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DeepElemCue
06-04-2013, 05:38 PM
So I have seen plenty of folks using margarine or butter when they are wrapping their ribs after the smoke. I am tempted to give it a shot but I am a little nervous that it may form some kind of crust on them. Do you all do this?

Red Valley BBQ
06-04-2013, 05:57 PM
I have not had any crust form on my ribs when using butter when wrapping, but I cook at lower temps. Not sure what the hot and fast method would do.

I'm assuming you want to do this in competition since you posted under the competition forum. If that's the case, be sure to practice with this method first.

DeepElemCue
06-04-2013, 06:01 PM
Yeah I was considering using it this weekend in a small event. I don't do high heat on my ribs ever, but I was thinking of giving the butter a shot. Maybe I'll do some experiments in my backyard lab first before I try it in a comp.

sdbbq1234
06-04-2013, 06:02 PM
I end of with a crust on ribs with or without margarine/butter, but then my scores reflect that. I have a terrible habit of cooking too long. I have tasted other teams ribs that were cooked "correctly" with margarine and they were great.

So, no, I don't think is has an impact on the ribs being crusty.

wallace

Hawg Father of Seoul
06-04-2013, 06:18 PM
You can cook them well with and without butter. I personally prefer them without.

DeepElemCue
06-04-2013, 06:41 PM
I have just been throwing a bit of apple juice in when I foil, but I see all these guys on the circuit putting all sorts of other things in the foil. Jellies, bacon fat, butter, peanut butter, italian dressing etc. Figured I was doing something wrong.

Butt Rubb'n BBQ
06-04-2013, 07:25 PM
In my opinion butter has no place on ribs but hundred of teams do it so what the phark do I know. I'm a traditionalist when it comes to the Q

DeepElemCue
06-04-2013, 07:37 PM
Yeah butter just doesn't seem like it goes, but I get the whole mouth feel thing. I like the idea of bacon grease but then again I cover my cereal in that so.....

Mark Warren
06-04-2013, 07:44 PM
If you use Brown Sugar as a bed on the foil when you wrap, the squeezable butter on the Brown Sugar acts the moisture in the glaze that bins it together and to your ribs.

DeepElemCue
06-04-2013, 08:13 PM
Now I'm hungry. I am going to have to give it a test run I think. Maybe add a splash of Dr Pepper for good measure

SDAR
06-04-2013, 08:37 PM
Less moisture you can get away with the better in my experience. Ribs hold their own. JMHO.

DeepElemCue
06-04-2013, 08:39 PM
Less moisture you can get away with the better in my experience. Ribs hold their own. JMHO.


less moisture in the foil??

INmitch
06-04-2013, 09:08 PM
Just remember all that sheet goes in the trash can looooong before turnins. Might wanna try it on a practice. Just sayin.

biggs98
06-04-2013, 09:55 PM
We use Parkay butter, brown sugar, honey, and a couple spritzes of apple juice and I've found it gives the 1 bite a velvety smoothness that the judges love....just my .02

Ford
06-05-2013, 08:23 AM
1 bottle of parkay, 1 slab of ribs.

mtbchip
06-05-2013, 08:47 AM
Margarine on any food is downright disgusting. It is NOT food.

Butter the ribs? What are you guys CRAZY. Just to win a prize you screw with the food and add all "kinds of stuff in the foil".

I guess since I don't foil I don't understand.

va92bronco
06-05-2013, 09:14 AM
I've found a crust or jerky like effect to my ribs when I foil with brown sugar and temps over 375. The brown sugar basically turns to like caramel and makes the outer top crown of the ribs real tough. I find if a keep the top of the ribs up during foil and watch my temps, I have better results.

I also use margarine, but not sure if it is better than butter or not. Started with marg and have tried enough with butter to tell difference.

CBQ
06-05-2013, 09:24 AM
Just to win a prize you screw with the food and add all "kinds of stuff in the foil".

Heck ya. Don't even ask what we do to the chicken. :becky: Most competition BBQ is pretty much screwed around with in a big way.

Podge
06-05-2013, 09:39 AM
Yeah I was considering using it this weekend in a small event. I don't do high heat on my ribs ever, but I was thinking of giving the butter a shot. Maybe I'll do some experiments in my backyard lab first before I try it in a comp.

yes, give something new a try at a contest... said no one ever... :razz:

Podge
06-05-2013, 09:41 AM
Margarine on any food is downright disgusting. It is NOT food.

