Re: Fini****ng spareribs on the grill

On Jul 9, 12:16=A0pm, "Nunya Bidnits" <nunyabidn...@[EMAIL PROTECTED]
> wrote:
>
> Done properly, the technique utilizes direct radiant heat from the
grill,
> but with the heat source as far away as possible, or burned down to a
low
> heat, which will not burn the sauce to a point of bittereness. The ribs
a=
re
> basted, turning frequently, as the sugars and other ingredients in the
sa=
uce
> caramelize, but not burn, on the surface of the ribs.

Is the sauce on the ribs during the whole cook, or is this a fini****ng
thing?

I can imagine fini****ng this way.