When to put on bar-b-que sauce (cooking time) when smoking ribs

never.....cook 'em dry - memphis style.

When you've got 45 minutes left of cooking time, apply a light layer of sauce. Allow that to cook on and carmelize. 15 minutes later, do the same thing and then 15 minutes later do it again.

The more ya baste...the more ya taste.

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never.....cook 'em dry - memphis style.

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I never can figure out why some people insist on trying to push their taste off on someone else. The OP likes sauce. Some stranger on a board telling to eat them a different way isn't going to change that.

Thanks for the advice Nicki. I was hoping you would be online and answer because I know you are an expert (and champion) with the bar-b-que. I do like the sauce to carmelize but never was sure when it should go on.
Does the same apply to all bar-b-que (i.e. chicken, chops, etc.)?

I knew someone would say "No sauce" that is why I put "I like sauce on my ribs" hoping to prevent that answer - oh, well

Chicken is also the last 45 minutes.

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Chicken is also the last 45 minutes.

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i put jack on my leg quarters (bone down) in the beginning, middle, and end. but, i never turn the quarters.