Johnny Trigg is an American celebrity chef and competitor on the competitive barbecue circuit. He is a two time Grand Champion of the Jack Daniels World Championship Invitational, and has appeared on TLC reality television show BBQ Pitmasters. He also has a method for cooking ribs that he has now made public and here it is. Rub and BBQ sauce are still his secret so you will have to use what works for you.
2 Racks of Pork Spareribs
1 bottle Squeeze Parkay
BBQ Sauce - What ever you like
Rinse ribs thoroughly. Remove the membrane from the back of the ribs. I use a Paper towel to grip the membrane for removal.
I put a light coat of Garlic powder on the ribs and then apply a generous amounts of Killer Hog Rub. If you have the time let the rub sit on the ribs for at least two hours.
Preheat smoker to 225-230 degrees. Smoke ribs for 3 hours. Mist ribs with apple juice hourly. After 3 hours, remove ribs from the smoker.
Lay down some foil. Squeeze on about 3 to 4 Tbsp of Parkay. Use Parkay and not butter as Parkay will not burn like butter will. Sprinkle a generous amount of brown sugar over the Parkay. Squeeze on the Agava Nectar or Honey back and forth until ribs are covered evenly. Now pour on about 1 oz of Tiger sauce.
Make sure that you mix all the ingredients together with your fingers so that is like a thick sauce and cover the top and back of the ribs. Once this is done wrap the foil tightly around the rack of ribs. Place the foiled ribs back on your smoker and cook for 2 more hours.
After 2 hours, remove the foil from the ribs and place them back in the smoker. I like to mop on my favorite sauce at this point. Mop them front and back. Cook ribs for another 30 minutes to 1 hour until done. A good indicator for doneness is if the meat starts to tear when you bend the rack of ribs slightly as you pick them up.