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.
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