Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Quick rib saucing question

FxLynchFxLynch Posts: 433
edited August 2012 in EggHead Forum
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,
Frank

Comments

  • ribnrunribnrun Posts: 174
    i let them go about 20 to 30 minutes after sauce. i just use 1 coat. i like the sauce to cook on the ribs a little, but not burn.
  • FxLynchFxLynch Posts: 433
    Alright thanks for the quick response, so 20-30 at 250 should be good?  That will be the plan.  Doing 1 rack with Sweet Baby Rays sweet and spicy, one with a Carolina mustard based sauce.
Sign In or Register to comment.
Click here for Forum Use Guidelines.