Butter on ribs

[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!

 

[LarryWolfe]

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.

 

[Greg Rempe]

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.

 

[Unity]

Mmm, hot buttered ribs. Sounds like the Deen Method.

--John

 

[Pigs On The Wing BBQ]

Uncle Bubba did the spray parkay thing at oink a few years back and got FIRST in chicken!

Yes, that is "Mr Grumpy" with a smile!

Pigs

 

[Unity]

Naaah, you photoshopped it. :P

--John

 

[ScottyDaQ]

Well....I just added butter to my spares before foiling...just to see.
If it sucks...I'm blaming YOU !

 

[Bbqbrad]

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!

 

[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.

 

[Nick Prochilo]

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!

 

[Jack W.]

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

 

[ScottyDaQ]

Rubbed

Ready to foil

Buttered

Out of the foil

I have more at home...will post them after work.

 

[Nick Prochilo]

How was the taste? Could you taste the butter? The pictures look fantastic.

 

[Unity]

Mmmm, I'd like to dig into that rack right now!

--John

 

[Captain Morgan]

nice sheen without the sauce!

 

[Bruce B]

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

 

[007bond-jb]

They got enough grease in to start with. Now injecting a low fat roast with greasy stuff will help for sure.

 

[ScottyDaQ]

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

 

[dollarbill]

Geezo Peezo those look good! I cant wait for dinner now.

 

[john pen]

Well, since we are putting butter on them, Im guessing the next logical step is to wrap them in bacon !