Posted by kryinggame View Post

I just thought about something.  If Johnny Trigg smokes his ribs at 275 degrees for the below listed amount of hours (5) hours, they should be overcooked.  At that temperature, spareribs should be ready in 3 - 4 hours.

 

 

 

agreed, that seems it would be over-cooked for my liking, but maybe the time with pit opening so often slows cooking?  I typicaly don't foil my ribs as I don't prefer them to be "fall off the bone" tender, but I have in past and the steam will make them reallly tender!!!   but I DO want to try the brown sugar, butter, honey, tiger sauce combo real soon!!!!

post #11 of 115
Thread Starter 

I'm going to do a test rack of St. Louis tomorrow but I'm going to do 2-1-1 or 2-1-30 minutes.

post #12 of 115
Quote:
Originally Posted by kryinggame View Post

I'm going to do a test rack of St. Louis tomorrow but I'm going to do 2-1-1 or 2-1-30 minutes.

i like the way youre thinkin!!!  im gonna do the same!!!

post #13 of 115

gonna try my trigg style ribs today, infact gonna put them on around 3 for 7:00 dinner!!!!Beer.gif

post #14 of 115

dang!!  forgot to take pics of ribs before cooking, but will take pics of q-view!!!  followed triggs recipe as previously posted, but with one addition.   I also used peach flavored apple sauce in the foil wrap to add in steam rather than apple juice.  now before yall give any credit, this was only because i had no more apple juice boxes, and my 7 yr old DID have a applesauce left!!!!  Also used mesquite for smoke...........stay tuned for q-veiw!!!!!!!!

post #15 of 115

700

700

 

pic doesn't show smoke ring, but very previlent, and quite tasty, but a lil under cooked, and a lil too tough, needed another hr overall.......I did a modified 321 method, but I did 2-1.5-.5....shoulda made it 2-1.5-1.5!!!!!!

post #16 of 115
icon14.gif! Looks great! I will have to try it.
post #17 of 115
Thread Starter 

Best dang ribs ever!!!

 

1000

 

 

1000

post #18 of 115

Those ribs look good Kryingame!

 

I'm going to give this recipe a go tomorrow. Does anyone have the measurements for the rub ingredients?

 

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

post #19 of 115
Thread Starter 

So it's Saturday, which means, it's time for some ribs. 

 

Check out the ribs that I did today, using Mr. Johnny Trigg's method. I adjusted them a bit, smoking at 2-1.5-1. 

 

Next time, I'm going to go back to 2-1-1. I think the 1.5 is a bit to much.

 

I like to thank Mr. Trigg; Yuengling Beer; Mom, Harley Davidson; Gentlemen's Jack and Smith & Wesson.

 

Here is the rib after 2 hours.  By the way, I forgot to mention, I bought and used Mr. Myron Mixon rub. It has a very bold and zesty flavor.

700

 

After I mopped it with sauce. Check out the electric knife that I bought. It makes slicing that rib so much easier and cleaner. Thanks again Mr. Trigg.

1000

 

I just sliced it up.  I think it was a bit soft for my taste. Next time, instead of wrapping it for 1.5, I'll limit it to 1 hour.

1000

 

Okay, gang, here's tonight's supper. God Bless America!

1000

post #20 of 115

Looks like your ribs turned out great 

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