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

[cliffcarter]

What does 3-2-1 method mean?

Scroll up to posts 43 and 44 on this page for a quick explanation.

 

[hambone1950]

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

St. Louie 4.JPG

• kryinggame
• Aug 4, 2012

God bless America is right. Fabulous looking summer meal , brother! Have a great 4th , you all!
:yahoo::sausage::yahoo::sausage::yahoo::sausage:

 

[hiway]

I would fill these pages with overly gratuitous praise for Smokinhusker for the details on Johnny Trig's ribs.

I spent the day smoking some fine local pork ribs and I followed the posted directions to the letter. I made up the Rib Tickler Rub using logical portions (I will be happy to post if anyone wishes and I check back in here *only joined to thank smokinhusker really) and after all was said and done, my wife claims they were the best ribs she has ever eaten in her life. I thought so too- but I am a biased of course.

I have a Dual Fuel Masterbuilt smoker, and it is not a very top shelf device but for the buck seventy five, it is nice as it will use charcoal or propane. It uses a water pan, and while it does not do the 190 to 200 temp range very well- it rocks at 230 to 275 easy as pie. I used the cherry and pecan wood as posted, and it is perfect. I did back off the sugar some due to the comment(s) about the competition style being like "candy" and I wanted to be more neutral until I tweak the process- I will add more sugar to the foil pak next time.

The glaze was trickey as I have never had Trig's ribs to know- but once again, experience with bbq sauces and using logic based instincts on taste, I found a ratio that is simple. I did deviate ever so slightly and add my own angle (we all do, right?) I put a single dollop of Jack Daniels Old #7 shelf bbq sauce in the glaze as I love that stuff. I believe it added just the extra body and depth to the glaze I felt was missing with the basic ingredients listed.

I can assure any reader with guaranteed certainty that I will never smoke my spare ribs any other way again. There is no point in trying to top this- it was the absolute bomb- so good you'll smack your momma. Made my mouth more messed up than a soup sandwich before I was done doing a tongue dance. I have never had such a roaring success on a grill or smoker in my life. I owe it all to the modified 3-2-1 and the fine lady's post here that guided me with simple ease.

This entire forum is worth it's weight in gold for that single post in my humble and amateur opinion.

Many, many, many thanks- and many more.
 

 

[boars breath bb]

you had a list the ingredients for triggs  rib glaze. what are the amounts of those ingredients. don't you think that would be helpful. 

 

[smokinhusker]

Thank you for the compliment Hiway!

you had a list the ingredients for triggs  rib glaze. what are the amounts of those ingredients. don't you think that would be helpful. 

Boars breath bb - I'm not sure who you are addressing this remark to but I'm going to answer for my previous post of the ingredients. When I looked it up, the amounts were not given. Johnny Trigg does not give out that information and he probably even left some ingredients out to protect his "winning" ribs recipe.

Why don't you swing by Roll Call and introduce yourself so we can give you a proper SMF Welcome. Please read the Terms of Service (TOS) as well.

Thanks!

 

[link]

If I am not mistaken 3-2-1 method is 3 hours on the smoker, 2 hours foiled on the smoker and 1 hour unfoiled back on the smoker.This method works very well.

 

[meitreya]

The 3-2-1 method means Step 1: you rub your meat and put it directly on the grill for at the temp you are cooking at (smoking- a lot of times means around 225-275) Step 2 Then taking your meat off the grill and reseasoning and wrapping tightly. Back on the grill. Step 3: Sauce your meat and back directly on the grill. Also in hour increments of 3 hours, 2 hours, 1 hour. I never use those times at 275 for ribs. From reading above it sounds like others agree. Maybe if I were at 225. I do not use Triggs rub though. My preference. I like 'em hot. I do not think judges would love my ribs. They do, however, have a smoke ring, bite away perfect, and to those I have served them to. taste obscenely delicious. I like the idea of squeeze parkay as convenient, but any ole buttery margarine works fine. I wish I had pics of our ribs from yesterday.

