This was my first attempt at making a world class rack of Baby Back Ribs, Johnny Trigg style. This is a tall order! I've done tons of ribs before, some turned out great and some just OK. I've never been to a BBQ competition much less turned in a box before. I've been reading through all the rib threads, (thank you all,,, good stuff!) and I really thought that the Johnny Trigg method sounded like ribs that I would like. Here's how I did them. I can only hope they come out like Mr Triggs. Dry Rub; Dark Brown Sugar, Paprika, Black Pepper, Onion Powder, Garlic Powder, Kosher Salt and some Chipotle powder. Let stand for a few hours in the fridge; Smoker set at 235; Wood; Apple and Grapefruit No water in the pan; 2 Hour's of smoke; Time to wrap! A layer of Dark Brown Sugar, a few stripes of Honey and Butter Spread on both sides. I didn't have "Tiger Sauce" so I used "TUONG OT SRIRACHA" sauce. (Good stuff,, be care full,,, it's HOT!) Wrap, and back in for an hour and a half at 225. Unwrap and back in the smoker, boost the temp to 250-260. Save all the juice from the foil, place in a sauce pan and place on a very low heat to slowly simmer. I did use a light smoke for the last hour in the smoker. I added some of my favorite BBQ sauce to the pan that contained all the goodness from the foil that's been simmering to use as a final glaze. This sauce was soooooooo good that I used it on chicken later in the week. DONE! Outstanding ribs! We sat down with some friends, a pile of slaw, a few cold beers and wiped the three slabs out in no time! Sweet and sticky goodness! Good bites off the bone, tender with a nice heat finish! I can now humbly say that,,,, I'm on the same planet as Johnny Trigg. Hopefully some day I'll be able to say that my ribs are somewhere in the same BBQ universe as his are.