ddigitalpimp
Smoke Blower
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.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