For those of you doing many racks of ribs (commercially) using the racks available either for FEC or CS, is it possible to add some sauce near the end of the cook withouty making a terrible mess? I'm planning for operations now. I like to hit the baby back racks with a little sauce as glaze for the last 20-30 min of a cook, but am not sure how to do that efficiently if I have several dozen rib racks somewhat densely packed into those vertical shelf racks. Is the question making sense? The ribs are "on edge" and I don't see how to baste without removing each rack. TIA.
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