Go Back
+ servings
Johnny Trigg Ribs Recipe
Print Recipe
3.34 from 3 votes

Johnny Trigg Ribs Recipe

We are going to teach you how to prepare pecan & cherry smoked pork spareribs, Johnny Trigg style. Whether you are new to smoking meat or a seasoned pro, these are the tenderest, tangiest and most delicious spareribs you will ever taste.

Prep Time2 hrs
Cook Time5 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Barbecue Ribs
Servings: 4
Calories: 351kcal

Ingredients

  • Two racks of fresh pork spareribs (five to six pounds)

  • 1/4 to 1/2 cup brown sugar (firmly packed)


  • One cup of your favorite dry rub

  • 1/4 to 1/2 cup softened butter or squeezable margarine

  • 1/4 to 1/2 cup of honey

  • Three ounces of Tiger Sauce ( 3/4 of a five-ounce bottle)

  • Your favorite barbeque sauce ( one and 1/2 cups)

  • Apple juice

  • Garlic powder

  • Salt

  • Sugar

  • Paprika

  • Onion flakes

  • Red pepper

  • Black pepper

  • Corn syrup

  • Molasses

  • Tomato sauce

  • One teaspoon hot-pepper sauce (Use according to your taste)

  • Pecans

  • Cherries

Instructions

  • Begin by thoroughly washing your ribs. 

  • Trim off the excess fat from the back and front of your ribs.

  • Use your dry rub to sprinkle the side of your ribs with the meat.

  • Sprinkle with garlic powder and let sit at room temperature for approximately 45 minutes.

  • Johnny Trigg recommends against using briquettes because they contain fillers.

  • We recommend using wood logs, chunks or chips instead.

  • Do not soak your wood or you will end up with too much smoke flavor. 

  • Preheat your smoker to 250 degrees.

  • You need to maintain the temperature between 225 and 275 degrees.

  • You will smoke your ribs for three hours.

  • Mist your ribs with apple juice every hour.

  • After three hours, take your ribs off the smoker.

  • We recommend using heavy-duty aluminum foil due to the weight of the ribs.

  • Spread your margarine over the foil covering an area the same size as your rib rack. 

  • Place your cherries and pecans on top of the butter.

  • Sprinkle with hot-pepper sauce and a handful of brown sugar over the margarine.

  • Now add strips of Tiger sauce and honey. 

  • Make sure your strips cover everything evenly.

  • Sprinkle with salt, black pepper, paprika, onion flakes and red pepper to your taste.

  • Use your fingers to stir up your ingredients a little.

  • Place your rack with the meat side down on top of the aluminum foil mixture and add 1/4 cup of apple juice.

  • Wrap the foil around your rack, making certain the foil is well sealed and tightly closed.

  • Repeat the same step for your second rack of pork ribs.

  • Once you have sealed the foil, place your ribs back onto your smoker for another two hours.

  • After two hours, remove your ribs from the smoker.

  • Take off the aluminum foil carefully because it is extremely hot. 

  • This is a great time to use your favorite barbeque sauce on both the front and back of the ribs.

  • Wait two hours, then remove your ribs from the smoker. 

  • Carefully remove the aluminum foil.

  • Place your ribs back on your smoker naked for one more hour.

  • For a more complete meal, grab a pie tin.

  • Fill the tin with beans and add some of your favorite barbeque sauce.

  • Now place the tin in your smoker.

  • You will need to stir your beans about every fifteen minutes.

  • Do not make the mistake of overcooking your ribs.

  • We recommend using a temperature gauge so you will be certain when they are done.

  • After approximately one hour, your masterpiece should be cooked all the way through.

  • In addition to the gauge, a good way to know your racks are done is when you lift the ribs a little pick them up and the meat begins to tear.

  • Remove your meat from the smoker and use more barbeque sauce immediately.

  • Cut between the bones so you will have individual ribs. 

  • Place your ribs onto a platter and serve with your beans. You should be able to feed three to four people.

Nutrition

Serving: 100g | Calories: 351kcal