Butter the ribs? What are you guys CRAZY. Just to win a prize you screw with the food and add all "kinds of stuff in the foil".

I guess since I don't foil I don't understand.

I guess you've won lots of awards in ribs by not foiling or screwing around with stuff.

Muzzlebrake
06-05-2013, 09:45 AM
Margarine on any food is downright disgusting. It is NOT food.

Butter the ribs? What are you guys CRAZY. Just to win a prize you screw with the food and add all "kinds of stuff in the foil".

I guess since I don't foil I don't understand.

No offense but you might want to take a look around and get a little better feel for where it is you are posting and what many competition cooks have had great success with through the years. While you don't have to do all of the things you see posted here, most of them are worth taking a good look at before you dismiss them.

As far margarine not being food, there are millions of people that would disagree with you about that on any given day. If you don't believe me take a look in your local grocery store. Just because you ( and for the record me too) don't like margarine it is still food to lots of folks.

I'm sorry you don't get foiling, but it has become an almost indispensable part of the competition cooking process. Now if you can develop a newer technique that is proven to win as much or more than foiling please let us know. There will be plenty of people jumping on the bandwagon.

Sawdustguy
06-05-2013, 09:52 AM
We use Parkay and brown sugar when foiling.

Pelkster
06-05-2013, 09:56 AM
No offense but you might want to take a look around and get a little better feel for where it is you are posting and what many competition cooks have had great success with through the years. While you don't have to do all of the things you see posted here, most of them are worth taking a good look at before you dismiss them.

I'm sorry you don't get foiling, but it has become an almost indispensable part of the competition cooking process. Now if you can develop a newer technique that is proven to win as much or more than foiling please let us know. There will be plenty of people jumping on the bandwagon.

Here here :clap2:

Sawdustguy
06-05-2013, 09:59 AM
Margarine on any food is downright disgusting. It is NOT food.

Butter the ribs? What are you guys CRAZY. Just to win a prize you screw with the food and add all "kinds of stuff in the foil".

I guess since I don't foil I don't understand.

Foiling is a tool used by competition cooks to accelerate the cooking process, prevent oversmoking and keep the ribs as moist as possible. Keep in mind these competitions are for cash prizes, most of the time in the order of $2000 to $5000 and sometimes higher for Grand Champion so we are not cooking for trinkets. Also keep in mind that we only get a bite or two from the judges so we try to make sure our tenderness and flavors stand out so the judges take notice.

Podge
06-05-2013, 10:12 AM
Foiling is a tool used by competition cooks to accelerate the cooking process, prevent oversmoking and keep the ribs as moist as possible. Keep in mind these competitions are for cash prizes, most of the time in the order of $2000 to $5000 and sometimes higher for Grand Champion so we are not cooking for trinkets. Also keep in mind that we only get a bite or two from the judges so we try to make sure our tenderness and flavors stand out so the judges take notice.

But obviously us guys are CRAZY!.. :loco:

sweetracks
06-05-2013, 10:21 AM
parkay, brown sugar, honey, and some rub in our foil...man, I thought I was the only one doing that :loco:

mobow
06-05-2013, 10:26 AM
parkay, brown sugar, honey, and some rub in our foil...man, I thought I was the only one doing that :loco:

That was funny. Keith

Swamp Donkeyz BBQ
06-05-2013, 10:29 AM
I recently switched to unsalted butter and I like the results better than margarine/Parkay.

Outnumbered
06-05-2013, 11:02 AM
^^^Serious question, because I also like unsalted butter instead of margarine, have your scores improved? Mine have not and I'm back to margarine.

sweetracks
06-05-2013, 11:23 AM
^^^Serious question, because I also like unsalted butter instead of margarine, have your scores improved? Mine have not and I'm back to margarine.

I've heard clarified butter is the way to go

John Bowen
06-05-2013, 11:44 AM
I use Parkay when I wrap - I also use 2 sheets of heavy duty foil as well.

Last comp I was in I walked by Johnny Trigg's area and I swear he had 15 to 20 of the blue bottles laying all around his prep area.

Muzzlebrake
06-05-2013, 11:53 AM
But obviously us guys are CRAZY!.. :loco:

True, we are but it doesn't have a lot to do with what we're talking about here :becky:

mobow
06-05-2013, 12:01 PM
I use Parkay when I wrap - I also use 2 sheets of heavy duty foil as well.

Last comp I was in I walked by Johnny Trigg's area and I swear he had 15 to 20 of the blue bottles laying all around his prep area.

