Chris Lilly's influence spans many facets of BBQ including competition BBQ, restaurants, cookbooks, TV personality, product spokesman and retail products. On the competition circuit there has been no pitmaster with more success at Memphis in May in the Pork category. Lilly is a three time Memphis in May Grand Champion and seven time winner of the Pork category. Other competition accolades include Grand Champion of the American Royal Invitational, Reserve Grand Champion of the Jack
Steven Raichlen is the most prolific author of BBQ themed cookbooks and one of the most prolific hosts of BBQ themed cooking shows. Steven Raichlen's influence on the backyard BBQer can't be understated as his books have been purchased by millions of readers and his shows have been watched by millions of viewers.
Tuffy Stone - the Mariano Rivera of barbecue. When you see Rivera come out of the bullpen you know there is little doubt he's going to get the job done. The same can be said for Tuffy Stone - when you see him pull up at a contest you are pretty certain that he's going to win.
Johnny Trigg. Today we continue the countdown of the Most Influential People in BBQ with the 19th Most Influential Person in BBQ. Coming in as the 19th Most Influential Person in BBQ is pitmaster of Smokin’ Triggers, Johnny Trigg.
Trigg, better known as the Godfather of BBQ, is unquestionably a living legend on the competition barbecue circuit, driving thousands of miles and cooking dozens of contests each year since 1990. Trigg’s competition team, Smokin’ Triggers, comprised of Trigg and wife Trish, hold the distinct honor of being the only team to win the Jack Daniel’s World Championship BBQ Invitational in Lynchburg, TN twice, in 2000 and 2003. Trigg is also widely known as one of the best rib cooks in the history of competition barbecue.
Want to hear from Johnny Trigg, the Godfather of BBQ? Here is Pork Barrel BBQ's interview with Mr. Trigg:
Over the past few years Trigg has become a mainstay on barbecue related television shows including his appearance as one of the original cast members of BBQ Pitmasters in 2009. Trigg returned to an updated BBQ Pitmasters format in 2012 and was crowned BBQ Pitmasters Grand Champion.
In 2010 Trigg along with well-known pitmasters Myron Mixon, Jamie Geer, & Tuffy Stone traveled to Kuwait to feed U.S. troops serving in the Middle East. This trip has recently been turned into a documentary film, The Kings of BBQ: Barbecue Kuwait, by BBQ Pitmasters producer John Markus.
Trigg’s influence in the world of barbecue was recognized and had an exclamation point added to it in 2012 when he was inducted into the National Barbecue Hall of Fame at the 2012 American Royal. If that isn’t enough to convince you of Trigg’s influence on the world of barbecue spend a few minutes observing his cook site at a barbecue contest and you’ll see Trigg’s countless admirers seeking a picture or a few minutes to chat with one of BBQ’s living legends.
Myron Mixon. Today we continue the countdown to the Most Influential Person in BBQ with the 5th most influential person in BBQ. Coming in as the 5th Most Influential Person in BBQ is pitmaster of Jack’s Old South, judge on BBQ Pitmasters and cookbook author, Myron Mixon.
Trim any loose pieces of fat or meat from the edges of the slab of rib and flip the slab over so the rib side is up. Remove the membrane from the back of the ribs by using a butter knife to pry up the edge of the membrane. Once you have an edge of the membrane pried up take a paper towel and pull the membrane off. Wipe dry with a paper towel.
Preheat your smoker to 275° with charcoal, pellets or wood (a combination of hickory, oak and cherry).
Fill a disposable aluminum pan halfway with water and place in the smoker to the side near the fire box or above the fire box on the grate below where the ribs will sit.
Place the ribs, bone side down, on the smoker away from the fire, using indirect heat to cook. Cook for 2 hours, spraying with apple juice every 30 minutes.
After 2 hours wrap the ribs in aluminum foil. Place a sheet of foil on a table and sprinkle a ¼ cup of brown sugar and 4 tablespoons of honey on the foil. Place ribs meat side down on the brown sugar and honey and sprinkle another ¼ cup of brown sugar and 4 tablespoons of honey on the bone side of the ribs. Wrap ribs tightly and return to smoker over indirect heat placing the ribs meat side down. Cook for 1 ½ hours wrapped.
Unwrap the ribs and brushPork Barrel BBQ Sauceon the ribs and return to the smoker and cook for an additional 30 minutes.