Question about the Parkay Margarine Method

rykymus · Posted: Jan 14 2010 Post subject: Question about the Parkay Margarine Method

Been lurking here for awhile, only posted a few times. (Learned an unbelievable amount for you guys!) I saw Johnny Trigg laying down a layer of brown sugar, honey, and parkay margarine and then placing his ribs meat side down in the foil. I tried this out and it was amazing, everyone was blown away by this method. Unfortunately, so was one of my biggest clients (I have a computer repair shop, and I smoke meat out back) was also blown away and wants 6 racks done this way for tomorrow night. I have my little cheapo offset modified to hold 10 racks of ribs, but standing on their side. The parkay method requires that they lay flat during the foiled phase. So my question is do you think that when I foil the ribs that I could stack them (flat) one on top of the other (probably about 2 rows high) and they would be okay? This would only be during the foiling phase. Thanks for any opinions, and sorry it was so wordy.

Woodreaux BBQ · Joined: 15 Dec 2009 Posts: 18

yes, but you may want to rotate them half way through it atleast to maintain proper heating on all of them

day_trippr · Posted: Jan 14 2010 Post subject:

I don't think stacking wrapped racks is going to work very well. You certainly aren't going to get all 6 racks cooked in the same two hours that Trigg does his foiling.

The only racks in the stack that will get significant heat will be the bottom and top most racks at any time - and even then, only hot on one side. The racks in the middle aren't going to cook well at all, so you'd have to rotate the stack numerous times, which will add even more to the cooking time due to losing heat in the cooker each time.

If you're stuck without an alternative, leave yourself around four hours for that foiled stage...

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OwenStubbs · Posted: Jan 14 2010 Post subject:

The smoker is irrelevant at the foiled stage. Do you have an oven or spare grill(s) you can set to the same temp as your smoker?

rykymus · Posted: Jan 14 2010 Post subject: Good Ideas

After looking closer at my smoker, I'm pretty sure I could do 2 rows, and stagger them slightly with maybe a 1" gap between them. I didn't think about the extra time, though. Thanks. I just finished rubbing and wrapping. I'll try to post some pics tomorrow.

Thanks again Very Happy

rykymus · Posted: Jan 14 2010 Post subject: Another Good Idea

That's another one I didn't think of. (The oven.) Unfortunately, as the smokers out behind my computer repair shop, there's no oven. The only reason I even have a kitchenette here is because the back half of my shop used to be the breakroom for the accountants next door. (The same ones who ordered all the ribs.) This started out as a hobby. But lately more and more of my computer customer (smelling the Q when the come in to get their computers fixed) are offering to pay me to cook for them. I figure I can use the money to build a bigger/better smoker.

Thanks Very Happy

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

I cooked 12 racks of ribs a couple of weeks ago and I wrap in foil. If you are smart with your stacking and do some rotating about half way through you wont notice much difference with the cook times.

mwillis · Posted: Jan 14 2010 Post subject:

Stacking works. Testsed. Proven.
Willis
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thooks · Posted: Jan 15 2010 Post subject:

Why not just stack the suckers up like boards?

All you are looking for is more heat for a little while longer.

Jarhead · Posted: Jan 15 2010 Post subject:

Why not roll them up into a spiral and tie them. That's what I do when I have a bunch of ribs going on. I don't foil 'em from the git go, I use the 3-2-1 method on them and it works just fine.
If you insist on using brown sugar, honey, and parkay margarine, baste it over the top during the foil stage (2 hours) and just open up the foil during the last stage (1 hour) and baste as needed.
YMMV
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BBQ-DAWG · BBQ Fan Joined: 19 Dec 2008 Posts: 148

So with this you dont really use and bbq sauce then right?
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BigPhil32 · Posted: Jan 15 2010 Post subject:

Jarhead - I have never thought of that. Does it have any effect on the look of the ribs, and do they stick together throuhgout the entire cook?

Jarhead · Posted: Jan 15 2010 Post subject:

You can also run a bamboo skewer through them. and arrange them as you want with space in between. I do both, in case the skewer catches on fire (don't ask, how I know that) Crying or Very sad

The butcher's twine is usually toast too, if that happens. But they will still hold their shape.
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BluDawg · Posted: Jan 15 2010 Post subject:

Time to crack open the piggy bank and Spring for a Lang 84, Or you could do like this auto repair place did and put a catering trailer out front and fix computers in the back.
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mhoodnc · BBQ Fan Joined: 23 Aug 2007 Posts: 344 Location: Charlotte

My humble suggestion is to rig up another level of your smoker, some bricks and steel rods would do it, I used aluminum tent poles and some old grates on a larger grill for butts.

Briney Dave · Newbie Joined: 10 Dec 2009 Posts: 54

I hope this is not too much of a thread pirating but I have missed all but a few minutes of one episode of that show and did not see what T was doing with this Parkey trick.

Could someone give me a brief overview of what he was doing
I am assuming that he was doing some sort of modifeid rub and smoke then foil with the oleo then out and finish And what are the toughts on real butter instead?

thanks in advance for your time and knowledge

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Briney Dave · Newbie Joined: 10 Dec 2009 Posts: 54

thank you for the link, after reading the whole thread, I am not sure I even want to watch enough to find where the butter ribs are hiding out at. Shocked

I thought it would be fun to go to a comp or two with some friends. I have no illustion that we would win but rather go there have some fun maybe pick up a pointer or two and be home by Sunday evening.

After that thread I am not sure there is any fun to be had

thanks again for the link
your pal
Briney

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

thats a key point.

Go for the fun and the friends, that's always the best place to start. The competition will kick and and you can get hooked, but whether you get a call or not, the fun and friends are still there.

Briney Dave · Newbie Joined: 10 Dec 2009 Posts: 54

Again, not to take this off topic but am for just one more post. (sorry, I promise not to do that after this)

I started with the "it should be a load of fun" and meeting up with other teams that have that same approach sounded like a hoot attitude. Then I started reading posts from teams complaining about everything (some just, some sour grapes) and hearing quotes like I just want my check then I am the **** out of here and wondered why there is a dime in this whole mess.

I am still going to go to a couple contests to see for myself but if its really a cut you if I have to deal, I am out. That is not what a bbq is all about nor is it fun