They probably sponsor him and if they don't they should. Keith

fnbish
06-05-2013, 12:25 PM
Margarine on any food is downright disgusting. It is NOT food.

Butter the ribs? What are you guys CRAZY. Just to win a prize you screw with the food and add all "kinds of stuff in the foil".

I guess since I don't foil I don't understand.

Huh?

Sawdustguy
06-05-2013, 12:56 PM
True, we are but it doesn't have a lot to do with what we're talking about here :becky:

Sean, remember we are Polocks and not the sharpist tools in the shed at that.:tongue::-P

little bit of r & r
06-05-2013, 01:10 PM
I think everyone is using the parkay, honey and sugar and I believe this is why one week you will be top 5 and next week in he middle of pack everyone cooks the same and it has became a luck. The last comp I did I ditched this technique and ended up tied for 4th not gonna use it in Lexington next week either but I do wrap just with something else:idea: we will see what happens I judged one contest and I swear the ribs were like eating parkay out of the bottle I thought it was disgusting now that I have switched.

Podge
06-05-2013, 01:35 PM
I can't remember the last time I've used Parkay.. but I love me some Foil !!!

mtbchip
06-05-2013, 01:46 PM
I guess you've won lots of awards in ribs by not foiling or screwing around with stuff.

Have only attended one comp. 14th overall out of 37 entrants at the recent Best Dam Barbecue in Boulder City Nevada May 24th 2013. YEAH....I DID see what a JOKE it is how the "BBQ" chicken is done. Soaked in sugar and butter, scrapped skins yadda yadda yadda.

BBQ competition food is a VERY different format than any BBQ I've prepared or eaten. KCBS guidelines have only lead to prize seeking crews, not really improving much on what hits the plate. That's just the way I see it. Pretty much a joke.

Podge
06-05-2013, 01:53 PM
Have only attended one comp. 14th overall out of 37 entrants at the recent Best Dam Barbecue in Boulder City Nevada May 24th 2013. YEAH....I DID see what a JOKE it is how the "BBQ" chicken is done. Soaked in sugar and butter, scrapped skins yadda yadda yadda.

BBQ competition food is a VERY different format than any BBQ I've prepared or eaten. KCBS guidelines have only lead to prize seeking crews, not really improving much on what hits the plate. That's just the way I see it. Pretty much a joke.

So, find another hobby then if this ain't for you. Calling people Crazy and what we do as a joke sure as sh#t ain't gonna find you many friends on the "Competition" side of this forum. Also, I am one of those "Prize seeking cews".. part of the reason to compete, and I've gotten some rather large prizes in the past 6-7 years. And I disagree that think that things havent really improved on what hits the plate.. Competition gets larger and larger, and people get better and better.. It takes a lot to come up with an edge to be able to beat some of the best out there..

I think you're just sore because you got a beat-down your first time out.

fnbish
06-05-2013, 01:58 PM
Have only attended one comp. 14th overall out of 37 entrants at the recent Best Dam Barbecue in Boulder City Nevada May 24th 2013. YEAH....I DID see what a JOKE it is how the "BBQ" chicken is done. Soaked in sugar and butter, scrapped skins yadda yadda yadda.

BBQ competition food is a VERY different format than any BBQ I've prepared or eaten. KCBS guidelines have only lead to prize seeking crews, not really improving much on what hits the plate. That's just the way I see it. Pretty much a joke.

So you won't be competing in any more KCBS events? Or feel the need to voice your opinion in a forum section dedicated to competition bbq as a whole this is also very specific to KCBS competitions for the sole purpose of stirring the pot with empty, non-constructive comments such as "pretty much a joke"??? Sounds like a plan to me. :clap::becky:

mtbchip
06-05-2013, 02:01 PM
My original post was in direct response to putting MARGERINE on food.

Perhaps a little research into the detriments of transfats might help alter/adjust your choice of food that hits your dinning table. It's one thing to plays games with the food to create the "luck of the draw" one good bite by a judge. It's another to feed your family and friends.

Should I attend a competition I would only cook the way I serve. Just like the goofy chicken that has morphed into some weird dish, I'm thinking eventually that false food will be found out for the BS it is and judges will pay closer attention to judging for food value as well, not just Presentation, Taste and Tenderness (wishful thinking huh).

Pelkster
06-05-2013, 02:06 PM
I've had lots of Q done both competition style and non-competition style. Having cooked both, family and friends prefer hands down the competiton style of cooking. More flavors, more tenderness and a lot better looking.