 

[av8tor]

So I recently got Myron's book Smokin and I have been enjoying the read but I do not think I will go with all of the foil pans.  I have been happy with some of the rubs but to be honest the book has the basic rubs in there which is all online anyway as is almost every recipe.  I especially liked the hog glaze which I saw him use on the Today show on chicken breasts as well as pork tenderloin. 

I don’t know if anyone has made his Basic Hickory sauce but there has to be an error some where because it says that it makes 3-1/2 cups and barely makes 1 and it is too thick.  Here is the recipe if you are interested but only lists 2/3 cup of cider vinegar for a liquid.  

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 cups ketchup
• 2 tablespoons smoked sweet paprika
• 2/3 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• ¼ cup (packed) dark brown sugar
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
•  
•  

 

[kryinggame]

Gang, I'm shocked that this thread is still alive.  I started it over a year ago.

I've read a few postings about specific measurements and timing.  Don't copy verbatim what Mixon & Trigg does.  First off, they're doing competition style and you'pre doing back yard style. Use their method as a guide and develop your own style.

Trigg's ribs taste like sugar and for me, that defeats the flavor of the pork.  Pork shouldn't taste like honey, sugar or whatever.  All those extras should just compliment what you're doing.

Also, don't take 3-2-1 as a religion--it's just a guide.  If you're going to do 3-2-1, remember that you're SLOW cooking the ribs for about 6 hours, in my opinion and for my taste, , that's to much time.  Good cooked ribs shouldnt be falling off the bone nor dried out in the inside.  Perfectly cooked ribs, in my opinion should still have a bit of tug on them.  And should taste like ribs.

Discover your own method and the only way you can do this is to experiment.  I love this website but I'm cautious with the information on here.  Take all information with a grain of salt.  What one person prefers, someone else might hate.

The basic way that I do ribs is simply this:

1 - Use St. Louis style ribs (which I get from Costco);

2 - Get my smoker going;

3 - Rub the ribs down on both side.  I don't smother my ribs with rub but give it a good dusting

4 - For me, I do ribs at 275* (based on this temperature, they SHOULD be ready in 4 hours);

5 -You can leave the ribs on the grill for 4 hours (no peaking) and then test for doneness by either using a toothpick to see if it slides in and out easily or bend the ribs.  If they bend easily, they should be done--then take a small bite.

6 - If you really need to foil and put in butter and honey, do it after two hours.  Put in whatever you want along with apple juice, foil and back onto the pit for an hour. 

7 - After an hour, remove from foil and put the ribs back onto the smoker grate.  After 30 minutes, check for doneness.  If it's not up to your standard, put it in for another 30 minutes.

There, ribs made easily.  It's not rocket science and not necessary to make it complicated.  Just good food.  But again, ya'll have to decide what's good for you!

 

[s2k9k]

So I recently got Myron's book Smokin and I have been enjoying the read but I do not think I will go with all of the foil pans.  I have been happy with some of the rubs but to be honest the book has the basic rubs in there which is all online anyway as is almost every recipe.  I especially liked the hog glaze which I saw him use on the Today show on chicken breasts as well as pork tenderloin. 

I don’t know if anyone has made his Basic Hickory sauce but there has to be an error some where because it says that it makes 3-1/2 cups and barely makes 1 and it is too thick.  Here is the recipe if you are interested but only lists 2/3 cup of cider vinegar for a liquid.  

http://www.smokingmeatforums.com/t/143758/off-site-links-please-read

 

[av8tor]

http://www.smokingmeatforums.com/t/143758/off-site-links-please-read

Thanks and corrected

 

[cliffcarter]

Gang, I'm shocked that this thread is still alive.  I started it over a year ago.

I've read a few postings about specific measurements and timing.  Don't copy verbatim what Mixon & Trigg does.  First off, they're doing competition style and you'pre doing back yard style. Use their method as a guide and develop your own style.

Trigg's ribs taste like sugar and for me, that defeats the flavor of the pork.  Pork shouldn't taste like honey, sugar or whatever.  All those extras should just compliment what you're doing.

Also, don't take 3-2-1 as a religion--it's just a guide.  If you're going to do 3-2-1, remember that you're SLOW cooking the ribs for about 6 hours, in my opinion and for my taste, , that's to much time.  Good cooked ribs shouldnt be falling off the bone nor dried out in the inside.  Perfectly cooked ribs, in my opinion should still have a bit of tug on them.  And should taste like ribs.

