- 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.
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.