Johnny Trigg Rib Recipe for Competition Slabs


Johnny Trigg Rib Recipe

The Johnny Trigg Rib Recipe is legendary in BBQ. Here’s a version of the Johnny Trigg Rib Recipe posted by that I’ve tried and seems pretty close to the original Johnny Trigg Rib Recipe.

You’ll also find two instructional videos on Trigg’s method and also a breakdown of his 3-2-1 method of cooking ribs.

Good luck and have fun trying it out!

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Johnny Trigg Rib Recipe



Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes


Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce;

Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup

Source: Smoking Meat Forum

Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let’s rest 45 minutes before putting on the smoker. I’ve read he sprays/spritzes with apple juice hourly but I’ve never seen him do it. He smokes them meat side up with pecan and cherry at a temp of 275* for approx. 2.5 hrs. Uses Squeeze Parkay Margarine in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2″ wide stripe of Tiger Sauce, then places the ribs meat side down on the wrap mixture and repeats the process on the bone side and adds 1/4 cup apple juice, closes the foil up tightly, wraps with another layer of foil and returns to the smoker for another 1.5 hrs or so. He unwraps and glazes them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. Re-glazes after he removes from smoker and slices with an electric knife.


Johnny Trigg Bio named Trigg one of the 25 Most Influential People in BBQ. In their induction post they shared:

Trigg, better known as the Godfather of BBQ, is unquestionably a living legend on the competition barbecue circuit, driving thousands of miles and cooking dozens of contests each year since 1990. Trigg’s competition team, Smokin’ Triggers, comprised of Trigg and wife Trish, hold the distinct honor of being the only team to win the Jack Daniel’s World Championship BBQ Invitational in Lynchburg, TN twice, in 2000 and 2003. Trigg is also widely known as one of the best rib cooks in the history of competition barbecue.

Over the past few years Trigg has become a mainstay on barbecue related television shows including his appearance as one of the original cast members of BBQ Pitmasters in 2009. Trigg returned to an updated BBQ Pitmasters format in 2012 and was crowned BBQ Pitmasters Grand Champion.

In 2010 Trigg along with well-known pitmasters Myron Mixon, Jamie Geer, & Tuffy Stone traveled to Kuwait to feed U.S. troops serving in the Middle East. This trip has recently been turned into a documentary film, The Kings of BBQ: Barbecue Kuwait, by BBQ Pitmasters producer John Markus.

Trigg’s influence in the world of barbecue was recognized and had an exclamation point added to it in 2012 when he was inducted into the National Barbecue Hall of Fame at the 2012 American Royal. If that isn’t enough to convince you of Trigg’s influence on the world of barbecue spend a few minutes observing his cook site at a barbecue contest and you’ll see Trigg’s countless admirers seeking a picture or a few minutes to chat with one of BBQ’s living legends.

Author: Staff

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