Originally Posted by Cocophone
What exactly does the Parkay add to the ribs?
Flavor, texture, moisture?
I've never tasted Parkay on ribs, but it doesn't sound appealing to me. We never use margarine in my home. My wife would kill me if she saw me using margarine. We are a 100% margarine free home.
Use butter, it'll be fine. If anyone says the butter will burn, they're forgetting that brown sugar burns at a lower temp than butter and the brown sugar doesn't burn in this method.
Make sure you use two layers of heavy duty foil and crimp the foil closed really well. I made 5 racks of baby backs yesterday on my UDS, works really darn well.