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What's The General Consensus When Saucing Ribs, Heated Up Or Cold?


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I tend to heat it up before applying, in my mind adding a cold sauce to hot ribs seems the right thing to do, whether it makes any tangible difference or not I'm not sure. Certainly makes a thicker sauce easier to brush on. Also I'll more often than not add the juices from the foil wrap to the sauce as I'm warming it up. 

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On 9/12/2020 at 7:52 PM, Justin said:

I make my own. No bottle req'd.

I usually do as well. But bought a bottle of Traeger Sugar lips on a recommendation this weekend, and it is a fabulous glaze for Ribs, very moreish (hopefully works on wings as well), I've found my go to sauce certainly for ribs, not good for my diabetes though to often, as it is very sweet, but has a fabulous flavour to it.

I heat my sauces on the grill in a cast iron saucepan for 20-30 minutes till it is simmering before applying to the meat 

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