Most of us probably just spray with juice or mop since we tend to serve the ribs "dry" with sauce on the side. If you are going to serve the ribs wet there's no reason to not sauce them when you foil.
However, during the final -1 if you're over a hot fire or flames the red sauces will burn. If you just put them back in the 250 cooker it's not a problem.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker