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Discussion in 'Pork' started by chavo14, Jun 11, 2014.
Do I smoke ribs til done with no sauce or should I brush on sauce while cooking?
Typically when I do the 3-2-1 method with ribs, I put the sauce on during the last hour, when the ribs come out of the foil.
I will also put more sauce on about 15 minutes before I pull them off the smoker.
I agree with Ismoguy, good info. The last hour is when the ribs are most vulnerable and its when you are getting your last transitioning shots before pulling. Sauce, mop, sprit, but mostly watch for the meat to firm and dry just a little of the wetness from the foil steam.