To sauce or not to sauce.... that is the question......

[4given]

Doing the spare ribs ribs today!

Doing three racks of ribs. I rubbed them down with vegtable oil then laid the Jans Rub on heavy. Wrapped them in plastic and they have been in the fridge overnight. They are on the kitchen counter warming to room temperature. They are going into the Bradley at about 11:00 or so. Company is comming at 5:30 - 6:00. 

Using the 3-2-1 method...... or am I??

The only thing I am wondering about is this: the Jans Rub has a lot of sugar in it. BBQ sauce has sugar in it too. The apple juice I will use in the 2 hour foil session is also packed with sugar.......

Taking all this into consideration would you still sauce them in that final hour? Am I using too many sugary things??? 

WHat would you do?

[mikecorn.1]

I like to sauce but not heavy and always at the very end of the last step. Not for the whole hour. Also I don't go to heavy on the rub cause to me it doesnt allow for smoke to contact meat, plus I want to taste the meat also. Again this is my opinion. I'm sure other members do their own thing. Good luck. Experiment. Post pics


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[KyNola]

This is just me but I am not a heavy "dripping down your arms" sauce fan.  I have started putting a quick glaze on them after they are done.  They will be warm enough for the sauce to "set", much like a glaze.  Still get the sauce flavor without all the heavy sauce deal.

[TedEbear]

I usually make a Vermont Maple Pig Glaze and brush it on the last 15 minutes before I finish cooking. 

For the spare ribs I cooked recently I tried something different which turned out pretty tasty.  I squirted some swirls of honey on the surface and then sprinkled brown sugar over everything.  This was done the final 30 minutes.  It didn't have the spicy kick of the Pig Glaze when I add chipotle tabasco sauce but they were pretty good.

Here are some ribs with the Pig Glaze:

[4given]

Hope I didn't overdo the rub.................... I put it on heavy 'cause  that's what the recipe calls for. I do want gome good smoke flavor too!

Maybe I will do one rack without sauce and the other two with..... 

[squirtthecat]

That's what I would do! 

[4given]

I usually make a Vermont Maple Pig Glaze and brush it on the last 15 minutes before I finish cooking. 

For the spare ribs I cooked recently I tried something different which turned out pretty tasty.  I squirted some swirls of honey on the surface and then sprinkled brown sugar over everything.  This was done the final 30 minutes.  It didn't have the spicy kick of the Pig Glaze when I add chipotle tabasco sauce but they were pretty good.

Here are some ribs with the Pig Glaze:

Man that looks tasty!

[KyNola]

Hope I didn't overdo the rub.................... I put it on heavy 'cause  that's what the recipe calls for. I do want gome good smoke flavor too!
Maybe I will do one rack without sauce and the other two with..... 

Don't worry about the amount of Rub you used or the amount of sauce.  The smoke flavor will be there. Relax, you've got this.

[4given]

Hope I didn't overdo the rub.................... I put it on heavy 'cause  that's what the recipe calls for. I do want gome good smoke flavor too!
Maybe I will do one rack without sauce and the other two with..... 

Don't worry about the amount of Rub you used or the amount of sauce.  The smoke flavor will be there. Relax, you've got this.

Sweet! Thanks KyNola!

[viper125]

I do half dry half sauced and provide sauce on the side in case some prefer. This way you can have several sauces for different tastes. But see a bunch who prefer them un sauced.

[KyNola]

So how were they?

[4given]

So how were they?

I got a thumbs up from the entire gang!

[Consooger]

I have tried my ribs recently with a molasses and mustard glaze to stick the Jan's rub to and then I smoked for 3 then 2 hours with pure cider in foil (kept them very moist) and then once overed them with a glaze of 2 different BBQ sauces for the last hour-45 mins. I also do not like my sauce getting all over my face, arms, pants, shirt etc, but I do however like having the sauce carmelize.

Those ribs look awesome however. More or less sauce is a personal preference I guess.

[KyNola]

Nice going 4Given!

[SiFumar]

Great job! Nice to see appreciative and happy family!