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

[sotv]

Do people when using sauces out the bottle. heat it up first, before using or straight out the bottle and let it warm up on the ribs on the grill?

[tedmus]

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. 

[Justin]

I make my own. No bottle req'd.

[tedmus]

53 minutes ago, Justin said:

I make my own. No bottle req'd.

Do you heat it up before applying?

[Justin]

I make it in pan over heat so it is warm already. I use it glaze meat and then put some on at the end at room temp (depending on consistency and how I feel). There is no set answer, do what you want

[sotv]

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 

[smokeyjoe]

brushed on cold, cant see what difference it makes though, maybe a bit easier if its hot as it will be a bit runny but at the end of the day you brush it on and wait till it gets hot and sticky.