Rant: Been slathering sauce on ribs during the whole cook for years

Watched a video from that Myron Mixon guy last weekend and he said sauce is for after the meat comes off the pit unless you want burnt sugar crust. Has anyone else been doing this wrong their whole life or just me?

3 comments

3 Comments

adams.spencer20d ago

Yeah but like who cares that much honestly. I put sauce on my ribs throughout the cook and they come out great every time. Yeah sure maybe you get a little char on the edges but thats FLAVOR in my book. Myron Mixon is a competition guy and those guys overthink EVERYTHING. If you're just cooking for your family on a Sunday afternoon who gives a damn if there's a bit of burnt sugar. I've had ribs from "pros" that were dry as a bone because they followed some strict rulebook. You do you man sauce them early sauce them late just don't burn your house down and you're winning.

morgan.logan20d ago

Have you ever tried swapping sugar-heavy sauce for a vinegar-based one early on and just finishing with sweet sauce? Thats what I do and the char turns into a nice bark without that bitter burnt sugar taste.

-1

john_cooper18d ago

Tbh @morgan.logan "just don't burn your house down" is wild advice for someone who clearly wants those ribs scorched lmao