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I was wondering on everyones thoughts on something that I have been reading. That is useing margarine on ribs?

I assume that most cooks do this as a way to lock in juices? Or is this for taste?

Is this for air movement types of smokers?

Thanks for anyones and everyones thoughts!
 
Posts: 2929 | Location: freeman,missouri | Registered: December 18, 2009Reply With QuoteReport This Post
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Wink
 
Posts: 112 | Registered: December 10, 2009Reply With QuoteReport This Post
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I don't think most cooks use margarine or butter. This method of foiling ribs with Parkay, honey, add top secret ingredient here{ } is in vogue with some competition teams. I've tried it and really don't think it adds much unless your holding ribs in a Cambro for any lenght of time.
 
Posts: 2475 | Location: Woodstock, VT | Registered: November 14, 2008Reply With QuoteReport This Post
Livin' the BBQ Dream
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You're reading about the "johnny trigg" pitmaster ribs. It's been all the talk.

The ONLY reason it's on there is to help melt the brown sugar.

It's like cooking with wine, don't use anything you don't normally use. Butter is better than margarine but it will burn if not watched closely

come on, fess up, what 'cha been reading. You reading other forums?
 
Posts: 14444 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post

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Thanks!, my thirst for knowledge is growing...but you see where I come for the truth,don't ya'?

I know rule #10!!!
 
Posts: 2929 | Location: freeman,missouri | Registered: December 18, 2009Reply With QuoteReport This Post
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I attended the Rod Gray/Johhny Trigg class over a year ago and Trigg showed his rib recipe. This was before all the hoopla brought on by the BBQ Pitmaster show. Anyway, we did our very first competition 2 weeks ago and placed 3rd in ribs. I'm sticking with it!


Pork Patrol BBQ
FEC100(X2)
SM055
BGE- Large X2
 
Posts: 461 | Location: Omaha, NE | Registered: November 07, 2007Reply With QuoteReport This Post
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One of our forum members edged out Johnny's ribs yesterday in Itasca, TX. They cooked side by side and I'm told Johnny's a heck of a nice guy and a true gentlemen.
 
Posts: 2475 | Location: Woodstock, VT | Registered: November 14, 2008Reply With QuoteReport This Post
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John is quite a showman,and it is amazing some of the type bottles that cooks like to leave setting around on their tables. Wink

There are a lot of things that can be learned from John,and Trish Trigg.A lot is not recipes.

Like Trucky says,most consistent cooks have a technique of many parts.

They have cooked as many as 48 weekends a year,but slacked off a little.

Taking one piece out of "context",may throw off another technique,as Smokin' says.

Without getting into who beat who,on a given weekend,there are forum members that consistently have placed ahead of John and Trish.

The one place you don't beat them is with Trish's pecan pie. Big Grin


Good Q 2 Ya,Tom.
 
Posts: 9928 | Location: Satellite BeachFL,USA | Registered: March 02, 2001Reply With QuoteReport This Post
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I have seen butter used on ribs when cooking with dryer types of smokers like stick burners, some do not use butter when cooking with cookers that offer more moisture when cooking. It's just what works for you, what your cooking on and how you think it helps of hurts the final product of the food.
 
Posts: 112 | Registered: December 10, 2009Reply With QuoteReport This Post
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Yep,just a piece of some puzzles.

Now,and even better question,do they change bottle colors-when they change categories?


Good Q 2 Ya,Tom.
 
Posts: 9928 | Location: Satellite BeachFL,USA | Registered: March 02, 2001Reply With QuoteReport This Post

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Trucky,

I'm diffently not asking for a comp recipe, but only opinion on what you would describe the taste?


I've read some say to sweet, how far off is that?
 
Posts: 2929 | Location: freeman,missouri | Registered: December 18, 2009Reply With QuoteReport This Post
Livin' the BBQ Dream
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I'm not Turcky, but I know the ribs well.

They are sweet, really depends on how much of the BS and H you add.

The method is that you add brown sugar and honey to your ribs. The margarine is there to melt the brown sugar.

Sweet, sweet, sweet.
 
Posts: 14444 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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Judges claim they hate sauce,and they hate sweet,and Texans never use sugar.

Smokin' and several of us have cooked with all these folks,helped them in their classes,cooked against them,eat socially with them.

Now,next hurricane season,you folks come on down here and buy some building lots. Big Grin

Ain't no one eats comp foods at home-chili,or bbq!


Good Q 2 Ya,Tom.
 
Posts: 9928 | Location: Satellite BeachFL,USA | Registered: March 02, 2001Reply With QuoteReport This Post
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As Smokin says its a sweet rib.


Pork Patrol BBQ
FEC100(X2)
SM055
BGE- Large X2
 
Posts: 461 | Location: Omaha, NE | Registered: November 07, 2007Reply With QuoteReport This Post
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Follow the earlier parts of the thread,where John and Trish Trigg have a standing app't to hang out with Ribdog and drbbq to eat mostly untrimmed spares by Ribdog,with very bare seasoning,chunks of smoked sausage,their beans,and our co-cook Barbara's Orange Brownies.

Set up next to Myron Mixon,where he sits to eat the backyard cooking,and Fast Eddy to help us entertain.Tuffy stone hangs out in back,being the most quiet/polite of all of us.

All these cooks are great "backyard" cooks first,and then pick up the" tricks of the carnival to go to town on Saturday night to trick the "rubes".


Good Q 2 Ya,Tom.
 
Posts: 9928 | Location: Satellite BeachFL,USA | Registered: March 02, 2001Reply With QuoteReport This Post
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