When to Sauce Ribs


 
J

Jeff Wildrick

TVWBB Fan
When's the best time to sauce ribs (if you're going to use sauce at all)? I've typically shunned sauce, but found one I really want to try. Some say put it on right before serving. I'm wondering if I should put it on 30 minutes before taking out of the smoker.

Your thoughts?

Jeff
 
Jeff, I think you're going to get many different opinions on this. I personally like how the Competition Rib Recipe on this site recommends saucing at the end of the cook and then throwing on the grill for 30 seconds. I've had very good luck with this method. I use my gasser for this step. I do them med direct heat. YMMV.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Wildrick:
Some say put it on right before serving. I'm wondering if I should put it on 30 minutes before taking out of the smoker. </div></BLOCKQUOTE>
That's what I do, when I do it, that is. I'm also a fan of dry ribs, so if the rub is up to standing alone, I prefer the flavor of it and the meat not be masked. Some say don't sauce at all during the cook, but instead offer table sauce for those who want it, but I think I prefer rib sauce to be glazed on, as opposed to just dipped or squirted on while eating-- to me, that's sorta like ketchup, if that makes any sense.
 
I tend to sauce towards the end but not heavily just enough to make a sticky glaze. Hate over saucing that is a "I can't cook BBQ" mask.
 
I neither sauce during cooking nor serve sauced. Occasionally I glaze--with a glaze though, not a sauce.
 
Well, I split the difference!

I lightly sauced one rack, about 30 minutes prior to taking off the grill. The sauce I used is "Organicville, Organic BBQ Sauce with No Added Sugar." It's sweetened with Agave nectar, and has a nice spice to it.

The other rack I left naked.

My verdict? I really liked the sauced rack. It was just enough to add another layer of flavor to some great ribs.

My kids prefered the naked ribs with no sauce.

I put some sauce on the table, and we all decided that the cooking sauce was enough.

Oh, what can I experiment with next!

Jeff
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I neither sauce during cooking nor serve sauced. Occasionally I glaze--with a glaze though, not a sauce. </div></BLOCKQUOTE>

Hey Kevin,
What glaze are you using and when do you apply it? Right before serving, right?
 
A few minutres before I take them out of the cooker. If I've foiled, I remove them from the foil and return to the cooker for a few minutes to firm up. It's at that point I paint with a thin veneer of glaze. This sets very quickly. Occasionally I will paint with one more, let it set, remove, and rest a few on the cutting board before cutting for serving.

Here is an example. These were glazed with a single paint allowing for the texture of the rub and the meat's surface to come through, my preference. I dislike cooked-on sauce because it masks these textures.

When I make glazes they vary based on the rub I've used. Since I rarely make the same rub twice, I rarely make the same glaze.
 
30 min. before i take them off ill sauce the side thats facing up.then i wait 15 minutes,flip,and sauce that side.then after 15 minutes i take them off.(for a total for 30 minutes.)
did that make any sense???
 
You must log in or register to reply here.

 

Back
Top