Johnny Triggs Ribs

I think it was the first season of BBQ Pitmasters when Trigg took that young gun under his belt to teach him. I remember him saying that bottled sauce has been perfected and that he uses a mixture of these on his ribs. Of course he did not say what that mixture was.
 
I know Trigg's recipe and I know Tuffy's recipe and I can tell you that there is more of Trigg in his recipe and Tuffy in his recipe than can be reproduced. You can get close, but you won't nail it no matter how much honey, brown sugar, Parkay, or Tiger sauce you use.

picture.php
 
Absolutely cool all the way around. I use Tiger Sauce occasionally in my foiled ribs, depends on the comp, or on the guests I'm having over at the house.
 
Boshizzle said:
I know Trigg's recipe and I know Tuffy's recipe and I can tell you that there is more of Trigg in his recipe and Tuffy in his recipe than can be reproduced. You can get close, but you won't nail it no matter how much honey, brown sugar, Parkay, or Tiger sauce you use.
Click to expand...
True mark of a champion. He can give away all of his secrets, and people will pay BIG money to get them, but they still won't be the same.

I'd like to think the same of myself, but I haven't given away any recipes yet. Maybe when I start winning. :becky:
 
That is a great story - any show I have ever watched with Johnny Trigg in it he seemed like a stand-up fella. I read a few threads talking about Trigg's rib recipie and all of them featured the Tiger Sauce. Being a fan of the sauce myself I have tried the Trigg method twice and been very satisfied each time.
 
I know Triggs recipe and have cooked them a thousand times if I've cooked them once. I've nailed them exactly once. I've won a few bucks and trophies with being close though! The time I nailed em I got 1st of 62 with nobody close in points.
 
Very cool story.

i'm doing ribs for Valentine's Day for my sweet patootie, our daughter & my MIL. Think i'll try Johnny's rib recipe.
 
John Bowen said:
Last year I went to visit some friends who were cooking at a comp and Johnny Trigg there was cooking as well.
Click to expand...

Were your friends from Swina? I was at that comp, and you can see my vehicle on the Pitmasters episode. The funny thing about it was that when he was cutting his ribs for turn-in, there was a crowd of ppl around his EZ-Up, I'd guess 45 or more, and he was just going along. On my way back from turning in my ribs, while he was still cutting, I jawed with him briefly about it being a free class. I saw him again at a different comp and asked Trish why they didn't bring sidewalls to keep out the crowds, and she said they took up too much space. To be fair, I learned at my next comp that even sidewalls don't keep out persistent annoyances:(

dmp
 
I have been to the class and Tiger sauce is a part of the process and is available at Big Poppa Smokers a brethren member as are most of the components used in the Trigg recipe. Honestly if I didn't see how Johnny did it a recipe would not have helped.
 
He may not remember your name, but he remembers you. Trust me.

John Bowen said:
Last year I went to visit some friends who were cooking at a comp and Johnny Trigg there was cooking as well. He was set up next to Rod Gray of Pellet Envy. Johnny Trigg was by himself and I went up to talk with him. He had just put his ribs on to cook. I can’t remember the time but it was early morning. We talked for about an hour and I was surprised he spoke with me for so long and nobody else came up. I said my good byes and headed to see my friends.

About two hours later I walked by his smoker and he called me over and asked me to give him a hand. We cleaned up his area and got ready to wrap his ribs. He pulled the ribs out and foiled them – he used brown sugar, honey and parkay – no liquid. I asked why and he said that “there will be enough liquid in there”. We put the ribs back on and sat back down. He kept talking to me so I just stayed – he pulled out water and gave me one. Now people kept coming up and I felt that I was in the way so I tried to leave – he kept calling me back. I was more than happy to stay. He later told me that he wanted me to carry his boxes in for turn in. As he placed his ribs in the turn in box he moved six aside. I told him those ribs look so good he should put a seventh in for the Table Captain. He said he did not give a damn about the table captain but he would put an extra one in anyway. When I turned the ribs in and came back he gave me 2 bones.

After the turn ins I told him I had to get back to my friends and he took a picture with me and helped him clean up. The funny part was when I got back to my buddies they wanted to know where I was and when I told they I was helping Johnny Trigg they thought I was BS them. At the awards call Johnny Trigg came by and slapped me on the back and said “thanks for your help today” and my buddie’s jaw dropped.

Two months later I saw him at Memphis in May cooking with a group – he waved at me but I don’t think he remembered me.

My brush with fame!
Click to expand...
 
Were your friends from Swina? I was at that comp, and you can see my vehicle on the Pitmasters episode. The funny thing about it was that when he was cutting his ribs for turn-in, there was a crowd of ppl around his EZ-Up, I'd guess 45 or more, and he was just going along. On my way back from turning in my ribs, while he was still cutting, I jawed with him briefly about it being a free class. I saw him again at a different comp and asked Trish why they didn't bring sidewalls to keep out the crowds, and she said they took up too much space. To be fair, I learned at my next comp that even sidewalls don't keep out persistent annoyances:(
Click to expand...
When he was cutting his ribs I was the one holding the cord of his electric knife out of the way – wearing a light blue shirt and a ball cap. I have seen Johnny Trigg hire a security guard at some comps – he did at Jack Dainels this past year.

I know some of the guys from Swina but they are more of a Memphis team and they are a large group – a couple from Tupelo cook with them.

Are you coming back to Tupelo this year???? It is going to be big and we are cooking in it.
 
Swina, some of them being from Tupelo, had a LOT of friends visit them last year. We were setup next to them and had the pleasure of hearing their party into the wee hours:) Really nice bunch of guys, and I was really happy for their finish at MIM. It was a good contest, and a great way to see a lot of friends that I hadn't seen since Cumming. I will not be cooking Tupelo this year.

dmp
 
Were you the husband / wife team in the brand new white pop ups? What was your team name?
 
Not sure who the husband/wife team was, but not us. We were The Q-Team and were right next to PRoS, on the Trigg/Gray/McFrankenboo/Quau side. They wanted all those big names right next to filming, and close enough to help cook for the VIP party friday night.

Something I just remembered about that comp: I forgot to bring something, so I started to walk down Main St, looking for a store. A mile later I found Kroger, and another team called me to get some beer. I have a hard time refusing friends, so I carried a 24 pack of swill back to the comp. fun:)

dmp
 
Okay - you were next Romie's a local resturant - they were the ones who partied hard all night. I am sure Swina gave them a run for their money though.

You did walk a good bit - Palmer's store was to the east on Main about half the distance. Sorry you want be there this year.
 
You must log in or register to reply here.

Similar threads

D
What to do with beef rib (lifter, wedge, blade) muscle
Replies
2
Views
368
Jordan5
J
P
Looking for name of BBQ website from early 2000s
Replies
13
Views
743
ronbrad62
ronbrad62
Headgear
Paint type for stick burner repair
2
Replies
30
Views
2K
Headgear
Headgear
B
Goldees BBQ Sauce & Rubs
Replies
2
Views
1K
jzadski
J
TheHojo
Rodney Scott BBQ
Replies
8
Views
1K
ronbrad62
ronbrad62
Back
Top