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BBQ, Smoking, & Grilling 45

Smoked St. Louis style pork spare ribs - to mop or not; to sauce or not?

c oliver | Oct 8, 201312:03 PM

We'll be smoking our first of these tomorrow. Generally if we have these in a restaurant I don't like that a bunch of sauce has been added just before serving. But the recipes I'm reading are indicating that even the saucing is done as part of the cooking.

Anybody have any strong opinions one way or the other? Or a mop or sauce that you think is just the best? I'm leaning towards traditional barbecue flavor but saw an Asian one that also looks appealing. TIA.

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