Originally Posted by RichardF
Saucing/glazing before removing is the way to go. Just need to watch and make sure you don't go past carmalization and end up burning a high-sugar sauce/glaze.
Burning and charring is the latest craze. Havent you read the trhread on the judging class. The charred ribs scored alot of 7, 8 & even a 9
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