Does any one have Smokin Trigers rub.

[olddogsbbq]

I've found Jack's Old South's rib rub. I made and liked it. I would like to try Johnny Trigs rub. So I was wondring if anyone has been able to frigure out whats in it. Thanks

[BluDawg]

JT don't do commercial I reckon your SOL!

[Swamp Donkeyz BBQ]

I could have sworn I heard him say that he uses commercial rubs and sauce. Said he was too old to be mixing all that stuff up when someone else has already done the groundwork. I have also heard rumors that he uses William's Rib Tickler over a light dusting of garlic powder and black pepper. This is just a rumor though.

[CypertJ]

I remember watching BBQ Pitmasters, and one of the judges was giving him heck about using store bought bbq sauce

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[3 star redneck]

Johnny uses a combo of Obie Cue's sweet heat rub with a few added spices......he doesnt have any rubs of his own on the market.....I was talking to him about rubs last month at his house ....he lives close to my wood sponsor...

[olddogsbbq]

Thanks everyone. I did know from BBQ Pitmasters also that he uses mostly store bought rubs and sauces. I have never been able to catch which store bought rubs he uses, or in what order. Or what sauces he pairs with thoses rubs. Altough he has what he claims is his magic bottle. He has also stated that whats in that bottle will go to his grave. I was just hoping someone might know whats in that bottle. Sounds like this might be the closes I'll get to that bottle. Thanks again and I'll try to find rub that was stated in the last reply.

[Swamp Donkeyz BBQ]

I know he has said that the "magic bottle" is a mixture of two commercial sauces. I'd bet money that it's one part Blues Hog. Maybe the other part might be Head Country. I'm sure we will never know for sure.

[jtilk]

I know he has said that the "magic bottle" is a mixture of two commercial sauces. I'd bet money that it's one part Blues Hog. Maybe the other part might be Head Country. I'm sure we will never know for sure.

The 2 sauces in his glaze I identified the other day when I was watching it, but I will say if you watch the season in it's entirity you'll see that more goes into that glaze than the commercial sauces he refers to.... and yes, Williams Rib tickler is a season he uses on ribs as well. Best synopsis I can give you is I counted 4 rubs/ seasoonings he puts on the ribs (I would be willing to bet 2 or 3 of those are pre-mixed in the "Magic Bottle" because you never see him applying them all just grouped together), 5 ingredients that go into the foil and 5 ingredients that go into the glaze. Obviously the show doesnt show him using them all you just have to identify bottles in the background with a bottle or 2 you know he uses on ribs... and of course the exact quantities are a mystery as well, you just have to tinker with what you like. I can say I made some the other day with what I thought he did and I will say they were d@*n good.

[RWBTEX]

I dunno folks he sure spends a lot of time with that guy from Big Poppa Smokers that just won that super duper everything in 2012.

[DJ]

Word on the street is Sucklebusters.....jus sayin..
dj

[Rambo]

Don't forget the squeeze Parkay

[olddogsbbq]

yes the squeeze butter diffantanly as become a game changer for a lot of people thanks to Johnny. I have not had the chance to use it yet but, it will be included in my next run of rbs, chicken, briskcet, or heck anything. I will also be shopping for the seasonings everyone has talked about. I don't want to be a copy cat, I want want figure out how to change my rubs so I can be the all star in my area.

[Swamp Donkeyz BBQ]

That Rib Tickler is pretty good rub. I won't lie, I've tried to copy Johnny's ribs. SMH

[jtilk]

That Rib Tickler is pretty good rub. I won't lie, I've tried to copy Johnny's ribs. SMH

Yea, I've been working on that myself, the worst part is when I thought I had it figured out or pretty close, I had to wait on everything I ordered to come in.... haha I'll never know just how close I am, but I will say I've got a few spare rib trophies sitting in my garage, and the "clone" I did the other day blew what I had been doing out of the water. I had a few buddies over that compete in comp's against me come over and try the end product and give me an honest review and I didn't get any complaints.

I could be wrong but I think something a lot of ppl do when trying to clone his ribs that just doesn't pan out IMO is too much brown sugar in the foil. He says he only uses a handful and I've seen people make an entire bed of that stuff and when they open the foil it's just a brown sludge pouring off and over powering the ribs. Just my take...

[CrazyD]

whats the butter for that some poeple put on them?