Data collection. Data collection is huge in special education. I need to be able to validate everything I do and make sure it coincides with everything in the studentâs IEP. If I say a child is still struggling in a certain area, I need proof to back up my claim.
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ÂºF or 210ÂºC) is well above the ideal temperature for frying food (356ÂºF or 180ÂºC).
When I smoke ribs, I make a mixture of 1/4 cooking oil and 3/4 apple cider vinegar in a spray bottle. The vinegar adds a good flavor and helps to tenderize the meat. 3. Shake the bottle and spray the ribs down every 45 minutes or so. 4. I smoke the beef ribs at a consistent temperature of 225 degrees F for about 1 hour per pound, but usually no more than 6 hours.