We also "glaze" the ribs, adds some flavor and most people are expecting sauced ribs.
Adding sauce to ribs while they're on a platter is messy plus the sauce is cold and doesn't lay nice on the ribs.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013