At home I'm not much of a sauce guy, maybe some on the table, or if guests prefer ribs saucy. Judging competitions I get some really great ribs and most are sauced, so that sort of fills my niche in that department. So, earlier this month I posted about a Memphis "Dry Rib" cook, and now I did a 180° turn with some "Wet Ribs". These ribs followed my standard procedure of two layers of rub on racks spritzed with apple juice, then hung in my drum smoker at ~250° or so, wrapped with a little apple juice, some agave and a couple pats of butter (not a stick like you see the TV barbecue guys using) until they probe tender..... but this time, instead of turning them over and setting the pouches back on the pit to firm up the bark, I sauced and let them glaze for 10 minutes.
After about 4 hours these guys were ready for the wrap step.
At this point, the racks are tendered up, and have been turned over. I usually move the foil boats back to the pit to re-set the bark, but this is when I painted on some sauce and glazed them.
I used Blues Hog Original, thinned out with a Carolina sauce for a vinegar bite, and Texas Pepper Jelly Rib Candy for some heat. I warm my sauce when thinning out, but let it cool down before glazing. This is a really light coat of sauce.
