If you haven't, highly suggest it. Especially, on ribs.
by Coercitor
31 Comments
chata417
Childhood memory unlocked! love apple butter. Will be trying as a binder soon.
Updog1997
Babe wake up new tech unlocked
Don_Quixotel
No but now I’m interested
Muadib_Muadib
No, but now i want to….
Bottdavid
I’m gonna call my dad in the morning
ExtraEmuForYou
No, but I sure as hell will now.
I can imagine just making a really deep, sticky-sweet “pig candy” kind of rib with this.
middleofthecircle
Apple pie spice is also a pretty boss move
JBB4Life
How does it taste on the finish?
batman648
I use duck butter. 🧈
saryiahan
Never did but now I want too
agk23
Not yet
Bubbleguts420
I use it in my lil smokies, instead of bbq or grape jelly or chili sauce or any combination of the 3.
As far as a super basic warm crock pot app its a nice twist.
Txtrucker45
moughmough
No I but usually smoke some skinned apples along with my pork to make sauce
eletricboogalo2
This an awful idea for a binder on a long smoke.
It’s a fantastic idea for a glaze.
CorrectionArms
Highly intrigued by this. Any rub recommendations or seasoning combos that pair well with it?
barspoonbill
Apple butter pork belly bites. Yum.
Psychotic_EGG
As a binder? What do you mean binder?
Feeling_Cod8431
I wouldnt use it as a binder, but definitely as an addition during the shredd.
RazzleberryHaze
I was fixing to do a pork butt this weekend. I’m changing my recipe
Kapt_Krunch72
I don’t know how the spice in the applebutter would pair with a rub. You will need to be very careful of what’s in the rub so as not to have conflicting flavors.
hammermedic
Let’s go ahead and speed run the diabetes cut my foot off now
ItchyBrain6610
Son of a bitch. Ive just been using mustard like an idiot! I have to get some ribs and maybe a pork butt and give those a shot. It sounds like it would pair perfectly with the sweet and spicy rub i make.
RedCliff73
Umm, not yet!
cookswithacocktail
I was considering some of the comments about sugars that early in the cook, but then I realized my pork rub is loaded with brown sugar anyway. I’ll give this a try on my next couple of racks of ribs. Thanks for the tip!
FreshwaterFryMom
Oh my lord. I did not, but I do now. Doing one rack of my ribs with this for Father’s Day! Thanks for the great idea.
lilgirlpumkin
Im willing to try it.
petereitz
I will now! grew up in PA and that label looks familiar. out in ks these days and never see anything like that. where does that jar hail from?
Shnoinky1
My wife makes and sells a shitload of apple butter every fall. Three seasons ago she had 48 pints that didn’t thicken up as expected so she couldn’t sell them, and they came to me. I split them into a pair of 6G speidels and watered them down with apple cider and fermented on champagne yeast, and let it rest for a few months before running it very slowly. Its become a very nice sipper, we’ve gifted it as “Jingle Juice” to friends and family over the holidays, and had a lot of fun. A batch of apple butter made up not for eating but for fermenting would be stupid easy and yield quite a lot very cheaply. Bitter apples with white sugar and molasses or even better panela takes it in an interesting direction, and a heavy hand on the spices add a ton of flavor once tamed by the column. I age it on whole allspice, canela cinnamon and a vanilla bean, but YMMV.
jjames34
This had not occurred to us, dude
BBQ_IS_LIFE
Not all the time but i do often. I also use peach cider as an injection i highly suggest trying that! And to all the people saying it contains too much sugar to use as a binder, use a thin layer, you dont cake it on like a piece of toast. if you cook it low and slow and do a spritz every now and then it doesnt burn. Crank it up to 300 last 15-20 minutes to get a good crusty bark.
31 Comments
Childhood memory unlocked! love apple butter. Will be trying as a binder soon.
Babe wake up new tech unlocked
No but now I’m interested
No, but now i want to….
I’m gonna call my dad in the morning
No, but I sure as hell will now.
I can imagine just making a really deep, sticky-sweet “pig candy” kind of rib with this.
Apple pie spice is also a pretty boss move
How does it taste on the finish?
I use duck butter. 🧈
Never did but now I want too
Not yet
I use it in my lil smokies, instead of bbq or grape jelly or chili sauce or any combination of the 3.
As far as a super basic warm crock pot app its a nice twist.
No I but usually smoke some skinned apples along with my pork to make sauce
This an awful idea for a binder on a long smoke.
It’s a fantastic idea for a glaze.
Highly intrigued by this. Any rub recommendations or seasoning combos that pair well with it?
Apple butter pork belly bites. Yum.
As a binder? What do you mean binder?
I wouldnt use it as a binder, but definitely as an addition during the shredd.
I was fixing to do a pork butt this weekend. I’m changing my recipe
I don’t know how the spice in the applebutter would pair with a rub. You will need to be very careful of what’s in the rub so as not to have conflicting flavors.
Let’s go ahead and speed run the diabetes cut my foot off now
Son of a bitch. Ive just been using mustard like an idiot! I have to get some ribs and maybe a pork butt and give those a shot. It sounds like it would pair perfectly with the sweet and spicy rub i make.
Umm, not yet!
I was considering some of the comments about sugars that early in the cook, but then I realized my pork rub is loaded with brown sugar anyway. I’ll give this a try on my next couple of racks of ribs. Thanks for the tip!
Oh my lord. I did not, but I do now. Doing one rack of my ribs with this for Father’s Day! Thanks for the great idea.
Im willing to try it.
I will now! grew up in PA and that label looks familiar. out in ks these days and never see anything like that. where does that jar hail from?
My wife makes and sells a shitload of apple butter every fall. Three seasons ago she had 48 pints that didn’t thicken up as expected so she couldn’t sell them, and they came to me. I split them into a pair of 6G speidels and watered them down with apple cider and fermented on champagne yeast, and let it rest for a few months before running it very slowly. Its become a very nice sipper, we’ve gifted it as “Jingle Juice” to friends and family over the holidays, and had a lot of fun. A batch of apple butter made up not for eating but for fermenting would be stupid easy and yield quite a lot very cheaply. Bitter apples with white sugar and molasses or even better panela takes it in an interesting direction, and a heavy hand on the spices add a ton of flavor once tamed by the column. I age it on whole allspice, canela cinnamon and a vanilla bean, but YMMV.
This had not occurred to us, dude
Not all the time but i do often. I also use peach cider as an injection i highly suggest trying that! And to all the people saying it contains too much sugar to use as a binder, use a thin layer, you dont cake it on like a piece of toast. if you cook it low and slow and do a spritz every now and then it doesnt burn. Crank it up to 300 last 15-20 minutes to get a good crusty bark.