Reply to "To Sauce or not to sauce, that is the question!"

ribdogMember

I like to take whatever sauce I am going to use on my ribs and heat it up. This thins the sauce out some. I then put a thin glaze on the ribs, both sides, and put them back in the FEC for 10-15 minutes to just set the glaze.

Keep in mind, you have one maybe two bites of product with a judge to get your flavor across. And it better be something they like. Not what you like but what the judges like. Because that is who you are trying to please at comps.

That is what works for me.

9/22/099:20 PM

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