Almost all of the fat is rendered out by the time I put the ribs in pans. When I put them in pans the bark is fairly well formed. I make up some butter, brown sugar, apple cider vinegar, some memphis dust rub and honey sauce to baste the ribs with for the last bit of the cook. Some people do a quick finish on a grill to firm up the bark, but I just serve from the pan.
I like the extra moistness and flavors I get from last application of the sauce.
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