Parkay-ed & Maple Sugar Spares

[Bob Correll]

I've seen the squeeze Parkay/brown-sugar/foiled ribs on TV bbq shows, and a couple of cooks on this site.
Decided to try it myself...........sort of.

Loaded the bullet with a layer of Kbb, hickory and pecan chunks, then a layer of lump, topped with a half chimney of fully lit Kbb.

Slab of spares and tips rubbed with Tasty Licks.

Locked in the hood temp at 230 for 5 hrs.
Spread some Parkay on, then maple sugar, and let it run another hour.
I did not foil them.
Forgot to take a pic when they came off the bullet.

Didn't sauce them, but did put a little spicy chipotle sauce on a tip.

My wife, son, and I agreed, possibly the best ribs I've ever made.
Was it the Parkay, or the maple sugar, or ??
I don't know, but they were bite off the bone tender, juicy, and flavorful.
My new method for sure.

Let the anti-margarine folks speak now, or forever hold their stick of butter.

Happy New Year everyone!

 

[Jim McKelvey]

Those ribs look pretty darn fantastic Bob! Will try something similar next time i do ribs. Happy New Year!

 

[Tony R]

The color on the ribs look perfect Bob.

Happy New Year.

 

[RogerS]

Perfect plate Bob!

 

[Gregory R]

Mighty good looking ribs, Bob!! I'll have to try the no-foil method if the results look this good!!!

 

[Tim McCann]

Man those do look good Bob!

 

[Jim Lampe]

Bob, I gotta say: Those ribs look OUTSTANDING! and I believe the folks in the peanut gallery that they were "...possibly the best ribs (you)'ve ever made."

but i'll hold my butter

 

[Rich Dahl]

Outstanding looking ribs Bob. I've been doing mine foiled with brown sugar, AJ and butter, but have wanted to try unfoiled, now I have a recipe to try that I know is great. Wonder why the Parkey makes it so different then butter?

 

[Mike Coffman]

Fantastic looking ribs and photos Bob!

 

[Bill Schultz]

They do look gorgeous Bob, great looking plate. I'm still on the fence on which I like better, foiled or not. My next ribs I am going to use the Parkay like you, never tried it.

 

[Paul Kastner]

My wife, son, and I agreed, possibly the best ribs I've ever made

Strong statement. Must have been out of this world.

 

[NeilH]

Parkay fan here too, screw the critics.
Very nice cook Bob. Happy New Year to YOU, as well.

 

[Gene Brownson]

I have gots ta gets me a new camera. Don't get me wrong love the cook, looks great and love the new spin but MAN these pics are so dang vivid!

I almost took a bite outta my screen! good thing I didn't, I'm at work and we're so poor we can't even pay attention.

Looks great Bob!

 

[Geir Widar]

Well, BBQ Jedi knights does not have to think of normal rules for the known galaxy when it comes to margarine vs butter. This looks fantastic.

Beeing a mere mortal, I'll stick to butter, but I have never buttered ribs, either.

 

[John Solak]

those sure are some pretty ribs Bob!!! Never tried using Parkay either on ribs and to be honest it doesn't really sound very appealing to me but if you say they are great I am sure they are.

 

[Robert T]

Interesting. If your peeps say they are the best ever then you've truly got something there.

 

[Bob Bass]

Was it the Parkay, or the maple sugar, or ??

I'm kind of leaning towards it being the Pitmaster more than anything.
Great Looking Ribs.

Oh... welcome to the dark side
(time to start looking for some maple sugar out here... Thanks ! )

Wishing you and yours a Very Happy New Year !

Bob

 

[Pat Romero]

Bob-
Those Ribs look finger-lickin' good!!! Great cook & awesome pictures.

Happy New Year to you & your family!!!

 

[John Wheeler]

Impressive. Most impressive. I see you made your own light saber! Glad to see the Force is strong on the forums and bobs ribs. Got my next rib cook. Great plate!
@ Geir Widar-you've got an awesome Jedi for real!

 

[Bob H.]

Those are very pretty ribs Bob, might be interesting to do a heads up comparison of
Parkay vs. butter and see if there is any taste difference.