I searched a bit yesterday. couldnt find an exact smoke point for margarine. It seems to be very close to butter though
Margarine on ribs?
- Thread starter SteveKing
- Start date
I've seen comps where they say they add "butter" to their ribs then apply an abundance of Squeeze Parkay.
That stuff isn't even margarine... more of a flavored vegetable oil with additives. YUCK!!!
Roast Beast
is one Smokin' Farker
The milk solids in butter brown well below the smoke point, so it can darken ribs even before it burns/smokes. Margarine doesn't have those same milk solids, so it won't darken the ribs the same way.
That said, for comps and sometimes at home I use butter. Fark that margarine chit. :boxing::becky:
pjtexas1
somebody shut me the fark up.
Wuss!:heh:
I have done it several times. I can eat half a rack. Lately I prefer the natural pig butter like in this close-up...
Fwismoker
somebody shut me the fark up.
pjtexas1
somebody shut me the fark up.
No! This thread is about butter. Stay on topic. Nice pig butter btw.
guero_gordo
is one Smokin' Farker
"The dark side of the Force is a pathway to many abilities some consider to be....unnatural." ;-)
krex1010
is Blowin Smoke!
I've tried the whole competition ribs style a few times and I don't really care for it, mainly because they taste so rich and sweet that by the second rib I'm done, they taste amazing the first couple bites then by he second rib I can't eat anymore, as mentioned I get it for competition where you gotta score your points on a bite or two but at home i want to eat a pile of ribs. To me, adding more fat to ribs is like bringing sand to the beach.....just my thoughts.
Interesting.
I know alot of folks ramp temps up when they wrap but i tend to slow things down. I make a rib with a sweet buttery mix cut in half with bbq sauce. When i make ribs for other people those are the ones they like.
