Lazy Qer wrote:
It was actually margarine he put in there, not butter. You can tell by the way it looks (streams of stuff like it came out of a Parkay squeeze bottle, which it did).
Many teams use margarine rather than butter because of its higher burn point. I saw Mike of Lotta Bull BBQ literally douse his chicken with spray margarine while he was cooking in the BBQ Championship Series (available on DVD) a few years ago. He says it gets the chicken with "bite through" skin that judges are looking for. BTW, his chicken won that day! I got to try his chicken and ribs and they were amazing... Best I ever had. Not sure what Mike put in his rib foil though as I didn't get to see that. The ribs didn't quite taste like candy so I doubt Mike used the honey/ brown sugar treatment and just stuck with apple juice.
As for the liquid that Johnny put in the bottom of the ribs, my guess is apple juice. This helps to steam and tenderize and flavor the ribs.
Now, as for that margarine/honey/brown sugar frosting on the ribs, beware that this will almost literally turn 'em into candy. That's great if you're only gonna eat a bite or two as you get the "Wow" factor that BBQ judges are looking for, but not so great IMO for a backyard BBQ wherein you'll be eating several bones. Rather, I just apply more of the BBQ rub at this stage if I choose to foil along with some apple cider. Most of the time, I skip foiling altogether and just mist with a apple cider/whiskey mix every hour or so. To each their own though... some people like candy. Any kids there would probably love the rib candy.
I was thinking along the lines that this would definitely turn them into some sort of sweetfest.
I've noticed that people (Tuffy) put their chicken in drip pans and fill it up completely with butter and let it cook like that, wouldnt you lose the flavor of the food/rub that way?