I used to mop sauce on ribs during the whole cook, now I just glaze them at the end

For about 5 years I'd brush sweet sauce on my spare ribs every 30 minutes from hour 2 onward. Got tired of the burnt sugar crust always turning bitter. Switched to a dry rub only method last summer after watching a competition in Kansas City. Now I add a light sauce layer maybe 10 minutes before pulling them off the smoker. The flavor is cleaner and I don't have to watch the grill like a hawk. Anyone else stop basting mid-cook and notice a difference?

3 comments

3 Comments

lindag337d agoMost Upvoted

Five years of basting every 30 minutes? That is dedication I cannot even imagine. I'd have burned out after the second rack worrying about the timer going off while I was trying to relax. The bitter burnt sugar crust is exactly what drove me crazy, too, especially with a heavy store-bought sauce.

wade8716d ago

Oh man, I gotta jump in here real quick. Actually, that article @jenny47 mentioned - the vinegar trick - it's not really gonna fix the burnt sugar problem. The issue is the sugar content in the sauce burning at high heat, not the acidity level. Vinegar just adds tang but won't stop the crust from turning bitter if you're basting with something like a thick KC Masterpiece style sauce. You're better off going with a thinner, less sugary base or just waiting to sauce at the very end of the cook.

jenny477d ago

Did you read that article where they said basting with vinegar cuts the burn risk?