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Old 03-01-2009, 10:25 AM   #1
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Butter on ribs

I've seen online that some cooks put squeeze butter on their ribs. If you use the 3-2-1 method, do you put the butter on before you foil or after? or during? I would assume before, since I'm trying to get the bark going during the last hour...

Thanks in advance!
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Old 03-01-2009, 10:56 AM   #2
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Re: Butter on ribs

Quote:
Originally Posted by Bbqbrad
I've seen online that some cooks put squeeze butter on their ribs. If you use the 3-2-1 method, do you put the butter on before you foil or after? or during? I would assume before, since I'm trying to get the bark going during the last hour...

Thanks in advance!
I've seen 'margarine' mixed with the sauce for presentation purposes. It adds a sheen to the finished product.
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Old 03-01-2009, 10:56 AM   #3
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Hey Brad! How are you doing man??!!!

Yes, folks that do butter dem ribs apply it before they seal up the foil...some also apply brown sugar and apple juice as well.

I know Jack Waiboer does this from time to time...he mentioned it during the Ribs Round Table podcast.
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Old 03-01-2009, 11:01 AM   #4
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Mmm, hot buttered ribs. Sounds like the Deen Method.

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Old 03-01-2009, 11:21 AM   #5
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Old 03-01-2009, 01:57 PM   #6
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Naaah, you photoshopped it. :P

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Old 03-01-2009, 02:40 PM   #7
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Well....I just added butter to my spares before foiling...just to see.
If it sucks...I'm blaming YOU !
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Old 03-01-2009, 03:37 PM   #8
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Quote:
Originally Posted by ScottyDaQ
Well....I just added butter to my spares before foiling...just to see.
If it sucks...I'm blaming YOU !
Let us know how they come out!
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Old 03-01-2009, 03:46 PM   #9
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Well...it sure does give a little more body to the juices in the foil. Meat side down in foil! Made me wanna grab a couple bones before returning them to the WSM...but didn't. Sauced with SBR and back they go.
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Old 03-01-2009, 07:59 PM   #10
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Quote:
Originally Posted by ScottyDaQ
Well...it sure does give a little more body to the juices in the foil. Meat side down in foil! Made me wanna grab a couple bones before returning them to the WSM...but didn't. Sauced with SBR and back they go.
Pictures son, we need pictures!
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Old 03-02-2009, 05:05 AM   #11
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Hey Brad,

Butter is one of natures feel good products. Everything tastes mo betta with butter.

Take a good look at any of the top Pit Masters chuck box, and you'll see some sort of dairy product that gives a butter flavor, if not the real thing.

Good Q!

Jack
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Old 03-02-2009, 08:24 AM   #12
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Rubbed

Ready to foil

Buttered

Out of the foil


I have more at home...will post them after work.
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Old 03-02-2009, 09:25 AM   #13
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How was the taste? Could you taste the butter? The pictures look fantastic.
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Old 03-02-2009, 10:47 AM   #14
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Mmmm, I'd like to dig into that rack right now!

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Old 03-02-2009, 11:01 AM   #15
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nice sheen without the sauce!
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Old 03-02-2009, 11:39 AM   #16
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I've seen a few teams that you would think they owned stock in Squeeze Parkay or I Can't Believe It's Not Butter
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Old 03-02-2009, 12:18 PM   #17
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They got enough grease in to start with. Now injecting a low fat roast with greasy stuff will help for sure.
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Old 03-02-2009, 02:34 PM   #18
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Quote:
Originally Posted by Nick Prochilo
How was the taste? Could you taste the butter? The pictures look fantastic.
Not really...just added more juices for the foil step.

I don't usually foil spares...but switched this cook up doing stuff I don't normally do....like NOT trimming, foiling, BUTTA, etc. These came out nice. Moist, almost fall off the DRY bone.

The bark looks dark in the pics, but wasn't really. Maybe I'll build a light box like some Pro's around here.
DONE




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Old 03-02-2009, 06:18 PM   #19
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Geezo Peezo those look good! I cant wait for dinner now.
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Old 03-02-2009, 07:54 PM   #20
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Well, since we are putting butter on them, Im guessing the next logical step is to wrap them in bacon !
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