Rib Question

Urbs · 12-21-2009, 09:53 PM

I'm gonna cook up some ribs to take back home for our Christmas party. I normally cook baby backs. Usually do 3-1-1 method. Ok I've seen somewhere that cooks use parka with their sauce or some sort of squeeze butter. Can someone explain this method to me please sounds like something I would like to do. I'll prob. cook three racks with a little kick and three sweet. Thanks
Urbs

MilitantSquatter · 12-21-2009, 10:02 PM

It's not really that complicated. They just squeeze some of that margarine in foil portion of the cook, the same way you may add juice, honey, sugar etc..... you can try some butter instead too. You can also add it at the later part of the cook before you sauce or include some in your heated sauce.

I don't think it's necessary for home cooking, but the judges seem to love it.

Urbs · 12-22-2009, 06:54 AM

Thanks

Bbq Bubba · 12-22-2009, 07:26 AM

Butter on ribs. Blah!

RubMeTender · 12-22-2009, 08:25 AM

Quote:

Originally Posted by Bbq Bubba

Butter on ribs. Blah!

Agreed! That sounds just vile. If you are cooking with the right rub or method, I don't see the need for butter.

Urbs · 12-22-2009, 08:29 AM

I'll just do this to a few ribs. Just wanted to see what this did to the flavor.

Bbq Bubba · 12-22-2009, 03:52 PM

Quote:

Originally Posted by Urbs

I'll just do this to a few ribs. Just wanted to see what this did to the flavor.

The butter will do nothing for the taste.
It's a combo of butter, brn sugar, honey and other ingredients that are used together for a certain flavor profile.

Bogus Chezz Hawg · 12-22-2009, 04:22 PM

Quote:

Originally Posted by RubMeTender

Agreed! That sounds just vile. If you are cooking with the right rub or method, I don't see the need for butter.

Don't knock it 'til you try it. Ever since I tried this I do it all the time...

After 3 hours I wrap with butter & brown sugar. I will also try adding honey. I then finish them (spares) wrapped. I guess that's a 3-3 method. I will try 3-2-1 the next time I do spares.

A finished slab.

The heat and taste of the rub come through the sweetness of the butter & brown sugar beautifully. Never a need for sauce, that's all natural juices on the plate.

NorthwestBBQ · 12-22-2009, 04:26 PM

Quote:

Originally Posted by Bogus Chezz Hawg

Don't knock it 'til you try it. Ever since I tried this I do it all the time...

After 3 hours I wrap with butter & brown sugar. I will also try adding honey. I then finish them (spares) wrapped. I guess that's a 3-3 method. I will try 3-2-1 the next time I do spares.

A finished slab.

The heat and taste of the rub come through the sweetness of the butter & brown sugar beautifully. Never a need for sauce, that's all natural juices on the plate.

Looks good bro!

Urbs · 12-22-2009, 04:28 PM

Those spares look tasty!! Did you put the butter and brown sugar on both sides of ribs before wrapping?

Bogus Chezz Hawg · 12-22-2009, 04:41 PM

Quote:

Originally Posted by RubMeTender

Agreed! That sounds just vile. If you are cooking with the right rub or method, I don't see the need for butter.

Quote:

Originally Posted by NorthwestBBQ

Looks good bro!

Thanks Michael!

stiffy · 12-22-2009, 04:43 PM

Interesting, I don't get ribs very often due to the cost of them, may try it on one rack next time.

Bogus Chezz Hawg · 12-22-2009, 04:51 PM

Quote:

Originally Posted by Urbs

Those spares look tasty!! Did you put the butter and brown sugar on both sides of ribs before wrapping?

They were very tasty. No, I only put it on the top. Also, only use HD foil.
I use 1 sheet for the bottom, and then cover the ribs with a 2nd sheet. Fold both sheets upward to seal. This will prevent the buttery, juicy goodness from leaking out. Handle carefully, placing the package gently in your cooker.
Sliding them around will tear HD foil.

Urbs · 12-22-2009, 06:14 PM

Thanks Bogus Chezz Hawg. I'll do 3 rack this way and 3 racks my normal way.

Bogus Chezz Hawg · 12-22-2009, 08:57 PM

Quote:

Originally Posted by Urbs

Thanks Bogus Chezz Hawg. I'll do 3 rack this way and 3 racks my normal way.

You won't regret trying this.

12-21-2009, 09:53 PM	#1
Urbs Is lookin for wood to cook with. Join Date: 12-14-09 Location: Kansas City Downloads: 0 Uploads: 0	Rib Question I'm gonna cook up some ribs to take back home for our Christmas party. I normally cook baby backs. Usually do 3-1-1 method. Ok I've seen somewhere that cooks use parka with their sauce or some sort of squeeze butter. Can someone explain this method to me please sounds like something I would like to do. I'll prob. cook three racks with a little kick and three sweet. Thanks Urbs

12-21-2009, 10:02 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	It's not really that complicated. They just squeeze some of that margarine in foil portion of the cook, the same way you may add juice, honey, sugar etc..... you can try some butter instead too. You can also add it at the later part of the cook before you sauce or include some in your heated sauce. I don't think it's necessary for home cooking, but the judges seem to love it. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

12-22-2009, 04:43 PM	#12
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	Interesting, I don't get ribs very often due to the cost of them, may try it on one rack next time. __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

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12-22-2009, 06:54 AM	#3
Urbs Is lookin for wood to cook with. Join Date: 12-14-09 Location: Kansas City Downloads: 0 Uploads: 0	Thanks

12-22-2009, 07:26 AM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Butter on ribs. Blah!

12-22-2009, 08:29 AM	#6
Urbs Is lookin for wood to cook with. Join Date: 12-14-09 Location: Kansas City Downloads: 0 Uploads: 0	I'll just do this to a few ribs. Just wanted to see what this did to the flavor.

12-22-2009, 04:28 PM	#10
Urbs Is lookin for wood to cook with. Join Date: 12-14-09 Location: Kansas City Downloads: 0 Uploads: 0	Those spares look tasty!! Did you put the butter and brown sugar on both sides of ribs before wrapping?

12-22-2009, 06:14 PM	#14
Urbs Is lookin for wood to cook with. Join Date: 12-14-09 Location: Kansas City Downloads: 0 Uploads: 0	Thanks Bogus Chezz Hawg. I'll do 3 rack this way and 3 racks my normal way.