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

smokinhusker said:

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/articlesg...cipes/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

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Rings Я Us said:

There is no info on the exact amounts. You can use your best guess.

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RaiderMike said:

Thanks for the response. I’ve never made a glaze - any idea where to start in terms of the ratios?

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Rings Я Us said:

It would be like half cup each of tomato and corn syrup and a Tablespoon of the molasses. That stuff is in conjunction with his rub and that junk he puts in to wrap ribs also. by itself that glaze would suck. lol
Glazes are heavier in the sugar department. Brown sugar and butter melt to make a good glaze. Add stuff like Worcestershire or mustards or hot sauce for zip.. Fruit like marmalade in a jar melts down to make glaze. Can add ginger or garlic and shallots. Beer or whiskey.. But just not as much tomatoes like a BBQ sauce. It's much heavier in sugar so it can burn if it's not low and slow or on over 30 minutes or so.

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1961shasta said:

I just attended Johnny Triggs class, we cooked chicken pork butts, briskets and ribs, and yeah some of the info here is correct, some is not. He swore on his reputation that what he gave us was his exact recipe, so take that for what its worth. he used sweet-n-heat and rib tickler seasonings, minced onion, among other things, he also sprits with apple juice and coated with butter ever 15 minutes, yeah butter every 15 minutes, I did happen to look down in the front storage area of his smoker while we were firing it up at 2:30 in the morning, (we were invited to come back and watch him get things going if we wanted), and I seen a lot of the stuff he said he used in the front of his smoker, saw some some stuff he didn't mention as well.

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1961shasta said:

I just attended Johnny Triggs class, we cooked chicken pork butts, briskets and ribs, and yeah some of the info here is correct, some is not. He swore on his reputation that what he gave us was his exact recipe, so take that for what its worth. he used sweet-n-heat and rib tickler seasonings, minced onion, among other things, he also sprits with apple juice and coated with butter ever 15 minutes, yeah butter every 15 minutes, I did happen to look down in the front storage area of his smoker while we were firing it up at 2:30 in the morning, (we were invited to come back and watch him get things going if we wanted), and I seen a lot of the stuff he said he used in the front of his smoker, saw some some stuff he didn't mention as well.

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