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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 06-04-2013, 05:38 PM   #1
DeepElemCue
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Default Using margarine/butter while wrapping ribs?

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?
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Old 06-04-2013, 05:57 PM   #2
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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.
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Old 06-04-2013, 06:01 PM   #3
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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.
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Old 06-04-2013, 06:02 PM   #4
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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.

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Old 06-04-2013, 06:18 PM   #5
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You can cook them well with and without butter. I personally prefer them without.
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Old 06-04-2013, 06:41 PM   #6
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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.
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Old 06-04-2013, 07:25 PM   #7
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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
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Old 06-04-2013, 07:37 PM   #8
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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.....
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Old 06-04-2013, 07:44 PM   #9
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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.
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Old 06-04-2013, 08:13 PM   #10
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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
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Old 06-04-2013, 08:37 PM   #11
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Less moisture you can get away with the better in my experience. Ribs hold their own. JMHO.
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Old 06-04-2013, 08:39 PM   #12
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Quote:
Originally Posted by SDAR View Post
Less moisture you can get away with the better in my experience. Ribs hold their own. JMHO.

less moisture in the foil??
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Old 06-04-2013, 09:08 PM   #13
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Just remember all that sheet goes in the trash can looooong before turnins. Might wanna try it on a practice. Just sayin.
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Old 06-04-2013, 09:55 PM   #14
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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
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Old 06-05-2013, 08:23 AM   #15
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1 bottle of parkay, 1 slab of ribs.
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