I'm smoking baby-backs for the first time this Saturday. In the past, I've had trouble when smoking spares because I tend to put the sauce on at the wrong time. For example, if I'm doing 3-2-1, I'll put on sauce in the last 45m - 1hr. However, the times I've done this, the ribs just haven't been ready and have needed a couple more hours, and the sauce ends up burning.
In the few times I've smoked I've learned the meat is ready when it's ready, and not to live by set numbers.
So, with this in mind, what indicators can I look for in ribs (both baby-back & spares) to know when I should begin saucing? I know when to take them off based on the pull-back, bend, etc...just not when to begin saucing, as I don't know when there'll only be one more hour left.
- 59 Posts. Joined 9/2013
- Location: Toronto, ON
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