Foiling sauce - butter sugar honey

[herkysprings]

Any comments using brown sugar / butter / honey combo to make the braising liquid when foiling?

Rough measurments / guides?

Will any unsalted butter do?

Does it go under the ribs or over top too?

Thanks!

 

[eaglewing]

No real rules or laws, none to break either...

others have said about a 1/4 cup and I would pour it on top, bone side down.

They will produce their own liquid once foiled anyway...

 

[rbranstner]

I don't measure I just put brown sugar, Parkay butter then honey all over the top of them then close the foil. I love it this way. The wife however doesn't. She thinks it comes out too sweet.

 

[danielh]

i didnt measure anything either... Just buttered like I was doing a mustard coat for my rub to stick to, coated with brown sugar like a normal rub (both sides), and then about 2oz of honey per side.. Meat side down in the foil. After pulling out of the foil to firm back up, I mopped it twice with the juices from the foil. Turned out great.

I had a little extra heat (cayenne & red pepper) in my first rub, and it worked really well. Not overly sweet, and had plenty of bite left. The leftovers were even better the next day..