If you want to make Johnny Trigg Ribs all the ingredients and the recipe are here at BBQRubs.com. 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. Firstly, let the ribs rest for 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 275f for approx. 2.5 hrs. Next he uses Squeeze Parkay butter 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 (called the "Texas Crutch") 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. That makes for a total of 5 hours of smoking time at 275F. Re-glazes after he removes from smoker and slices with an electric knife.
Here's a list of ingredients:
His Rub: Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes;
Foil Wrap: Parkay Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce;
Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup
Source: Smoking Meat Forum