This site and the poeple who post on it are a superb group of people who will gladly give you the shirt off their back if you needed it. You can disagree with the way that a majority of us cook, but to mock us or call us names for it just isn't cool. BBQ Karma has a really bad way of catching up with you. 14th out of 37 isn't bad, but it isn't great either. Just saying...

I hope you do well if you continue to participate in competitions. I'd never wish ill of anyone out there competing. You have to remember that when you are competing you are cooking for 6 judges, not your own personal taste. That was the single biggest thing I learned. And you know what? I REALLY REALLY like what I cook for the judges, and it has become my standard of what I like to cook at home too.

And just an FYI, I don't scrape my chicken skins, soak it in sugar or butter. Its pretty darn good, and 7 top 10's out of the 10 competitions I've done says it is too. With all due respect, enter in more comps and get some calls before you start putting down others cooking methods. One comp just doesn't cut it if you want to be taken seriously.

And nothing I cook can be classified as "false food". Chicken is chicken, ribs and pork come from a pig, and brisket comes from a cow. Using butter, rubs, sugar, butter, margarine, or any other food item doesn't somehow turn things into "false food". When I hear that term I start thinking about pink slime and the like, and I can guarantee you that there isn't any of that stuff in the meats I cook or turn in.

Ron_L
06-05-2013, 02:11 PM
My original post was in direct response to putting MARGERINE on food.



Mod Note:

Well, to be fair, it started out that way and then you went on to call competition cooks crazy, which can be considered a personal attack and does nothing but antagonize people.


Margarine on any food is downright disgusting. It is NOT food.

Butter the ribs? What are you guys CRAZY. Just to win a prize you screw with the food and add all "kinds of stuff in the foil".

I guess since I don't foil I don't understand.

Then your second post took it farther and called what competition cooks do a joke. Yet another personal attack.

Have only attended one comp. 14th overall out of 37 entrants at the recent Best Dam Barbecue in Boulder City Nevada May 24th 2013. YEAH....I DID see what a JOKE it is how the "BBQ" chicken is done. Soaked in sugar and butter, scrapped skins yadda yadda yadda.

BBQ competition food is a VERY different format than any BBQ I've prepared or eaten. KCBS guidelines have only lead to prize seeking crews, not really improving much on what hits the plate. That's just the way I see it. Pretty much a joke.

Let me remind you what our rules (http://www.bbq-brethren.com/forum/showthread.php?t=14685) say about this...

NO personal attacks. NO attacks of any kind. Recognizing that everyone has, and is entitled to an opinion, if your opinion comes across as antagonistic, bad karma, insulting or hurtful to another member, or person, keep it to yourself. Any meaningless post that is nothing more than a negative comment or is strictly there to antagonize, will be edited or deleted. Any post with no redeeming quality or deemed negative by moderators will be deleted. In other words, you are NOT allowed to be a jerk just to chit stir or piss people off. Moderators do not have time to be putting out flame wars.

These attacks are going to stop now before this escalates into something we all regret. Competition BBQ is not for everyone, but coming into the competition section and attacking what these guys do is not allowed here.

mtbchip
06-05-2013, 02:13 PM
Hey, BTW... y'all need to take it down a notch. Getting your britches in a knot. I'm more a spectator and NO threat to your prizes. Just find something better than margarine to enhance the food (keep it food, chemically treated oils done so to "act like a solid" is just plain wrong).

mtbchip
06-05-2013, 02:17 PM
Agreed. Transgressor I don't want to be. Sorry gentlemen, get back to the Q.
:oops:


Mod Note:

Well, to be fair, it started out that way and then you went on to call competition cooks crazy, which can be considered a personal attack and does nothing but antagonize people.




Then your second post took it farther and called what competition cooks do a joke. Yet another personal attack.



Let me remind you what our rules (http://www.bbq-brethren.com/forum/showthread.php?t=14685) say about this...



These attacks are going to stop now before this escalates into something we all regret. Competition BBQ is not for everyone, but coming into the competition section and attacking what these guys do is not allowed here.

DeepElemCue
06-05-2013, 02:51 PM
So I was at the store today and I picked up some blue squeeze Parkay. Headed down the aisle and glanced over only to see Tiger Sauce sitting amidst the hot sauces for $2.35 for a 5 oz bottle. Bought every bottle they had. Modded my COS with a deflector plate, fire brick and some flashing to extend the stack. Trial run tomorrow. Will take pics.

