BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: floaty on May 24, 2009, 04:16:29 PM

Title: Apple butter on ribs
Post by: floaty on May 24, 2009, 04:16:29 PM
Has anybody on here applied apple butter to the ribs as a glaze?  I hear that you put it on during the last hour of cooking and that it gives the ribs a nice sweet that blends well with the spice of the rub. 
If anyone has tried this...let me know what you think.
Thanks
Floaty
Title: Re: Apple butter on ribs
Post by: Up In Smoke on May 24, 2009, 05:00:59 PM
 ???
Title: Re: Apple butter on ribs
Post by: Caribou on May 24, 2009, 05:31:17 PM
Hi Floaty,
Apple butter has great sugar and spices in it that should go great with pork.
But it is technically a cooked down apple sauce.
What might work too would be the same spices and sugar added to a cooked down apple cider or juice, maybe even thawed frozen concentrate.
Similar flavor without the apple pulp that's in apple butter.
Carolyn
Title: Re: Apple butter on ribs
Post by: NePaSmoKer on May 24, 2009, 06:00:37 PM
Carolyn your applebutter is the shiznit! (means great)

No way would i have wasted it on ribs  ;D



nepas
Title: Re: Apple butter on ribs
Post by: Caribou on May 24, 2009, 06:05:13 PM
Thanks Nepas!  :)
Carolyn
Title: Re: Apple butter on ribs
Post by: floaty on May 24, 2009, 06:20:12 PM
Thanks for the tip and cute kiddo!
Title: Re: Apple butter on ribs
Post by: Smokin Soon on May 24, 2009, 09:10:56 PM
That gets me thinking. I have not even seen Apple Butter in California. It was a main staple in Indiana when I lived there. It would probably make a tasty glaze if not burned due to the sugar.
Title: Re: Apple butter on ribs
Post by: Caribou on May 25, 2009, 05:00:27 AM
Thanks Floaty,
That's my Emma!
Smokin Soon,
I've seen in the jam and jelly aisle at the store.

Another thought in the jam/jelly/glaze vein is one glaze I have made is brandy mixed with either apricot jam or marmalade which I have used on roasted ducks.
I wonder if that would work on pork???  Maybe too sweet but thought I'd put it out there.
Carolyn