Discover your own method and the only way you can do this is to experiment.  I love this website but I'm cautious with the information on here.  Take all information with a grain of salt.  What one person prefers, someone else might hate.

The basic way that I do ribs is simply this:

1 - Use St. Louis style ribs (which I get from Costco);

2 - Get my smoker going;

3 - Rub the ribs down on both side.  I don't smother my ribs with rub but give it a good dusting

4 - For me, I do ribs at 275* (based on this temperature, they SHOULD be ready in 4 hours);

5 -You can leave the ribs on the grill for 4 hours (no peaking) and then test for doneness by either using a toothpick to see if it slides in and out easily or bend the ribs.  If they bend easily, they should be done--then take a small bite.

6 - If you really need to foil and put in butter and honey, do it after two hours.  Put in whatever you want along with apple juice, foil and back onto the pit for an hour. 

7 - After an hour, remove from foil and put the ribs back onto the smoker grate.  After 30 minutes, check for doneness.  If it's not up to your standard, put it in for another 30 minutes.

There, ribs made easily.  It's not rocket science and not necessary to make it complicated.  Just good food.  But again, ya'll have to decide what's good for you!

Great advice

, IMHO you should always keep it simple.

Yes this thread is over a year old, but there are many others here much, much older that keep being brought back to life

.

 

[jeheflin86]

I've got 2 slabs of St Louis ribs already rubbed down with Leggs Seasoning putting them on at 3 to be done at 7 using the 2-1-1 method on my propane smoker at 275 will post pics of before,during,and after results

 

[jeheflin86]

Just wrapped the ribs in foil with the butter,brown sugar,leggs seasoning, and a little apple juice

20130817_175415.jpg

• jeheflin86
• Aug 17, 2013

 

[pharaoh]

Go to Mr. Mixon website for his recipe .As for the godfather carrying a pistol in his boot, lets hope you never have to find out . haha :grilling_smilie:

 

[normdog85]

Very Nice!!! Making me HUNGRY!!

 

[palladini]

ribsonpit7-21-12.jpg

• hotpit
• Jul 21, 2012

ribs 7-21-12.jpg

• hotpit
• Jul 21, 2012

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!!!!!!

Do it 3 - 2 - 1, at the two, when you foil, add some kind of juice or whatever, double wrap them and the will fall off the bone when you take them out at the end of the 2 hours period  Many times, when I have taken my marinated, rubbed ribs out after two hours, that extra hour was not needed.

      

      

 

[mneeley490]

I finally found some squeeze Parkay! Yea! Hard to believe it's so difficult to find in my area.

So today I will try a version of this recipe. Whether it's the real McCoy or Trigg, frankly I don't care. It just sounds intriguing.

Prepped 3 racks of babybacks, dusted with my own maple sugar rub, and they are in the smoker now, soaking in some lovely peach smoke. I will do the 2-2-1 method at 230°, as I have had good success with that. At the one hour mark, I will spray with apple juice.

Then I will foil with brown sugar, honey, parkay, and tiger sauce, and add 1/4 cup of apple juice, and you all know the rest. I'll post pics as soon as I can.

 

[mneeley490]

Finished. They were awfully sweet. I think if I ever make them again, I'd do as the others have done and cut out the honey, maybe cut down on the brown sugar, too.

I reduced the liquid from the foil, added some of my own bbq sauce, and used that as a glaze.

All the sweet, sticky stuff.

Lobsterpalooza2013 013.jpg

• mneeley490
• Sep 1, 2013

And done.

001.jpg

• mneeley490
• Sep 1, 2013

002.jpg

• mneeley490
• Sep 1, 2013

 

[reasoning]

I made these yesterday I didnt reduce the drippings from the foil I dumoed it. I also took sweet baby rays bbq sauce added siriachi or however its spelled, pepper, honey, cayenne pepper and parkay mixed it up and brushed it on. The ribs had a sweet heat. The family enjoyed them but to each their own