For as many years as I've been cooking ribs, I've never put margarine on them and I'd made plenty of delicious ribs. With some of the "competition ribs" videos popping up, I see a lot of use of margarine. What does margarine bring to the table?
Anything margarine can do butter can do better
Depends. Margarine holds up better at high heat. I dont condone using it since its about a step away from plastic though.
Alright, for those who insist on using butter instead (I don't really care), what does it bring to the party?
Yea i wouldn't know. Its been 20 years since I've even considered using it. My parents kept it in the fridge, never did taste quite right.
Ironic how it was supposed to be a healthier alternative to butter but ended up being worse.......
....kinda like K2
As stated by many, flavor
That's kind of obvious. I was hoping someone could describe this better. Does it add some sort of richness? If so, how does that affect the flavor? Does it bring out more porkiness? More this/that flavor, etc?
That's kind of obvious. I was hoping someone could describe this better. Does it add some sort of richness? If so, how does that affect the flavor? Does it bring out more porkiness? More this/that flavor, etc?