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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-09-2009, 01:06 PM   #1
MuddHonda
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Default Question on ribs?

UDS should be finished this weekend will do a fatty first, then ribs later, will use a rub. It looks like most ribs have a sauce on them when do I put it on and should I use foil and when?
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Unread 10-09-2009, 01:10 PM   #2
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Sauce usually goes on the last 15 or so minutes of your cook. I don't cook on a UDS and I don't recall anyone using foil on the UDS. I do sometimes on my Backwoods when I use the 3-2-1 method of cooking. The times are approx. and you adjust to the way your cooker cooks. 3 hours on the cooker 2 hours in foil with some apple juice/cider vinegar 1 hour to firm them and finish. Hope this helps.
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Unread 10-09-2009, 01:11 PM   #3
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when to sausce ribs: I usually sauce them about 30 mins before I'm going to serve them. Let's the sauce get hot and forms a kind of glaze. You want to avoid cooking the ribs with sauce because they will over caramilze and can make the ribs appear burnt.

I foil my ribs about half way through the cooking process.
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Unread 10-09-2009, 01:12 PM   #4
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what they said. i personally don't sauce-it's not a requirement.
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Unread 10-09-2009, 01:17 PM   #5
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Nor foil. :)
Quote:
Originally Posted by blues_n_cues View Post
what they said. i personally don't sauce-it's not a requirement.
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Unread 10-09-2009, 02:57 PM   #6
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http://wyntk.us/3-2-1-rib-method
Dry wet its personal preference.
Sauce always at the very end. Sauce is mostly sugar and burns quickly.
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Unread 10-09-2009, 03:46 PM   #7
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I agree with no sauce or foil,just a good rub.Each person has their own tastes, so just try out what you think you will like and go from there. Experimenting with new flavors is always intresting-some good-some not so good.
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Unread 10-09-2009, 04:08 PM   #8
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This may sound crazy, but coat your ribs with mayonaise (I use Dukes) then dry rub. cook for 4hrs at 220, meat falls off bone.
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Unread 10-09-2009, 04:46 PM   #9
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Quote:
Originally Posted by ansmith View Post
This may sound crazy, but coat your ribs with mayonaise (I use Dukes) then dry rub. cook for 4hrs at 220, meat falls off bone.
Mayo?? Seriously? need proof.
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Unread 10-09-2009, 06:33 PM   #10
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Quote:
Originally Posted by blues_n_cues View Post
what they said. i personally don't sauce-it's not a requirement.
Quote:
Originally Posted by Bbq Bubba View Post
Nor foil. :)
Quote:
Originally Posted by 1FUNVET View Post
I agree with no sauce or foil,just a good rub.Each person has their own tastes, so just try out what you think you will like and go from there. Experimenting with new flavors is always intresting-some good-some not so good.
Here's the fourth vote for no foil.

I usually don't sauce on the grill unless I'm the only one eating, I still hardly ever do. If there are others around while the cook is finishing up, I might take a poll and sauce for those that want it. If so, last 15 - 30 minutes of the cook depending on the sauce and grill temp.
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Unread 10-09-2009, 08:16 PM   #11
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Quote:
Originally Posted by TrustTheDust View Post
Mayo?? Seriously? need proof.
Mayo is 99 percent fat. Think about it.
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