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Johnny Trigg Ribs

Johnny Trigg Competition Ribs

Use this recipe to create competition-style smoked ribs.
Course Main Course
Cuisine American
Author Phen Pavelka


  • 2 whole racks of ribs. Spare ribs, St. Louis style, or baby-back ribs
  • 1/2 Cup clarified butter, ghee or squeeze margarine
  • your favorite pork dry rub
  • 12 oz wildflower honey or agave nectar
  • apple juice for spritzing
  • 1 Cup brown sugar
  • 1 oz Tiger sauce
  • your favorite bbq sauce


  • Rinse ribs under water. Remove membrane from bone side.
  • Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
  • Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
  • Smoke ribs directly on racks, meat side up, for three hours.
  • Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.
  • Lay down a sheet of aluminum foil per rib rack.
  • Spread a quarter cup of ghee - or butter/margarine of your choice - onto the foil. Sprinkle half a cup of brown sugar onto the butter, squeeze honey or agave nectar in a zig-zag pattern over the butter and brown sugar. Then pour on the Tiger sauce . Mix together with a gloved hand.
  • Place ribs meat side down into glaze mixture. Spread excess glaze onto the bone side of ribs. Be sure the rack of ribs is thoroughly and evenly covered.
  • Wrap the foil tightly around the rack of ribs, making sure there are no loose spots where steam can form. Place foiled ribs back on the smoker for 2 more hours.
  • After 2 hours, carefully remove the ribs from the foil. Place back on the smoker rack and mop all over with BBQ sauce.
  • Cook for another hour mopping once more at the half hour mark.
  • Remove from smoker and serve warm.