I will be doing my first rack of St Louis Ribs with Jeff's rub and Jeff's BBQ sauce....I was going to go with 3-1.5-1.5...only because I'm hearing that 2 hrs wrapped(with some apple juice) has produced some mushy ribs with the solid 2 hrs. I have a couple questions...IF I decide in the last period of cooking to brush with the BBQ sauce should I apply it in the last .5 hrs(1hr on rack and .5 basted) I also heard that the BBQ sauce will burn if left too long(full 1.5hr) So does my plan of attack of 3-1.5-1.5(still not sure if Im adding the sauce in the last .5hr or just leave it alone)sound like a good one? I know this is all trial and error and Im starting a notebook today when I finally decide how I cook and add if I add sauce, for a reference the next time.
Another question...I didn't plan on trimming the slab of ribs, why do people cut the ribs to get the more "rectangular" look? Is this just for appearance? Does it do anything for the taste?
Any/All input is appreciated...this forum/website is awesome!
Happy 4th of July to all....let's enjoy and stay safe everyone!!