Competition Rib "3-2-1 Sauce"

I've got a mess of ribs to cook for one of my grandsons 1st birthday. D-I-L has requested competition ribs, foiled with brown sugar, butter, honey, and hot sauce. Wrapping and unwrapping all of the racks, doesn't sound like too much fun. I'd like to cheat, to make it easier on myself, but without sacrificing the end result. I was thinking about cooking the ribs naked, making the sauce on the stove, then applying towards the end of the cook. I'm going to try it today, with a rack I bought this morning.

Should I spritz or mop during the cook?
Am I on a fools errand, will my plan even work?
Has anyone else tried this or even wondered about it?

Any advice would be greatly appreciated.

Matt

I agree with everything you said. I was just hoping to make it a little easier on me. Thanks for the comment on the 3-2-1 timing. I'm well aware of that, but it may educate some other folks. Hopefully that didn't read as snarky.

I'm still going to give it a shot today, on a single rack of St. Louis. Thankfully my wife is 100% honest in her opinion of my cooking. Guess I'll have my answer in a few hours.

Matt

Juice wasn't worth the squeeze. Came out great. It was as much work, if not more. I'm glad I at least tried.

Matt