Squeezable margarine (Parkay)
Discussion
Is this literally just normal margarine in a squeeze bottle? So any US recipe that uses this I can substitute the stuff we get in tubs over here?
This is the stuff I'm talking about: https://www.amazon.com/Parkay-Margarine-Squeeze-Bo...
Looking at improving my baby back ribs, and it seems this stuff is used in the tenderising part of the cook.
This is the stuff I'm talking about: https://www.amazon.com/Parkay-Margarine-Squeeze-Bo...
Looking at improving my baby back ribs, and it seems this stuff is used in the tenderising part of the cook.
Where are you getting your baby back ribs from?
I bought some from Turner and George - wasn't impressed.
I've tried various cooking methods - including steaming at 120C for 3 hours, before giving them an hour on the BBQ. Most recent attempt was 4 hours on my new Kamado at a pretty much constant 120C with applewood for smoke. Still not that impressed.
If I do a bone in loin of pork on the rotisserie (still waiting for the Joetisserie - it's on back order) then the meat between the ribs on that are absolutely my favourite part - it's lovely and tender and really tasty. I thought if I was buying something labelled "Baby Back Ribs" then those would be what I was getting, but it doesn't seem like it. I also thought that if the ribs got gradually shorter tapering towards almost a point, then they would be Baby Back Ribs, but I'm not sure.
I bought some from Turner and George - wasn't impressed.
I've tried various cooking methods - including steaming at 120C for 3 hours, before giving them an hour on the BBQ. Most recent attempt was 4 hours on my new Kamado at a pretty much constant 120C with applewood for smoke. Still not that impressed.
If I do a bone in loin of pork on the rotisserie (still waiting for the Joetisserie - it's on back order) then the meat between the ribs on that are absolutely my favourite part - it's lovely and tender and really tasty. I thought if I was buying something labelled "Baby Back Ribs" then those would be what I was getting, but it doesn't seem like it. I also thought that if the ribs got gradually shorter tapering towards almost a point, then they would be Baby Back Ribs, but I'm not sure.
omniflow said:
Where are you getting your baby back ribs from?
I bought some from Turner and George - wasn't impressed.
I've tried various cooking methods - including steaming at 120C for 3 hours, before giving them an hour on the BBQ. Most recent attempt was 4 hours on my new Kamado at a pretty much constant 120C with applewood for smoke. Still not that impressed.
If I do a bone in loin of pork on the rotisserie (still waiting for the Joetisserie - it's on back order) then the meat between the ribs on that are absolutely my favourite part - it's lovely and tender and really tasty. I thought if I was buying something labelled "Baby Back Ribs" then those would be what I was getting, but it doesn't seem like it. I also thought that if the ribs got gradually shorter tapering towards almost a point, then they would be Baby Back Ribs, but I'm not sure.
I order the raw ribs from my favourite butcher, HG walter. 3 racks arrived this AM: https://www.hgwalter.com/products/baby-back-ribsI bought some from Turner and George - wasn't impressed.
I've tried various cooking methods - including steaming at 120C for 3 hours, before giving them an hour on the BBQ. Most recent attempt was 4 hours on my new Kamado at a pretty much constant 120C with applewood for smoke. Still not that impressed.
If I do a bone in loin of pork on the rotisserie (still waiting for the Joetisserie - it's on back order) then the meat between the ribs on that are absolutely my favourite part - it's lovely and tender and really tasty. I thought if I was buying something labelled "Baby Back Ribs" then those would be what I was getting, but it doesn't seem like it. I also thought that if the ribs got gradually shorter tapering towards almost a point, then they would be Baby Back Ribs, but I'm not sure.
I slow cook for 2 hours with my homemade rub on indirect heat on the gas BBQ. Then I wrap in foil and cook for another 1.5 hours or so. This is the stage the recipe I've watched this morning puts this squeeze margarine in the mix (on the foil) along with some sugar and bbq sauce.
My ribs were mostly great last year, but always keen to improve the recipe.
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