This weekend I did two slabs 3-2-1 on the Copperhead vertical. One was KC style (didn't really do much with it but added celery salt and Hickory Bacon rub then glazed it last 30 min with KC style sauce. A new one from Heinz).
It is the smaller rack, the one on the top. The bigger rack (lower) was Johnny Trigg style ribs.
The family loved those and said they were the best I had ever made. Keep in mind we have never had Trigg ribs so I have no idea what his ribs taste like but I did a search for a recipe and tried them out.
I used Byron's Butt Rub and garlic salt using mustard as a binder. After 3 hours I used squirt Parkay on the foil, brown sugar, agave (honey works too) and Tiger sauce. Laid the ribs meat side down on my mixture then repeated on bone side.
After 2 more hours I drained the juice from the foil and put in a cup. Basted them last 15 min and finally let rest for 15 min.
Pictured are the two racks together then separate. The glazed ribs meat side up are KC style (it's a sauce made by Mike & Joe Pearce who have been on BBQ pit masters, I did not know it was their sauce until after I bought it. If you like tangy sauce it is very good). Then the ribs bone side up are the Trigg style ribs. Would like to try his sometime but doubt I ever will.
Oh and Johnny normally doesn't do babybacks he does spareribs but I like babybacks so that's what I did.