• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

How to finish off spare ribs with BBQ sauce?

finsfree

Smoke Blower
138
39
Joined Jun 6, 2013
Me and a buddy of mine are doing a BBQ cook off for the superbowl this weekend (Go Broncos). His spare ribs vs mine.

I'll be using the 3-2-1 method in my Oaklahoma Joe Honghorn offset smoker.

My question is when should I apply the BBQ sauce to the ribs to give it a nice glaze? I'll be using a sauce called, "Bone Sucking Sauce". It is some really good sh#t!

Thanks
 

finsfree

Smoke Blower
138
39
Joined Jun 6, 2013
Also, the 3-2-1 method kind of gets them too tender. I think I'll try like a 3-1 1/2-1 method.

I like them fall off the bone, but not mushy.
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
27,011
1,698
Joined Mar 22, 2008
Most sauces have a high sugar content so baste them the last 30-45 minutes so the sauce doesn't have as big a chance on burning like it would if you put it on early in the smoke. 3-1.5-1 is close to what I do
 

finsfree

Smoke Blower
138
39
Joined Jun 6, 2013
Most sauces have a high sugar content so baste them the last 30-45 minutes so the sauce doesn't have as big a chance on burning like it would if you put it on early in the smoke. 3-1.5-1 is close to what I do
3-1 1/2-1 tell me more.

How does it turn out? Do you us apple juice in the foil?
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
27,011
1,698
Joined Mar 22, 2008
It turns out good using those times. As for foiling stage I like to add some butter from a squeeze bottle type then raw honey and seal the foil tight
 

raastros2

Smoking Fanatic
OTBS Member
924
17
Joined Jan 1, 2012
 
Most sauces have a high sugar content so baste them the last 30-45 minutes so the sauce doesn't have as big a chance on burning like it would if you put it on early in the smoke. 3-1.5-1 is close to what I do
this
 

bbqbrett

Master of the Pit
1,435
399
Joined Jan 17, 2013
Sounds like you got some good advice here. Remember don't oversauce them either. Also I agree, I have tried Bone Sucking Sauce and it is pretty good stuff.
 

foamheart

Epic Pitmaster
OTBS Member
11,057
2,997
Joined Apr 4, 2013
If you really like your sauce, use a small amount in with your foil, it will steam a trace of that flavor into the meat.

Then in your last hour, like they say above, sauce it, I normally try about every 15 mins if not an electric, every 30 on electric.
 
Last edited:

raastros2

Smoking Fanatic
OTBS Member
924
17
Joined Jan 1, 2012
you already are putting a mix of apple juice/beer and sauce in the foil for the 2 hour part of your 3-2-1 method right?
 

redwood carlos

Smoking Fanatic
366
21
Joined Mar 12, 2013
I use Bone sucking sauce as well. I do not foil my ribs though, so take this as you will. Depending on how many coats you want(I do one full coverage all over leaving meat side up then add another when the first has glazed) I will do it when the ribs pass the bend test and allow them to just cook about 20-30 minutes (no more) with the sauce on.

With the 3-2-1 you are firming during the last hour if I understand correctly. I would still sauce at 20-25 minutes before hand. If it glazes too much you can always hit it again right at 5 miutes before removing. I use a brush like the one below for applying the final sauce.


Have you ever tried the Bone sucking rub?
 
Last edited:

big rich

Newbie
9
11
Joined Feb 1, 2014
I like to sauce mine every hour. Adding lots of horseradish while it's in the foil makes them not mushy for some reason so I leave mine in the foil for the full six hours. You really should try it. I've won many competitions using this method.
 

bigworm882001

Newbie
20
13
Joined Jan 31, 2014
I don't think sauce should ever be used. My thought is if you make a great product you don't need sauce. It's kinda like what are you hiding by adding sauce. That's just my opinion. Some will agree some will disagree.

However I have had someones ribs before and was begging for sauce so you know sometimes it's needed.
 

raastros2

Smoking Fanatic
OTBS Member
924
17
Joined Jan 1, 2012
 
I don't think sauce should ever be used. My thought is if you make a great product you don't need sauce. It's kinda like what are you hiding by adding sauce. That's just my opinion. Some will agree some will disagree.

However I have had someones ribs before and was begging for sauce so you know sometimes it's needed.
haha ok myron mixon
 

raastros2

Smoking Fanatic
OTBS Member
924
17
Joined Jan 1, 2012
its a compliment to the meat not a mask....you put it on WITH beer and apple juice to help the bark form
 

finsfree

Smoke Blower
138
39
Joined Jun 6, 2013
I like to sauce mine every hour. Adding lots of horseradish while it's in the foil makes them not mushy for some reason so I leave mine in the foil for the full six hours. You really should try it. I've won many competitions using this method.
I like to sauce mine every hour.

Don't listen to this guy. He's the one that just lost against me in the bbq contest.

Be aware of his comments and advice...... Booo....boooo....
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.