When To Sauce Ribs | Burning Questions | Weber Grills (2024)

FAQs

When To Sauce Ribs | Burning Questions | Weber Grills? ›

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

As a fatty cut, ribs take well to spice rubs, but we love our ribs with some sticky barbecue sauce too. Just apply the rub as you normally would before cooking, and then brush the glaze on in the last 5 minutes on the grill to achieve the perfect crusty, gooey ribs.

Whatever you use, apply a good coating of the mixture to your ribs when they reach about 185°F (85°C), about four hours into the cook. (A silicone brush is ideal for saucing the ribs.) Sauce both sides of the ribs and then let them cook for about another 40 minutes.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

Place the ribs meat side down in the base add a layer of bbq sauce on top and wrap it up long side, then both short sides, then finish with the other long side.

Focus on searing the meat and then cooking it until it reaches a safe inside temperature at the thickest part. Sauces are best applied near the end of cooking to prevent burning. Only baste it with sauce during the final five minutes of cooking. The taste will blow you away without any burned mess on your grill.

When To Put Barbecue Sauce on Ribs. We like the method this recipe uses, which is to put the barbecue sauce on the ribs after they're boiled — but before they go in the oven. This will allow the ribs to get all the barbecue flavor while the sauce bakes into the ribs.

Remove the membrane and rub the back of the ribs with mustard (to help the rub stick), then add the dry rub. Repeat with the meat side of the ribs. Wrap in foil or plastic wrap to marinate for 15 minutes or up to 48 hours. Then use the 3, 2,1 method of smoking to get perfectly juicy, tender, fall-off-the-bone ribs!

The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauceto hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.

Bake in the oven for 3 hours. Be sure to start warming up your grill before the 3 hours are up. Once done, remove the ribs from the oven and place on the BBQ over medium-low heat for 10-15 minutes or just until they are browned.

What is the secret to grilling ribs? ›

Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side. After the first hour, move the ribs to direct medium heat and cook 20 to 40 minutes longer, or until the pork is tender (more on this in a minute).

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. Baste with BBQ sauce each time you flip. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance.

We have been asked many times on our Facebook and Twitter pages- When do I add sauce to ribs? You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs.

Place ribs in a large roasting pan. Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

Marinate the ribs, preferably overnight. Clean and preheat your grill on low heat, establishing an area with indirect heat and greasing the grates. Remove the ribs from the marinade and add them to the grill over indirect heat, bone-side down.

Anywhere from 15 minutes to 48 hours. You'll want the dry rub to sit on the ribs for at least 15 minutes to tenderize the meat and draw out the moisture, but you can refrigerate the ribs coated in the dry rub for up to 48 hours.

You can coat the ribs with olive oil or mustard first to help it stick. Then, use your hands to spread it evenly on the surface of the ribs. The thick coating of the rub will keep the meat moist and tender while giving it a flavorful exterior.

Apply the sauce after the meat has been cooked. Depending on the cooking temperature and the type of sugar, a sweet sauce can get gummy or even burn. So, apply the sauce at the end, about 15-30 minutes before removing the pork to add rich flavor.

Sauce the ribs in the last 20 minutes, give or take, so the sauce sets into a glaze. If you sauce them too soon, the sauce will just burn. And make sure you cook ribs 'low and slow'. Don't cook them over a hot grill.