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Quick rib saucing question
Decided to make wet ribs today just to do something different from my normal ribs. Temp is 250 grate indirect.
Question, how long before the end do I start saucing? And do you recommend multiple coats? If so any particular intervals for applying? I figure the sugar won't burn badly at 250 degrees, but don't want to deal with any burning just in case.
Thanks in advance,