I have been seeing this combination all over the place and was thinking of giving it a try. So if using the 3-2-1 method for spares you would add the mixture to the foil. If you then sauced the ribs afterward would you defeat the purpose of adding that stuff to the foil in the first place? I was planning on rubbing and smoking for 3 hours, foiling with the mixure and cooking for 2 hours, then saucing and cooking for the final 1 hour. Does this mixture do anything that adding some fruit juice to the foil wouldn't?
Brown sugar, honey, parkay ribs
- Thread starter Gerry D.
- Start date
Bill Comerford
TVWBB Pro
Seems to me like a goowie, sticky mess. But, what do I know? The more I know, the less I understand- Don Henley
K Kruger
TVWBB 1-Star Olympian
First, just because you see a Parkay bottle it doesn't mean that's what's in it. (Comp people are known for using bottles filled with things other than what their labels state in an effort to keep their approach secret.)
Second, perhaps it's just me but I cannot imagine anything much more revolting than than a margarine-flavored rib - though a meat-candy/margarine profile might be worse. However, were I going this route I'd make a glaze out of the ingredients (but would use unsalted butter). I'm with Bill: I'm seeing a gooey mess if used in the foil. This would have to be ameliorated post foiling. Why not just glaze?
Second, perhaps it's just me but I cannot imagine anything much more revolting than than a margarine-flavored rib - though a meat-candy/margarine profile might be worse. However, were I going this route I'd make a glaze out of the ingredients (but would use unsalted butter). I'm with Bill: I'm seeing a gooey mess if used in the foil. This would have to be ameliorated post foiling. Why not just glaze?
Yeah I have seen a lot of people doing it. I didn't really see the merit in it either, I was just wondering how they turn out if done this way. I see your point though about using different bottles to mask what you are really doing. I'll just go with fruit juice in the foil if foiling at all. Thanks again.
I'd like to know if anyone cooks ribs this way to serve at home.
Eating a bite of 6 ribs for judging, is a lot different than gnawing on a half-rack for supper. I've heard some good teams say they target standing out from the crowd with a bite or two, and that this is not how they cook at home.
Eating a bite of 6 ribs for judging, is a lot different than gnawing on a half-rack for supper. I've heard some good teams say they target standing out from the crowd with a bite or two, and that this is not how they cook at home.
j biesinger
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> First, just because you see a Parkay bottle it doesn't mean that's what's in it. (Comp people are known for using bottles filled with things other than what their labels state in an effort to keep their approach secret.)
</div></BLOCKQUOTE>
I know you warned me of this red herring in the past, but I have to break the news to you Kevin that comp teams are indeed lathering their foils with parkay. The team that I watched do it even told me he was instructed to do so during a bbq class that he attended.
We swapped ribs after turn-in and I can't say the foil additions did much to the rib, but then again I was a bit distracted by his flavor profile that was heavy on the cinnamon.
I keep my foil dry and luckily, for my sanity's sake, my ribs placed higher than his.
I thought you might get a confit effect from adding a fat to the foil so I tried something along the parkay line but what I thought to be a more appropiated flavor: bacon fat and roasted lard. It wasn't significantly different from my control ribs that were foiled dry in either taste or texture.
My conclusion is to skip the parkay and focus on your cooking technique and you rub/sauce profiles. In my experience, magic bullets are really more like ways to keep an entry consistent and give you a chance to money when things arent perfect. For home, work on being perfect.
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I know you warned me of this red herring in the past, but I have to break the news to you Kevin that comp teams are indeed lathering their foils with parkay. The team that I watched do it even told me he was instructed to do so during a bbq class that he attended.
We swapped ribs after turn-in and I can't say the foil additions did much to the rib, but then again I was a bit distracted by his flavor profile that was heavy on the cinnamon.
I keep my foil dry and luckily, for my sanity's sake, my ribs placed higher than his.
I thought you might get a confit effect from adding a fat to the foil so I tried something along the parkay line but what I thought to be a more appropiated flavor: bacon fat and roasted lard. It wasn't significantly different from my control ribs that were foiled dry in either taste or texture.
My conclusion is to skip the parkay and focus on your cooking technique and you rub/sauce profiles. In my experience, magic bullets are really more like ways to keep an entry consistent and give you a chance to money when things arent perfect. For home, work on being perfect.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">but I have to break the news to you Kevin that comp teams are indeed lathering their foils with parkay. </div></BLOCKQUOTE>
Not saying they're not, just that one can't be certain. I had a rib or two at the last comp I went to that was obviously laced with Parkay - and copious MSG. If this is what competitors want - and judges approve - I'm glad I don't have to eat them.
Not saying they're not, just that one can't be certain. I had a rib or two at the last comp I went to that was obviously laced with Parkay - and copious MSG. If this is what competitors want - and judges approve - I'm glad I don't have to eat them.
hi guys. I think what you are refering to are Trigg style ribs and I actually tried it this past weekend on my first spares.Normally I do the BRITU recepie because when I cook it's usually for a group and once they tried those thats all they want anymore.They no longer will order ribs from a resturant.
Now to what I was intending on posting about,The trigg style to me were actually very tasty and to the wife also,a little sticky but overall i liked them.nice change up.
Now to what I was intending on posting about,The trigg style to me were actually very tasty and to the wife also,a little sticky but overall i liked them.nice change up.