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Hi Dr. BBQ, I’ve had some great ribs in the past, but have always wondered why most recipes call for sauce to be applied in the last few minutes of grilling rather than during the entire time they’re on the grill. Why is that?
Hello Anonymous:
Because the sauce has a high sugar content and will often burn and turn the ribs black. Also, in the smoking process, it is generally a rub that flavors the meat and the sauce is just an add-on finisher, often served at the table.
Dave DeWitt for Dr. BBQ
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