Trigg Rib Shigg from "BBQ Pitmasters"

You know, I was wondering the same thing. I saw this post awhile back, then noticed the pics were "x"'d out. So no, it's not just you, smokenbrew.

Sorry about the pics, folks. I'm having some trouble with my hosting site. Hopefully, it will be resolved soon.

man, cant believe the pics are dead .

Sorry about the pics, guys. But, check online at TLC. Everything I posted about Johnny Trigg's ribs was information that he made available to the public with his full consent.

He has also said publicly that he uses Williams Rib Tickler rub along with the onion powder and black pepper that he puts on his ribs. I picked up some Williams rub and it is a pretty basic recipe with sugar, salt, paprika, garlic, and black and red pepper. It's pretty tasty but it's very basic. I like it.

Trigg basically uses a modified 3-2-1 method for his ribs. My best advice is to experiment with the "2" part of the equation. I think the 2 hours in foil is too long, but you may find it to be just right.

The bottom line is, cook ribs the way you like them. That's the best BBQ ribs going. Trigg cooks to please judges which means he is aiming at sweet and slightly spicey. Use the seasonings that you like and you will have some great ribs.

BTW - I tried butter instead of Parkay and the ribs turned out fine, So, again, it's a personal preference thing. That's the key.

The results are important, not the process.

Luckily I remember what most of the pics looked like from last time I tried it . I did a 2-1.5-1 babyback on the CG this weekend and they turned out great. I also use butter instead of margarine.

Remember butter will burn at a lower temperature then margarine. Some folks have had problems using butter with the Trigg method.