Sauce Burning? What?

[bbrock293]

I keep reading where you are not supposed to apply your sauce on pork/beef/etc. until the last 1/2 hour because the sugar in the sauce will burn. I have read this tip quite a bit. However, I see the same websites tell you to apply your sauce often and liberally throughout the cook and it looks like people apply sauce throughout the cook, at least what I have seen on Pitmasters and other shows. I wanted to get some opinions on this. Thanks!

 

[bama bbq]

I apply a light coat of sauce about 45 min to 30 min prior to completion.  But it's note because of sugar.  We like to taste the meat and the sauce is just a side note.  I serve sauce on the side for those who like more.

 

[smokinhusker]

I sauce ribs and chicken the last 30-45 minutes on a hot grill.

 

[bbrock293]

I should have clarfied, I am referring to smoking the meats anywhere from 225-250.

 

[boardpuller]

BB when I cook Ribs (Beef) I use the 3-2-1 method during the 2 hrs in foil I use a liquid and add some sauce, when I put them on for the last hr i put sauce on the meat side (up) .

 

[flash]

I should have clarfied, I am referring to smoking the meats anywhere from 225-250.

 It is workable but needs to be a ways away from the heat source or you will see some charing. Possible they were mopping, not applying an actual sauce?