Swamp Donkeyz BBQ
06-05-2013, 03:17 PM
^^^Serious question, because I also like unsalted butter instead of margarine, have your scores improved? Mine have not and I'm back to margarine.
In IBCA we don't see our scores, but I have gotten more walks.

Q-Dat
06-05-2013, 04:32 PM
1 bottle of parkay, 1 slab of ribs.

No kidding? That much?

Big Country BBQ
06-05-2013, 06:28 PM
parkay, brown sugar, rub, tiger sauce, and honey

DeepElemCue
06-05-2013, 07:43 PM
parkay, brown sugar, rub, tiger sauce, and honey


Yessir, gonna give it a shot. Trigg style. I personally don't like ultra-sweet ribs so I may cut some sugar out of the rub and foil.

TheJackal
06-05-2013, 09:05 PM
So I have seen plenty of folks using margarine or butter when they are wrapping their ribs after the smoke. I am tempted to give it a shot but I am a little nervous that it may form some kind of crust on them. Do you all do this?

What is your team name? What have you tried so far? How did it score?

Wampus
06-05-2013, 09:25 PM
Yessir, gonna give it a shot. Trigg style. I personally don't like ultra-sweet ribs so I may cut some sugar out of the rub and foil.

Judges seem to.

I also don't prefer Parkay, brown sugar, honey and foiled ribs.
But again.....judges seem to.

Not jumping on you specifically, just posting in this thread and your comment stuck out at me.


:becky: :wink:

DeepElemCue
06-06-2013, 08:35 AM
What is your team name? What have you tried so far? How did it score?


Team name is Deep Elem Cue. We've tried several different methods, but to be honest we just started last summer and never entered any sanctioned events. This summer we're going to cut our teeth there.

DeepElemCue
06-06-2013, 08:36 AM
Judges seem to.

I also don't prefer Parkay, brown sugar, honey and foiled ribs.
But again.....judges seem to.

Not jumping on you specifically, just posting in this thread and your comment stuck out at me.


:becky: :wink:

Absolutely and I'm glad you did post this. I need to know what to expect.

TheJackal
06-06-2013, 09:20 AM
Team name is Deep Elem Cue. We've tried several different methods, but to be honest we just started last summer and never entered any sanctioned events. This summer we're going to cut our teeth there.

Good luck. I think ribs are one of the hardest categories because everyone seems to cook them very well. We have foiled with and without butter. I honestly did not notice a huge difference. Whatever you decide, remember to practice a few times at home prior to attempting in a competition.

DeepElemCue
06-06-2013, 10:00 AM
Yeah I'm feeling okay about ribs, chicken is another story.

bluzieq
06-06-2013, 04:45 PM
We use Parkay butter, brown sugar, honey, and a couple spritzes of apple juice and I've found it gives the 1 bite a velvety smoothness that the judges love....just my .02
Wow, that's almost to a t what we did at a mbn contest,except for some of our rub. We got a score of 638.1 out of 640.

Big M1ke
06-06-2013, 07:44 PM
I can't even find parkay at any stores around me. I've been wanting to try it in the foil.

DeepElemCue
06-06-2013, 08:46 PM
Yeah I'm feeling okay about ribs, chicken is another story.


Open mouth insert both feet. Fired up the "ex-wife" (called so because it burns through most of my money) today, prepped my chicken, ribs, got the temp perfect and steady. The SECOND I put the ribs on it started to rain hard and hasn't stopped since. Temp went all over the place. Ribs edible and the flavor and appearance were there, but under-done for my taste, Chicken could have used a bit more seasoning, but I used Bib Bob's White sauce recipe and the skin was a perfect bite through. Chicken B+, Ribs C+

DeepElemCue
06-06-2013, 08:51 PM
This is a picture about 40 minutes from finished

80219

little bit of r & r
06-06-2013, 09:17 PM
Hope that chicken got swim lessons before going in all that butter. Ribs look good

DavidJ
06-06-2013, 09:46 PM
Team name is Deep Elem Cue. We've tried several different methods, but to be honest we just started last summer and never entered any sanctioned events. This summer we're going to cut our teeth there.

I think smell a deadhead...

DavidJ
06-06-2013, 09:50 PM
This is a picture about 40 minutes from finished

80219

That's a beautiful glaze on those ribs, something I haven't been able to accomplish yet...

DeepElemCue
06-06-2013, 10:11 PM
I think smell a deadhead...

