Originally Posted by Paul B
That is a lot of stuff he puts on, does one really taste the rib??????
Have you tried it that way yet? It's different than you might think....
I did a version yesterday on five slabs of baby backs with 1/6 C each of butter, honey, brown sugar and apple cider in the foil with each rack. The rub was a fairly complementary pork rub and not overpowering at all.
The honey, butter, and brown sugar are fairly neutral. Use a rub that complements sweet and pork and it really brings out the flavor of the pork. Unlike how a lot of people use rubs and sauces, this method doesn't overpower the pork flavor -- it brings out somewhat. I was pretty surprised, I thought it would be too sweet: it wasn't. It was pretty low key.