Stop mopping sauce on your ribs right before serving

Was at a competition in Nashville last weekend and saw three different teams ruin perfectly good racks by brushing on sauce in the last 5 minutes. That glossy coating gets tacky and cold before it even hits the judging table. If you aren't letting the sauce set up over indirect heat for at least 10 minutes after glazing, you're just making sticky cold ribs. Has anyone else noticed this ruining otherwise solid entries at local comps?

2 comments

2 Comments

sage_morgan7519d ago

Wait, wouldn't letting the sauce set up over indirect heat for 10-15 minutes actually caramelize the sugars and give you that nice sticky tacky finish instead of the cold gooey mess? I feel like that extra step makes all the difference between a comp winner and just another okay rib.

kim_nelson19d ago

Right there with you. That low heat set up time is a game changer, takes it from gloppy to comp quality every time.