Does any one have Smokin Trigers rub.

[Swamp Donkeyz BBQ]

I use margarine for extra moisture. Regular butter will burn easier. I'm sure some folks have a better reason and may be more versed in food science than me. Just MHO.

[jtilk]

The butter or margarine will add somewhat of a smooth saltiness to whatever it's applied to. SD is right margarine has a higher scorching point than butter so you are less likely to get a foul flavor, after all it is one molecule away from plastic

[RWBTEX]

Guess it works for Johnny but to me parkay tastes more like corn on the cob than butter, prolly just me though

[ceaves]

Lots of recon work already been done on this. Just Google "Trigg Rib Shigg"

[kevinv]

one question.

I keep hearing squeze parkay. I have not seen that in my local store. Is any margerine ok?

thanks

[Swamp Donkeyz BBQ]

I believe it's pretty much the same.

[kevinv]

Thanks. I thought it was.