Page 82 - Amazing Ribs - Book
P. 82
Click here for a Food Temperature Guide for other meats. Sauce at the end
We know you love sauce, but sauce, if you use it at all, should remain subtle so as to not overwhelm the other components, pork, rub, and smoke. When adding sauce to ribs, be sure to do so only in the last few minutes of cooking, after the bend test, allowing just enough time for the sauce to become tacky but not long enough for the sugars in it to burn. One or two coats is enough. We often lift the lid on the smoker and paint on the sauce, fire up the gas grill or the indoor broiler, and hit the slab with direct heat, grill lid open, and stand there for a minute or two, waiting for the sauce to sizzle and the sugars to caramelize, flip and repeat, and then we’re ready to serve.
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