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motley que
09-16-2008, 11:31 AM
getting ready to make a batch in the next few days. just wandering if anyone has ever used applebutter as a glaze or finishing sauce. would it give the desired sweetness for comps?

Westexbbq
09-16-2008, 11:36 AM
I have used apple butter as a slather on bbacks prior to the rub.
I enjoy the end results from time to time as I get a nice bark/char.
Can't say I can fully "taste" it after the cook but there is a faint trace of sweetness.

BBQ Grail
09-16-2008, 11:45 AM
I purchased some Apple Butter last year from one of the orchards in "Apple Hill." I considered adding some honey to the apple butter for a rib finishing sauce, but never got around to doing it.

I am interested in your results.

garyk1398
09-16-2008, 11:47 AM
No words of advice here, but keep us posted on how it turns out! Pron is always nice too!

Arlin_MacRae
09-16-2008, 12:01 PM
Oh DROOL...

Countryhb
09-16-2008, 12:45 PM
What ^^^^^ said!

Barbarian
09-16-2008, 12:56 PM
Sure sounds good.
Please let us know if you use it as a slather or as a finishing glaze.
The finishing glaze with honey sounds good.

Midnight Smoke
09-16-2008, 01:12 PM
Sounds interesting, let us know how it comes out.

Rightstuff
09-16-2008, 01:24 PM
Saw this recipe before that include Apple Butter:

APPLE-BUTTER BARBECUE SAUCE

TO MAKE 1 CUP:
1/3 cup bottled apple butter
1/3 cup Catalina dressing
1/3 cup ketchup
2 tablespoons Worcestershire sauce

TO MAKE 1 QUART:
1 1/3 cups bottled apple butter
1 1/3 cups Catalina dressing
1 1/3 cups ketchup
1/2 cup Worcestershire sauce

Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.

BIGWILLY
09-16-2008, 01:39 PM
^^^^that bbq sauce looks good!

Arlin_MacRae
09-16-2008, 02:19 PM
Makes me wonder if you couldn't use apple butter for any type of meat, and vary the rub you work into it...

motley que
09-16-2008, 03:38 PM
Thinking I may smoke the apples for half hour before making the butter. What type of wood to use? Apple?

barbefunkoramaque
09-16-2008, 03:48 PM
we still have one of those steam powered apple cider mills.. we go every year. one of the only ones left in the state. they make great apple butter. mmmm

i usually use apple preserves, vinegar and burbon, though as they have more pectin, which burns less than apple butter. Of course if you want to but the butter one later thats cool too.

somewhere on here i posted my peach bbq sauce... just replace peach preserves with apple preserves.

here is was... find the recipe under my name and replace peach with apple

http://www.bbq-brethren.com/forum/showthread.php?t=48266&highlight=peach

barbefunkoramaque
09-16-2008, 03:49 PM
Thinking I may smoke the apples for half hour before making the butter. What type of wood to use? Apple?
PECAN, seriously

77539

Skidder
09-16-2008, 04:12 PM
Just did some baby backs last night and used a Tenn. apple butter bbq sauce I purchased while visiting relatives this week. They were great! Bought 8 bottles of bbq sauce and a few steak sauces we can't get in the northeast.

Smokin Mike
09-16-2008, 07:15 PM
Makes me wonder if you couldn't use apple butter for any type of meat, and vary the rub you work into it...

planing on some smoked Soy Chorizo?:twisted:

jestridge
09-16-2008, 07:26 PM
I think apple butter would be great on ribs

thirdeye
09-16-2008, 07:28 PM
I'm anxious to see how this turns out. I sometimes use apple jelly or pepper jelly (along with a little liquid) when I foil ribs.

Alex
09-16-2008, 08:17 PM
I never used apple butter, but a main stay for ribs in my house is 4 parts apple juice and 1 part applecider vinegar in a spray bottle and hit them during flips on the grill. It might be very nice to dress them with the apple butter after the fact. I love the apple flavor with the pork.

cmcadams
09-17-2008, 10:17 AM
I used apple butter as a slather before. The biggest problem I had with it is the color; it's very dark. But it would work great for sweetness, I think, if you used one with no cinnamon and made sure to keep the rest of the color light.

motley que
09-17-2008, 10:47 AM
Typically I finish my ribs w pineapple habenero jelly so I will add this fifteen to twenty minutes before I pull them off. I don't think the deep color will be an issue as a glaze. My desire is to sweeten the ribs for a comp without using honey

swamprb
09-17-2008, 11:29 AM
I sampled some Apple Chipotle "grilling sauce" at a farmers market and it tasted fantastic, it was a little runnier than apple butter. Pulled it out to use on some spares in the foil and noticed a lot of apple skin in the mix. Against my better judgement, went ahead and used it, the ribs turned out fine, nice dark color, the sauce had great flavor, but the apple peel flecks ruined the whole experience. Wasted $8 on the sauce and $17 on the ribs.