Brown Sugar and Butter

[vfl57]

A lot of people use brown sugar, honey and butter with ribs. I see that combination all the time for ribs, but have never seen anyone suggest to do it with Boston Butts. Has anyone done this? What are the pros and cons? Just curious why I’ve never seen it mentioned for Butts but constantly see it for ribs. Thanks guys.

 

[hb99]

I don't use butter. The soft-squeeze stuff I've seen used by the pro is (Parkay) margarine.

After MANY HOURS of watching YouTube videos, I began smoking using the standard (foil, honey, brown sugar and AJ (1/4 C)). Then a couple of years ago I realized that I was ending up with TOO much liquid in the foil.

I simply stopped using the AJ and everything is fine (with me) now. There are still enough juices to draw off and use to make a glaze with.