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Spares and Tips on the WSMs for Mrs. Indyadmin's work QView Heavy! - Page 2

post #21 of 25
Quote:
Originally Posted by indyadmin1974 View Post

Here we go.  Getting ready for foil with the brown sugar and Parkay goodness.

 


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I'm glad I made 6 racks.  Old dad may need one for myself!

 

Gotta go fire up the grill for chicken.  Apparently some folks don't like ribs.  I didn't invite them...


First time poster and maybe a silly question, but here goes:

What does the parkay do for the ribs? Is the sugar and parkay applied after the ribs have completed cooking or do you toss them back on after this?

Thanks in advance

post #22 of 25
Quote:
Originally Posted by BostonSmoke View Post




First time poster and maybe a silly question, but here goes:

What does the parkay do for the ribs? Is the sugar and parkay applied after the ribs have completed cooking or do you toss them back on after this?

Thanks in advance


its a different way of adding some moisture to the ribs when they are foiled.  since those are spares i am guessing he did a 3-2-1 on them.  the picture there is of the ribs half way done.  some will spritz with apple juice but i never saw butter spread used like that.  i bet they taste wonderful that way.  gonna try that the next time i do some ribs after tonight.
 

post #23 of 25

Excellent. Thanks for the reply. I had assumed it was during foiling since they were sitting on the foil, but just wanted to make sure. It sounds absolutely glorious!

post #24 of 25
Quote:
Originally Posted by dDigitalPimp View Post




its a different way of adding some moisture to the ribs when they are foiled.  since those are spares i am guessing he did a 3-2-1 on them.  the picture there is of the ribs half way done.  some will spritz with apple juice but i never saw butter spread used like that.  i bet they taste wonderful that way.  gonna try that the next time i do some ribs after tonight.
 



Some of the competitors at smoking competitions do that, it produces a kind of glaze on the ribs that looks puurrty... lol.

 

I myself don't really care for the taste I get from the Parkay, but some people do really like it. Another method (that I like) is about 1 hr. before you put the ribs on the smoker put about 2/3 Cup of brown sugar ontop of each rack of ribs, let them sit on the counter (usually while you get the smoker ready) till the sugar melts. Then put them in the smoker, no spritz for the first 2 hrs. then spritz every hour after that. You have to cook them flat and no foil, but they come out very tastey and look real nice. I was afraid to try it at first thinking I would end up with candied ribs, but they really don't seem to pick up to much sweetness - go figure.

post #25 of 25

I'm sure if the big wigs saw these pics, they'd be kicking themselves pretty darn hard!!! Looks great and thanks for the Qview!!!

 

Cheers,

 

Johnny K.
 

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