Indeed you do :becky:

DeepElemCue
06-06-2013, 10:13 PM
That's a beautiful glaze on those ribs, something I haven't been able to accomplish yet...

Cup Dark Karo
1/4 cup brown sugar
1/4 cup ketchup
1/8 cup cider vinegar
tsp salt
tsp cayenne

Mad About Que
06-07-2013, 02:33 PM
hey... foil isn't food either..

<<pot stirring rib wrapper>> Yes I wrap ribs, no I don't use butter/marg/bacon fat.. I just add a little thinned out sauce and a light sprinkle of light brn sugar. I've done the JT method, and it was good. but it's kinda like (wait for it...) using blues hog to stand out.. it ain't gonna happen. It is luck.. the trick is to be VERY consistant with the end results, and hope for the best. I personally don't care for "butter" flavored ribs and chicken. if I want fat flavored meat, i'm making duck confit.

Lake Dogs
06-07-2013, 03:36 PM
Skipping over mtbchip's remarks, back to the op. It's a competition. Regular people are judges, even if certified (hopefully they are so that they understand the rules and the mark to be hit).

Looking to the tenderness required (whether KCBS or another sanctioning body), it's extremely tough to be competitive with any consistency at all without foiling (or using butcher paper). Also, some people like heavily smoked BBQ, others like a little meat with their sauce. To try to hit that mid-point to appeal to everyone, we'll tend to use the foils and/or butcher paper to help govern the amount of smoke on the meat and to hit that mahogany red color so desirable.

To get the tenderness perfect, some will slather in butter, others something else. I've personally never cared much for the flavor of Parkay, but I do understand that buttery flavor desired. I use an apple juice mixture spritzed heavily before sealing the foil.

mtbchip, It's a game. Know the game, know the rules, understand how and who is judging the game, and then play the game....

bigdogphin
06-07-2013, 03:50 PM
Imperial!

Cast Iron Chef
06-07-2013, 04:52 PM
Have only attended one comp. 14th overall out of 37 entrants at the recent Best Dam Barbecue in Boulder City Nevada May 24th 2013. YEAH....I DID see what a JOKE it is how the "BBQ" chicken is done. Soaked in sugar and butter, scrapped skins yadda yadda yadda.

BBQ competition food is a VERY different format than any BBQ I've prepared or eaten. KCBS guidelines have only lead to prize seeking crews, not really improving much on what hits the plate. That's just the way I see it. Pretty much a joke.

Got 11th in ribs at Best Dam with foil, parkay and brown sugar.

CBQ
06-08-2013, 09:12 AM
Foil isn't screwing around with food, despite my somewhat flippant remark earlier. :shock:

What BBQ cooks are trying to do isn't all that different from fine dining. We are trying to bring layers of flavor and complexity to the dish. A one note dish (porky, smokey, etc.) won't win, even if your friends and neighbors think it rocks in the backyard. A balance of hot, smokey, sweet, and savory will do better. Do you build a sweet profile and offset with acid in vinegar? Do you have front heat, back heat, or both? Will your dish be hot enough for those that like heat, and not be overpowering to those that do not? Do you honor traditional BBQ flavors, or try to introduce something different to set you apart?

Good cooks will consider these questions, and foil is a useful tool to introduce additional layers of flavors into the dish. It's hard to add savory elements like Parkay, acidic elements like vinegar, and sweet sugars (without caramelizing them) late in the cook without foil. Foil can also give you a wider window in which to make the product tender without drying it out. Can people win without foil? Of course. It is, however a useful kitchen tool for the BBQ cook.

mwert
06-08-2013, 02:35 PM
Great post CBQ! What are some examples of ingredients to hit the "savory" notes to round off these ribs we're talking about. This has been my biggest struggle since starting.

DeepElemCue
06-08-2013, 10:07 PM
Just nabbed 2nd place at Tag's BBQ Comp with my ribs. Did the Parkay, Brown Sugar, Honey wrap. 3-2-1 on a Weber using the snake method (for the judges). I think I'll stick with this for awhile:becky:

CBQ
06-08-2013, 10:32 PM
Great post CBQ! What are some examples of ingredients to hit the "savory" notes to round off these ribs we're talking about. This has been my biggest struggle since starting.

Parkay, Butter, Clarified Butter, drippings from your pork butt are options. I suggest trying one thing at a time, see if your score goes up or down. When I started, changed too much stuff at once to improve it was the biggest mistake we made. If you change 5 things, and your score goes up, you don't know why.