By Dr. Leah Alexander | Published on July 18, 2023 | Last Updated on November 6, 2023
Today we’re bringing you a rib dish from the one and only Johnny Trigg, three-time World Barbecue Champion. This award-winning master of ribs is sure to have your taste buds singing.
With his simple yet flavorful preparation that will leave your guests speechless. The instructions are easy to follow and yield an incredibly tender, flavorful rib that’s perfect for your next backyard BBQ.
All you need is a few simple ingredients, some time, and patience – the results will be worth it! So fire up your smoker, and get ready to impress your friends with Johnny Trigg’s delicious rib.
What is Johnny Trigg’s Rib?
Johnny Trigg’s Rib is a classic BBQ dish from three-time world barbecue champion Johnny Trigg.
The trick to this dish is to take your time – you want to give the rub enough time to penetrate into the meat, so it’s best to let it sit for an hour or two before cooking.
The secret to this is in the rub – a blend of spices that give the ribs their delicious flavor, as well as clarified butter or ghee which helps keep them moist and juicy on the inside.
The other key component is honey or agave nectar, which gives the ribs a sticky glaze and helps to caramelize the sugars in the rub.
Finally, Tiger sauce adds an extra kick of spice to the ribs while apple juice keeps them moist during cooking.
What does it taste like?
The result is a tender, flavorful rib that has the perfect blend of sweet and spicy. The rub gives the ribs a nice smoky flavor, while the honey or agave nectar adds a rich sweetness that caramelizes when it’s cooked in the smoker.
The Tiger sauce gives it an extra kick and helps balance out all of the flavors. The ribs are juicy on the inside and have a beautifully caramelized crust.
The flavor is complex but not overwhelming – you get just enough sweetness, spice, and smokiness to leave your taste buds wanting more. Serve these with your favorite BBQ sauce for the perfect meal that will have your guests coming back for seconds.
How did I first get introduced to Johnny Trigg’s Rib?
I first heard about Johnny Trigg’s Rib while watching a barbecue competition on TV. The host introduced him as the “Three-time World Barbecue Champion” and I was intrigued. Who was this man, and what kind of dishes did he make?
I did some research and found out that Johnny Trigg is an award-winning pitmaster from Texas who has won multiple barbecue competitions and is renowned for his unique flavor combinations.
I was especially drawn to his famous ribs, which are known for their tenderness and the perfect blend of sweet and spicy flavors.
I decided that I wanted to try making them myself, so I bought all the ingredients needed for the rub and followed Johnny’s instructions for cooking the ribs.
I was blown away by the result – the ribs were juicy and tender on the inside, with a perfectly caramelized outside. The flavor was complex yet well-balanced, and it left my guests wanting more!
I’ve made Johnny Trigg’s Rib many times since then, and each time I serve them they’re a huge hit. Everyone compliments me on the flavor and asks for the recipe, which I gladly share with them so they can experience the same deliciousness that I did.
Johnny Trigg’s Rib is truly one of my favorite dishes to make, and it has become a staple in my kitchen. His unique blend of spices truly brings out the best in pork ribs, and I’m so thankful that I had the opportunity to try them.
If you haven’t already, I highly recommend giving Johnny Trigg’s Rib a try – your taste buds won’t regret it!
How to make Johnny Trigg’s Rib?
Making Johnny Trigg’s Rib is easy and relatively quick. All you need is a few simple ingredients, some time, and patience – the results will be worth it! Here’s the steps you need to follow:
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Ingredients
- Spare ribs: This cut of pork is perfect for smoking and will give you the most tender ribs.
- Pork rub: This blend of spices will help to create a flavorful crust on the ribs as they cook.
- Clarified butter or ghee: Clarified butter or ghee helps to keep the ribs moist while cooking, giving them a delicious flavor.
- Brown sugar: This helps to create a richly caramelized crust on the ribs as they cook.
- Wildflower honey or agave nectar: The sweetness of the honey or agave nectar helps balance out the spices in the pork rub and creates a sticky glaze that helps keep the ribs moist and flavorful.
- Tiger sauce: Tiger sauce is a spicy and sweet condiment that is perfect for finishing off the ribs.
- Apple juice: Apple juice is used to spritz the ribs while cooking, which helps keep them moist and adds a hint of sweetness.
- BBQ sauce: You can use your favorite BBQ sauce to finish off the flavor of the ribs.
Step-by-step instructions
Step 1
Rinse the racks of ribs and pat dry with paper towels. Generously rub the pork rub over both sides of the ribs, making sure to get it in all the nooks and crannies.
Step 2
Let them sit for 1-2 hours at room temperature for the rub to penetrate into the meat.
Step 3
Meanwhile, preheat the smoker to 225°F. Add the clarified butter or ghee to a small bowl and microwave for 30 seconds, or until melted.
Step 4
Brush the ribs with the melted butter on both sides and place them in the grill for 3-4 hours, flipping once halfway through cooking.
Step 5
In a small bowl, combine the brown sugar, honey or agave nectar, and Tiger sauce. Brush this mixture generously over both sides of the ribs.wrap it with aluminium foil.
Step 6
Continue to cook for 1-2 hours more, until the ribs are tender and have reached an internal temperature of 180°F. Every 30 minutes or so, spritz the ribs with apple juice to keep them moist.
Step 7
Once they have reached the desired doneness, brush them with your favorite BBQ sauce and serve.
Tips
-If the ribs don’t seem to be cooking evenly, you can move them around in the smoker so they all get an even amount of heat.
-When you’re brushing the rib with the rub and honey mixture, make sure to really get it into all of the nooks and crannies.
