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Watched a guy sauce his ribs 40 minutes before pulling them at the KC comp last month
I was walking the pits at a contest in Kansas City last month and saw a guy brushing sauce on his spares a full 40 minutes before he planned to pull them. Everyone around me nodded like that was normal, but the sauce was clearly burning and turning black on the edges by the time he wrapped. Here is the thing, sugar burns fast, and most sauce is basically sugar syrup, so anything past 10 or 15 minutes on the heat is just making candy on your bark. I cook mine dry the whole way and only glaze at the very end, maybe 5 minutes a side, and my color stays mahogany instead of tar black. The judges at that comp gave him 6s and 7s on appearance and I bet that glaze is why. How long do you all leave sauce on before pulling, and has anyone actually tested it side by side?
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