when to apply sauce when smoking ribs

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beegmahn

Newbie
Original poster
Jul 30, 2017
3
10
Will be trying a new Gochujang-based bbq sauce for some smoked ribs this weekend, but have a basic question: when should I apply the sauce during the smoking process? I've only done dry rubs for smoked ribs in the past, never wet. I'm concerned with applying sauce too early and risk burning the ribs too much.

My inclination is to season ribs w/ salt & pepper and let them smoke for a couple of hours until ready for wrapping, then apply sauce when I wrap and cook for another hour or two.

Any insight is appreciated. Thanks.
 
I sauce at the last 30-45 minutes, then again right before removing from the smoker. I keep my sauce to a minimum and put it out for others to apply as they desire.

I surely wouldn't apply it early or even before foiling..  I don't foil anymore anyhow.
 
Last edited:
If you foil, then you can put some sauce in the foil with the ribs.

For us, I finish my ribs on a hot gas grill, so that's when I sauce them.

Al
 
If i foil (50/50) i apply sauce after the foiling. if i don't foil i wait until they are almost done and sauce the last 30 minutes. I usually run my smoker down to 220 and let it set up under low heat. I have several sauce recipes most of which are made not to burn easily. ( use turbanado sugar when i can, avoid honey) and i brush on a light layer on the top so the sauce don't over power the rib and make gloppy mess.

I have also smoked until almost don't or until done and then then the ribs rest and if I'm taking them some where like families house an hour away i will sauce a light layer when i get there and throw in a 275 degree oven for 20 -30 minutes and serve hot.

Happy Smoking,

phatbac (Aaron)
 
Like mentioned above, I sauce the last half hour or so. Just enough to set.

Chris
 
I smoke my ribs naked for about 3 hours at 250-275* and then sauce/glaze twice for 15 minutes each time. They usually turn out done, juicy, tasty and with a slight tug.
 
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