-It is best to let the ribs sit for 1-2 hours before cooking so the rub can really penetrate into the meat.
-Be sure to spritz the ribs with apple juice every 30 minutes or so to keep them moist.
-If you want extra caramelization, brush the ribs with more of the honey and sugar mixture towards the end of cooking.
-When you’re done cooking, let the ribs rest for 10-15 minutes before serving so they can reabsorb their juices.
Johnny Trigg Rib Recipe
Equipment
- paper towel
- aluminium foil
- baking sheet
- brush
- bowl
Ingredients
- 2 cups of your favorite BBQ sauce meticulously selected to add a bold and smoky flavor to the ribs, providing a luscious and glossy coating that enhances the overall taste and appearance of the dish.
- 2 cups of brown sugar skillfully added to create a sweet and caramelized glaze on the ribs, imparting a delightful balance of sweetness to complement the smoky and savory flavors.
- 4 whole racks of ribs spare ribs, St. Louis style, or baby-back ribs, carefully chosen for their meaty and tender qualities, providing a succulent and flavorful base for your barbecue masterpiece.
- 8 tablespoons of pork rub meticulously measured to ensure each rack is generously coated with a flavorful blend of spices, creating a tantalizing crust that enhances the smoky and savory taste of the ribs.
- Apple juice for spritzing thoughtfully used to keep the ribs moist and impart a subtle hint of fruity sweetness during the cooking process, ensuring tender and flavorful results.
- 2 ounces of Tiger sauce skillfully incorporated to provide a tangy and spicy kick to the ribs, adding a zesty and flavorful element that elevates the taste profile of the dish.
- 1 cup of clarified butter or ghee thoughtfully selected for its rich and nutty flavor, adding a luxurious and velvety texture to the ribs as they cook, resulting in a melt-in-your-mouth experience.
- 24 ounces of wildflower honey or agave nectar carefully chosen for their natural sweetness and floral undertones, enhancing the glaze on the ribs with a luscious and sticky texture that adds depth to the overall taste.
Instructions
- Rinse off the racks of ribs and ensuring they are dry with paper towels. Generously coat both sides of the ribs in a pork rub, paying attention to all crevices and details.
- Let them rest for an hour or two at room temperature, giving the rub time to sink into the meat’s surface.
- Preheat the smoker to 225°F and melt some clarified butter or ghee in a bowl. Brush the ribs on both sides with this melted butter and place them in the grill for 3-4 hours, flipping once halfway through cooking time.
- Use a small bowl to mix together brown sugar, honey or agave nectar, and Tiger sauce. Generously brush this mixture over both sides of the ribs, then wrap them in aluminium foil.
- Continue to cook for another hour or two until they are tender and have an internal temperature of 180°F. Periodically spritz the ribs with apple juice to keep them moist during this time.
- Once fully cooked, brush the ribs with your favourite BBQ sauce and serve up!
Notes
Nutrition Information
What to serve with Johnny Trigg’s Rib?
Johnny Trigg’s Rib pairs perfectly with a variety of side dishes. Here are some of our favorite suggestions:
-Grilled corn on the cob
-Roasted potatoes
-Coleslaw
-BBQ Baked Beans
-Mac and cheese
-Pickle spears
-Cornbread muffins
-Grilled vegetables (asparagus, zucchini, squash)
-Fruit salad
-Sweet potato fries
How to store leftover Johnny Trigg’s Rib?
Leftover Johnny Trigg’s Rib can be stored in the refrigerator for up to 4 days. To reheat, simply place the ribs on a baking sheet and heat in a 350°F oven for 15-20 minutes, or until warmed through. They can also be reheated in the microwave.
You can also freeze the ribs for up to 3 months. To do this, place the cooked ribs in a freezer bag and store them in the freezer. When ready to use, thaw overnight in the refrigerator before reheating as directed above.
Can pregnant women eat this?
Yes, pregnant women can eat Johnny Trigg’s Rib. As long as the pork is cooked to an internal temperature of 180°F, it is safe to eat for pregnant women and everyone else.
However, we recommend that pregnant women consult with their doctors before eating any type of food.
FAQs
What type of ribs should I use for this?
We recommend using spare ribs for this, as they are the perfect cut of pork for smoking and will give you the most tender and flavorful ribs.
What is Tiger sauce?
Tiger sauce is a spicy and sweet condiment that is perfect for finishing off the ribs. It typically contains chili peppers, garlic, onion, vinegar, Worcestershire sauce, lemon juice, and other seasonings.
What is clarified butter?
Clarified butter is butter that has been heated slowly until all of the water and milk solids have been removed, leaving behind only pure butterfat. Ghee is a type of clarified butter that has been cooked even longer, giving it a nutty flavor and making it shelf-stable for months. Both clarified butter and ghee can be used to keep the ribs moist while cooking, giving them a delicious flavor.
Can I use other BBQ sauces?
Yes, you can definitely use any type of BBQ sauce you like for this recipe. We recommend using a sweeter style sauce, such as a honey or brown sugar BBQ sauce, to balance out the spices in the rub.
Wrapping Up
Ultimately, Johnny Trigg’s Rib is an incredibly flavorful and delicious way to enjoy pork ribs. The smoky flavor and tenderness of the pork paired with the sweet glaze take this dish to a whole new level.
I hope you’ll give it a try and enjoy it as much as we do! The next time you’re looking for a flavorful, yet easy-to-make dish that’s sure to please, give Johnny Trigg’s Rib a try.
Please share this article with your friends and family if it has been useful to you. Thanks for reading!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
