TealStBBQKing
Full Fledged Farker
Today I'm smoking spare ribs in my pit barrel and I want to use a North Carolina vinegar barbecue sauce. Normally I put a ketchup base barbecue sauce on the ribs and then let them go back in the barrel to glaze/caramelize for 15 minutes; but I'm worried this thin vinegar sauce will just run off. Should I do it anyway, should I sauce the ribs when they come out to rest or should I sauce them just before serving?