After watching BBQ Pitmasters last season and the latest show with Johnny Trigg, I figured I'd like to try his technique on ribs. Afterall, he has had great success with competition ribs. So, I got online and looked up his technique (which is secret but some think they have figured it out).
I saw several threads about his style, and the comments by this fellow pretty much covers what a number of folks stated:
"As for the liquid that Johnny put in the bottom of the ribs (when he foils), my guess is apple juice. This helps to steam and tenderize and flavor the ribs. Now, as for that margarine/honey/brown sugar frosting on the ribs, beware that this will almost literally turn 'em into candy. That's great if you're only gonna eat a bite or two as you get the "Wow" factor that BBQ judges are looking for, but not so great IMO for a backyard BBQ wherein you'll be eating several bones. Rather, I just apply more of the BBQ rub at this stage if I choose to foil along with some apple cider. Most of the time, I skip foiling altogether and just mist with a apple cider/whiskey mix every hour or so. To each their own though... some people like candy. Any kids there would probably love the rib candy."
Never thought about the "wow" factor for the judges. Any thoughts about his ribs being too sweet for a full dinner. I believe some on this forum know Mr. Trigg. Have you ever had his comp ribs for a meal?