Anyone out there had experience in using butter in their sauces or glazes? If so what is your assessment of the results? Keep stokin and smokin.

Hawsfli,

There are a few members of the forum that use butter and pineapple juice in a spray bottle.

I believe they spritz it on their ribs.

You may want to do a search, but I'm sure some others will chime in shortly.

Good luck!!!!

I use butter, brown sugar & pineapple juice on my pork ribs and we just LOVE it. Just apply in the last 30-45 min. The taste is very good, but the glazed appearance it gives is very eye appealing!

Bob

The following recipe was generously shared with the group by our friend Zeb. I think maybe this is the one you're thinking of.
_______________________________________________________________________________

Zebs Ribs:
Just smoked backs yesterday. Had the neighbors over to try the ribs we will be competing

with this year. I think you will be pleased with this Rub recipe.
8 tsp sweet paprika
2 tsp hot paprika
2 tsp black pepper
2 tsp white pepper
2 tsp dry mustard
2 Tblspn salt
1 tsp onion powder
1-1/2 tsp garlic powder
2 tsp six-pepper
3/4 tsp cayenne
8 Tblspn Brown sugar---I like Dark
1 tsp celery salt

Rub liberally.


After 2 hours of cooking brush with the following mixture.
1 stick real butter
2 6 oz cans of pineapple juice
Melt butter and mix with juice.
Brush again at 3 hour mark and again about 20 minutes before ready to pull from smoker.
Serve them just like this, straight from the smoker or you can add sauce--probably

doesn't need it though.
Smoke with oak--red oak (with a small amount of apple added about the half way point)is

the preffered smoke flavor, but white oak will work fine.
Wish I could post a picture--I could show you the ones that we did yesterday.
If you try our recipe--please let us know how you like it. We have worked on this for 6

years and again it is the recipe we will be competing with, so we would love any

feedback.
Happy Smoking!
Zeb

Oh yeah!
your cook time should be about 4 hrs and the cook temp 220-225. Check them at about 3 hrs

and 45 min. YOu are checking that the bone doesn't pull out of the meat cleanly.

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Here is another little trick that is a good substitute for the PA juice and butter or can

be used in conjunction with.

mix:
2 cups Apple Juice
1/4 cup Apple cider vinegar
2 tsp Brown Sugar
1 tsp salt

Also, if you use the Hot Paprika you can leave out the cayenne or not.

P.S. This Rub also works very well with shoulder cuts.

Man oh man were these ribs good. So good in fact that I just ordered three 22oz bottles of six-pepper.