three times in the last 20 minutes, not earlier. It will burn if you go too early, plus, there is no benefit to it. The idea is to moisten the rib surface and the air around the ribs during the last part of the cook. My totally unproven reasoning, is that most of the drying of the ribs in a normal cook happens just as they are done releasing the water moisture in the meat, this happens just before they are done. At that time, the meat surface hardens and dries. The Pig Honey is meant to imitate the pig honey that seeps to the surface about that time, which softens the bark and maintains moisture on the meat surface, delaying drying.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."