I was thinking about putting Jeff's sauce on my ribs about 30-60 minutes before taking them off the smoker. Is 60 minutes too long? Smoking between 225-240 (my GOSM tends to run a little toward the end). Thanks.
Depends on the sugar content. How I do it is to keep the temp at 210* - 215* and hit 'em every 10 minutes or so for 30-40 minutes, then really suace them up as soon as I take them off. You will know if it's not right because the sauce will start to burn, that's why I keep the temp low.